Quick & Easy Chickpea Salad

Name: Quick & Easy Chickpea Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cans (540ml/19oz each) chickpeas, (drained and rinsed (about 3 1/2 cups cooked chickpeas)); 1 cup cherry tomatoes, (quartered); 1 cup English cucumbers, (diced); 1 bell pepper (red, orange or yellow), (diced); 2 cups fresh parsley leaves, (chopped and lightly packed); 3 tablespoons lemon juice; 3 tablespoons olive oil; 1 medium-large clove garlic, (finely grated); 1/2 teaspoon fine grain sea salt; 1/2 tablespoon white wine vinegar, (optional)

A quick & easy chickpea salad, packed with cucumbers, tomatoes, peppers and fresh parsley. This simple salad is the perfect make-ahead recipe for work, school or a picnic!

Looking for a quick and easy picnic recipe? Or a great make-ahead salad to pack for work or school? This salad is a must-try.

All you need is 20 minutes of preparation, a few basic vegetables and a couple of cans of chickpeas. Simply toss all the ingredients in a bowl, add the dressing, toss again and done! The easiest salad.

This chickpea salad is packed with fiber and plant-protein, making it a great satisfying salad option. You can serve it as a side dish, as an appetizer or as a main dish if you have a bigger portion. You could also serve it on top of a bed of greens with additional dressing!

Notes on the Recipe

Do you like onions in a salad? Feel free to add 1/2 a small diced red onion in this salad.
This recipe calls for English cucumbers. If using garden cucumbers (which have larger seeds and thicker skin), you may want to scoop out the seeds and even peel them.
You can use either curly-leaf parsley or flat-leaf parsley.
This recipe stays fresh for a few days, which makes it great for meal-prep! You can take some to work or school or pack some for a picnic.
This salad serves about 4, more or less depending on if you serve it as a side or main dish.

Looking for more make-ahead salad ideas? Check out this spring pea pasta salad, summer quinoa salad or quick lunchbox southwestern quinoa salad.

Quick & Easy Chickpea Salad

A quick & easy chickpea salad, packed with cucumbers, tomatoes, peppers and fresh parsley. This simple salad is the perfect make-ahead recipe for work, school or a picnic!

Course Appetizer, Side Dish

Cuisine vegan, vegetarian

Prep Time 20

Total Time 20

Servings 4

Ingredients

2 cans (540ml/19oz each) chickpeas, drained and rinsed (about 3 1/2 cups cooked chickpeas)
1 cup cherry tomatoes, quartered
1 cup English cucumbers, diced
1 bell pepper (red, orange or yellow), diced
2 cups fresh parsley leaves, chopped and lightly packed

Lemon Vinaigrette

3 tablespoons lemon juice
3 tablespoons olive oil
1 medium-large clove garlic, finely grated
1/2 teaspoon fine grain sea salt
1/2 tablespoon white wine vinegar, optional

Instructions

In a medium-large bowl, toss together the chickpeas, tomatoes, cucumbers, pepper and parsley. Set aside.
In a small jar, combine the lemon juice, olive oil, garlic, salt and white wine vinegar (if using). Close the jar and shake until combined or whisk with a fork.
Pour the dressing over the salad and toss together until combined. Taste and add more lemon juice or salt as needed.
Store leftovers in an air-tight container in the fridge for up to 4 days.

Notes

Feel free to add 1/2 a small red onion, diced in this salad. I prefer this recipe without, but if you like raw onions in a salad, it does go well with this recipe.

If you make this quick & easy chickpea salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

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