Summer Chickpea Salad Recipe
This Summer Chickpea Salad recipe is a healthy, refreshing, and protein-packed dish made with chickpeas, fresh vegetables, and a tangy vinaigrette. It’s ideal for meal prep, picnics, or a light lunch. Loaded with plant-based protein and fiber, it’s naturally gluten-free and vegan.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: no cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
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2 cups canned chickpeas (rinsed & drained)
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1/4 red onion, thinly sliced
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1 bell pepper, chopped
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1/4 cup chopped fresh parsley
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1/4 cup crumbled feta cheese (optional)
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3 tbsp olive oil
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1 tbsp red wine vinegar
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Juice of 1 lemon
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1 garlic clove, minced
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Salt and pepper to taste
Instructions
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In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, bell pepper, and parsley.
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In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.
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Pour dressing over salad and toss well to combine.
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Top with crumbled feta if using.
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Chill for 15–30 minutes before serving for best flavor.
Notes
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Make it ahead—the flavor improves as it sits.
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Add avocado or olives for variation.
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Omit feta for a vegan version.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 340 mg
Find it online: https://elianarecipes.com/summer-chickpea-salad-recipe/