If you grew up eating cucumbers and vinegar this similar chickpea salad is the perfect take on a traditional summer side. It’s just as delicious and as a result of the added chickpeas and extra veggies has more protein and vitamins. I’d say it’s the perfect salad with a delicious easy dressing. You can even personalize it to your liking. Add corn, black beans, leave out the chickpeas, add in kalamata olives whatever it may be I have no doubt you too will enjoy it. If you have allergies or are on a specific diet for health reasons its gluten free, grain free and vegetarian.
If you don’t want to stand over the stove this summer a cold refreshing salad is about your best bet! This is a good change of pace and I have a couple suggestions on how you could eat it to keep it “new” every time you grab it out of the fridge. Not that you need to. I will say if you’re not a fan of chickpeas you’ll definitely want to keep them out. Don’t try and make yourself like something that you simply don’t or it’s going to ruin this recipe for you. My point here is, like mentioned above, make it your own! As a result you’ll have a personalized version of this salad that’s easy to make. Bonus? Eat as much as you want without feeling guilty.
Here are a couple of ways you can eat this yummy salad as well as some variations.
Eat it…
- on top of grilled chicken breast
- turn up a plain Jane lettuce salad with all these veggies and delicious dressing poured on top.
- go greek! Add in kalamata olives + fresh dill
- Change out the feta cheese for some fresh mozzarella?
- add in some banana peppers or pepperoncini yum!
- eat it as a deconstructed hummus with chips
If you haven’t made a chickpea salad I’m here to tell you that I’ve tried quite a few and most of the dressings I’ve tried are very similar but this is my favorite by far. What can I say, I’m a fan it’s a quick refreshing snack that’s not prepackaged and you need next to no cooking skills to make. Just chop!
Now don’t mind me as I go eat the leftovers of this dish I took to our family Memorial Day celebration.
Chickpea Salad
Equipment
- knife
- large mixing bowl with lid
- Large spoon
- 1/4 cup
- 1 tsp.
- 1/4 tsp.
- 1 Tbsp.
- Cutting board
- juice press
Ingredients
- 2 15 oz cans chickpeas
- 1 English cucumber
- 1 Green bell pepper chopped
- 1 Red bell pepper chopped
- 1/4 cup Red onion
- 4 Garlic cloves minced
- 2 Lemons (I used all the juice from both lemons)
- 1/4 cup Olive Oil (or vegtable)
- 1/4 cup Red wine vinegar
- 2 Tbsp. White vinegar
- 4 oz. Feta cheese (optional)
Spices
- 1 tsp. Oregano
- 1 tsp. Salt
- 1/4 tsp. Black pepper
Instructions
- Drain your chickpeas and add them to your mixing bowl.
- Use the knife Chop your cucumber, red pepper, green pepper, red onion and add to the chickpeas.
- Cut your lemons in half and juice them into the food processor, add the red wine vinegar, white vinegar, olive oil, salt, pepper, oregano and garlic to the food processor. Blend until well combined.
- Pour the dressing from the food processor over the vegatables and put the lid on.
- Refigerate for 1 hour before serving for best results.
- Add feta cheese before serving.
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