Why I Love This Recipe
This Chickpea Salad is a fresh, vibrant dish that feels like sunshine in a bowl! It’s healthy, hearty, and packed with flavor thanks to juicy tomatoes, crisp cucumbers, creamy avocado, and earthy chickpeas. The homemade lemon dressing ties everything together with a zesty, tangy touch. Whether you’re making it as a quick lunch, a side dish for a barbecue, or meal prep for the week, this salad is versatile, easy to prepare, and always a crowd-pleaser.
Chickpea Salad Recipe
A colorful, healthy salad with chickpeas, fresh vegetables, and a zesty homemade dressing. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 6 servings
Ingredients
For the Salad:
- 1 avocado, diced
- ½ fresh lemon (for squeezing over avocado)
- 2 cups grape tomatoes, sliced
- 2 cups cucumber, diced
- 1 can chickpeas (19 ounces), drained and rinsed
- ¾ cup green bell pepper, diced
- ½ cup fresh parsley, chopped
- ¼ cup red onion, thinly sliced
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
Step 1: Prep the Avocado
- Cut the avocado into cubes and place it in a large mixing bowl.
- Squeeze the juice from ½ lemon over the avocado to prevent browning and add a burst of citrus flavor. Gently stir to coat.
Step 2: Combine the Salad Ingredients
- Add the sliced grape tomatoes, diced cucumber, chickpeas, green bell pepper, chopped parsley, and sliced red onion to the bowl with the avocado.
Step 3: Make the Dressing
- In a small bowl or jar, whisk together olive oil, red wine vinegar, cumin, salt, and pepper until well combined.
Step 4: Toss and Chill
- Pour the dressing over the salad ingredients. Gently toss to combine, ensuring the dressing coats all the vegetables and chickpeas.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Tips and Tricks
- Fresh is Best: Use the freshest vegetables for the best flavor and crunch.
- Customizable: Swap the green bell pepper for yellow or red for added sweetness, or add extra herbs like mint or cilantro for a twist.
- Dicing Uniformly: Cut all vegetables into bite-sized, evenly sized pieces for a balanced bite in every forkful.
- Meal Prep Friendly: Make it ahead of time for a quick grab-and-go lunch or dinner side.
- Extra Creaminess: Add a sprinkle of crumbled feta cheese for a richer flavor.
Notes
- Storage: Store leftover Chickpea Salad in an airtight container in the fridge for up to 3 days. Stir before serving to refresh the flavors.
- Avocado Tip: If you plan to make this salad ahead of time, consider adding the avocado just before serving to maintain its creamy texture and prevent browning.
- Serving Suggestion: Serve this salad on its own, over mixed greens, or as a filling for pita bread.
FAQs
1. Can I use canned chickpeas directly?
Yes! Just drain and rinse them thoroughly under cold water to remove excess sodium and any canned flavor.
2. Can I make this salad vegan?
This salad is naturally vegan! Just double-check that your olive oil and vinegar are free from additives if needed.
3. What’s the best way to keep the avocado from browning?
The lemon juice helps prevent browning, but for maximum freshness, add the avocado right before serving.
4. Can I use a different dressing?
Absolutely! A tahini-based dressing, balsamic vinaigrette, or even a Greek-style dressing would work well.
5. How can I make it spicier?
Add diced jalapeños, a sprinkle of chili flakes, or a dash of hot sauce for some heat.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Refreshing: Stir the salad well before serving to redistribute the dressing and flavors.
- Freezing: Not recommended, as fresh vegetables and avocado do not freeze well.
This Chickpea Salad is a versatile, satisfying dish you’ll want to make again and again
