This delightful chickpea salad recipe is not only packed with flavor but also provides a healthy and satisfying meal option. With a colorful array of fresh vegetables and a zesty dressing, it’s perfect for lunch, dinner, or as a side dish for your next gathering.
Ingredients
- 2 cups cooked chickpeas (canned, rinsed, and drained)
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the cooked chickpeas, diced cucumber, bell pepper, cherry tomatoes, red onion, and chopped parsley. If using, add the crumbled feta cheese.
- In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, honey (or maple syrup), ground cumin, salt, and pepper to create the dressing.
- Pour the dressing over the chickpea mixture and toss gently until everything is evenly coated.
- Taste and adjust seasoning if necessary.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy your refreshing chickpea salad!
Feel free to customize this recipe by adding other favorite vegetables or herbs. It’s versatile and can be adapted to suit your taste preferences.
