This chickpea salad is a refreshing summer salad filled with fresh produce. It tastes great served as a side salad or your main lunch meal. Best of all, you don’t need to make a special dressing for this salad.
I love this particular salad because it is one that everyone can enjoy. Definitely healthier than a potato salad or a slaw, this chickpea salad is perfect for your next party or get together. It’s gluten free, vegan, oil free, and plant based. That pretty much covers all of your top allergens.
Not only is this salad delicious and easy to make, it is filled with protein and fiber and my kids love it. In fact, each serving is filled with:
- 12 gm protein
- 14 gm fiber
- 31% DRI Vit. A
- 33% DRI Vit. C
- 65% DRI Folic Acid
- 38% DRI Vit. K
I think this goes down as one of my top 10 salads. Nutrition and flavor combined to make it a wonderful dish!
WHAT ARE SOME WAYS I CAN EAT THIS SALAD BESIDES ON ITS OWN?
- Top off a grilled chicken with the chickpea salad
- Add in quinoa, a few more veggies and call it a bowl
- Fill a pita pocket with the salad, some falafels, and top it off with dressing
Check out these other Summer Salad recipes:
Summertime Watermelon Salad
Rainbow Crunch Salad
Greek Tortellini Salad
Spinach Watermelon Salad with a Basil Vinaigrette
Pasta Salad
Grilled Avocado and Peach Salad
Chickpea Avocado Salad
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1 Persian cucumber
- 1 c cherry tomatoes, halved or quartered
- 1 avocado, cubed
- 2 Tbsp Mint, chopped
- Juice of 1 lemon
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine all of the ingredients in a bowl and toss well to mix.
Notes
**If you can't find a Persian cucumber, use 1/3 of an English cucumber.
**This salad tastes better after it has marinated for a few hours or even the next day. You can definitely eat it immediately if you choose.
**Refrigerate in an airtight container for up to 3 days.
Here are the tools I used for this recipe:
