Simple Chickpea Salad
A bright, protein-packed salad ready in 10 minutes. Canned chickpeas tossed with fresh vegetables and a zesty lemon-olive oil dressing.
- Total time
- 10 min
- Servings
- 4
- Calories
- 215
- Protein
- 8g
lightfreshmediterraneanvegetarianvegangluten-freechickpeascrunchy
Ingredients
- 1.5 cans (15 oz each) chickpeas, canned, drained and rinsed
- 1 medium cucumber, diced
- 1.5 cups cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 1 whole lemon (juiced)
- 3 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Dice the cucumber into bite-sized pieces and halve the cherry tomatoes.
- 2
Finely dice the red onion and drain and rinse the canned chickpeas.
- 3
Add chickpeas, cucumber, tomatoes, and onion to a large bowl.
- 4
Whisk together lemon juice and olive oil in a small bowl until emulsified.
- 5
Pour dressing over salad and toss until evenly coated.
- 6
Season with salt and pepper to taste. Let sit 5 minutes before serving.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- cutting board
- chef's knife
- whisk
- can opener
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