Description
Looking for a light, refreshing, and protein-packed dish? This Chickpea Salad is the perfect choice. It combines the nutty goodness of chickpeas with crisp cucumbers, juicy tomatoes, and creamy avocado, all tossed in a zesty lemon and olive oil dressing. Whether you serve it as a side dish, a healthy lunch, or a potluck favorite, this salad is bursting with flavor and nutrition. It’s easy to make, requires minimal cooking, and can be prepared ahead of time for a stress-free meal.
Ingredients
- 2 cups grape tomatoes, halved
- 2 cups diced cucumber
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- ¾ cup diced green bell pepper
- ½ cup chopped fresh parsley
- ¼ cup finely diced red onion
- ½ lemon, juiced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 avocado (optional)
Instructions
- In a medium bowl, combine the tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, cumin, salt, and black pepper. Pour over the vegetables and toss until well coated.
- If using avocado, cut it into cubes and place in a separate bowl. Squeeze the juice from ½ lemon over the avocado and stir gently to prevent browning. Add to the salad. If not using avocado, squeeze 1–2 tablespoons lemon juice directly over the salad and toss well.
- Cover and refrigerate for at least 1 hour to allow flavors to blend before serving.
Notes
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Serving: This chickpea salad is best served cold or at room temperature. For the freshest taste, let it chill in the refrigerator for at least one hour before serving. It works as a main course for lunch, a side dish for dinner, or a refreshing dish for picnics and potlucks. Serve it alongside grilled meats, flatbreads, or even inside pita pockets for a quick wrap.
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Meal Prep: If making ahead, prepare all the ingredients except avocado. Add avocado just before serving to keep it from browning and becoming mushy.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If storing with avocado, it’s best to eat within 24 hours. For longer freshness, keep avocado separate and add it fresh each time.
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Freezing: This salad is not recommended for freezing as the fresh vegetables and avocado lose texture after thawing.