Description
This simple chickpea salad is a quick and refreshing Mediterranean-inspired dish made with protein-rich chickpeas, crunchy vegetables, and a light olive oil dressing. Perfect for meal prep, light lunches, or easy side dishes, this healthy salad comes together in just minutes with no cooking required.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup bell pepper, diced
- 1/4 cup English cucumber, chopped
- 1/2 tablespoon olive oil
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 pinch celery seed or 1 tablespoon fresh herbs like parsley, dill, or basil (optional)
Instructions
- Drain and rinse the chickpeas thoroughly under cold water and allow them to drain well.
- Dice the bell pepper and chop the cucumber into bite-sized pieces.
- Add the chickpeas, bell pepper, and cucumber to a medium mixing bowl.
- Drizzle the olive oil and red wine vinegar over the salad ingredients.
- Sprinkle in the kosher salt, smoked paprika, black pepper, and optional celery seed or herbs.
- Toss everything together until evenly coated.
- Taste and adjust the seasoning if needed.
- Serve immediately or chill briefly before serving.
Notes
- Fresh herbs like parsley or dill add extra brightness and flavor.
- Cherry tomatoes, avocado, or olives make excellent additions.
- This salad tastes even better after chilling for 30 minutes.
- Use lemon juice instead of vinegar for a lighter citrus flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with pita bread, grain bowls, or grilled vegetables for a more filling meal.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 recipe
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
