Healthy and Easy Chickpea Salad

This healthy and easy chickpea salad is perfect for lunch, a snack, or as a side dish. It’s so full of flavor and can be put together in no time at all!

Did you know that chickpeas are full of plant based protein and nutrients? In my opinion, they are also delicious. I usually try to keep some cans of these on hand because there are just so many uses for them. You can add them to a salad for protein, or put them in pasta dishes or soups to add texture.

Sometimes I roast them with olive oil, salt, and maybe a little chili powder or whatever other spice I’m feeling. They get crispy and wonderful and are a healthy choice for a snack. Just toss them with the oil, salt to taste and maybe 1/2 t chili powder and bake them at 400 for 20 minutes or so until they are crispy and lightly browned. And there’s your recipe within a recipe!

Anyway, this salad is just another way to enjoy chickpeas. I just added all the things that I thought would give it great flavor. You can leave some of the things out or add some of your own choices if you’d like. This will keep in the fridge for awhile and in my opinion, it just gets better as all the flavors blend together.

You’ll need:

• 2 15 oz cans chickpeas, rinsed and drained
• 4 T extra virgin olive oil
• 1 t Italian seasoning
• Half a red bell pepper, diced
• About 1/4 of a red onion, diced (these are strong, so do even less if you prefer – or you could use scallions for a milder flavor)
• A few grape tomatoes, cut in half
• Juice of 1/2 a lemon
• 1 clove garlic, minced
• 1 small cucumber, diced
• handful of chopped fresh parsley
• About 1/2-3/4 c feta cheese crumbles

Here’s the recipe – put all this in a bowl together, mix well and refrigerate. I know, it’s very difficult.

Print Recipe

Healthy and Easy Chickpea Salad

(1 votes, average: 5.00 out of 5)

Loading...

salad

By Denise Palma – Serves: 6-8

Prep Time: 20 mins Total Time: 20 mins

Chickpeas with vegetables and a light olive oil and lemon dressing

Ingredients

• 2 15 oz cans chickpeas, rinsed and drained
• 4 T extra virgin olive oil
• 1 t Italian seasoning (can substitute Greek seasoning)
• Half a red bell pepper, diced
• 1 small cucumber diced
• 1/4 c red onion, diced
• a few grape tomatoes cut in half (however many you want)
• 1 clove garlic, minced
• juice of 1/2 a lemon
• 1/2-3/4 c feta cheese crumbles
• handful of chopped fresh parsley

Instructions

1

Rinse and drain chickpeas

2

Dice pepper, onions, cucumber, and tomatoes

3

Chop fresh parsley

4

Mix everything together in large bowl

5

Refrigerate and serve