This easy, fresh Chickpea Salad is full of flavor and protein. Chickpeas, fresh veggies, olives and a homemade vinaigrette combine together for this zesty, bold side dish!
Prep Time10 minutesminutes
Total Time10 minutesminutes
Ingredients
Salad
215 oz cans chickpeas, drained and rinsed
1English cucumber, quartered and sliced
1green bell pepper, seeded and diced
½red onion, thinly sliced
½cupcherry tomatoes, quartered
½cupchopped kalamata olives
½cupcrumbled feta
Salt and pepper, to taste
Dressing
½cupextra virgin olive oil
¼cupwhite wine vinegar
1tablespoonlemon juice
1tablespoonchopped parsley
1teaspoonDijon mustard
½teaspoonkosher salt
¼teaspoongarlic powder
¼teaspoononion powder
¼teaspoonred pepper flakes
Instructions
Toss all the salad ingredients together in a bowl.
Combine all the dressing ingredients together in a small jar and shake to combine, then drizzle over the salad.
Toss the salad to coat.
Refrigerate until ready to serve.
Notes
Storage: Place leftovers in an airtight container in the refrigerator. Use within 5 days.
Eliminate Ingredients: Make this salad the way your family would enjoy it. For example, if your crew doesn’t care for raw onions or olives, just leave them out! You’ll still get tons of flavor from the other ingredients.
Add Herbs: Add fresh herbs such as dill, basil or cilantro. These give the salad a special bright flavor that you really can’t duplicate any other way.
Cheese Options: You can use cubed mozzarella, colby jack or cheddar cheese instead of feta cheese, if you prefer.
Make It Meaty: Grilled chicken, cubed ham, or chopped deli meat like salami or pepperoni add even more umami goodness.
Make It Ahead of Time: I like to make this salad a few hours to a day before serving. This gives the salad time to marinate and become super flavorful.