Chickpea Salad
Fresh, crunchy, tangy, and slightly creamy — this chickpea salad is a total flavor bomb. Perfect for meal prep, quick lunches, or a light dinner that still fills you up. Protein-packed, veggie-loaded, and endlessly customizable, it’s basically happiness in a bowl.
Ingredients
For the salad:
- 2 cans 15 oz each chickpeas, drained and rinsed (or cook your own if you’re fancy)
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1 small red bell pepper diced
- ½ red onion finely chopped (don’t skip — it gives the zing!)
- ¼ cup chopped fresh parsley or cilantro if you’re feeling adventurous
- Optional: ¼ cup crumbled feta cheese — because cheese makes everything better
For the dressing:
- 3 tablespoons olive oil
- Juice of 1 large lemon or 2 small ones — go bold, babe
- 1 tablespoon Dijon mustard for that subtle tang
- 1 teaspoon honey or maple syrup balance is key!
- 1 clove garlic minced (trust me, garlic is your soulmate here)
- Salt & pepper to taste
- Optional: pinch of smoked paprika or cumin for some depth
Instructions
Rinse & shine those chickpeas
- Grab your canned chickpeas and rinse ‘em under cold water. This removes that tinny taste and makes them fluffier. Pat them dry if you want ‘em extra crispy when they hit the dressing. I’ve learned this the hard way — soggy chickpeas are a sad vibe.
Chop like a boss
- Dice your cucumber, bell pepper, onion, and halve those tomatoes. Don’t overthink it — the salad has personality, it doesn’t need perfect cubes. I usually leave the parsley a little rough-chopped for that rustic charm.
Whip up the dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, minced garlic, and season with salt & pepper. Taste it! This is your moment to shine. Adjust flavors like a flavor boss. Want it tangier? More lemon. Want it sweeter? More honey.
Toss everything together
- Now, grab a big bowl and let the magic happen. Chickpeas, veggies, parsley, optional feta — all in. Pour that zesty dressing on top and toss gently but thoroughly. Babe, don’t just dump and walk away. Make sure every chickpea feels loved.
Let it mingle
- If you can, let the salad sit for 10–15 minutes. I know, I know… patience is hard. But letting it sit helps the flavors meld and intensify. It’s like the salad is meditating and getting its life together before you eat it.
Serve & feel fancy
- Scoop it into a bowl, sprinkle a little extra parsley or feta on top, and just take a moment. Look at that color, that texture, that glow. You did that, queen.
Notes
- Make it ahead: Flavors get even better after chilling for 30–60 minutes.
- Swap it up: Use any fresh veggies you have — carrots, zucchini, or bell peppers work great.
- Add crunch: Toasted nuts or seeds are amazing for texture.
- Cheese options: Feta is my fave, but goat cheese or vegan cheese works too.
- Optional extras: Avocado, olives, or a pinch of chili flakes for some heat.