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Chickpea Salad

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A refreshing Mediterranean-inspired chickpea salad with crisp vegetables, fresh herbs, and a zesty lemon-garlic dressing, perfect as a side dish or light main.

Ingredients

  • Chickpeas: 2 cans (15 ounces each), rinsed and drained, hearty protein-rich base
  • Cucumber: 1 large, diced, adds crunch and freshness
  • Cherry Tomatoes: 1 1/2 cups halved, juicy bursts of sweetness
  • Red Onion: 1/2 medium finely chopped, sharp bite for balance
  • Red Bell Pepper: 1 medium diced, sweet crunch and color
  • Fresh Parsley: 1/2 cup chopped, bright herbal flavor
  • Olive Oil: 1/4 cup, smooth richness for dressing
  • Lemon Juice: 3 tablespoons, tangy freshness
  • Garlic: 1 clove minced, adds depth
  • Salt: 1 teaspoon, enhances flavors
  • Black Pepper: 1/2 teaspoon, gentle spice
  • Feta Cheese (optional): 1/2 cup crumbled, creamy salty accent

Instructions

  1. Preheat Your Equipment: No oven needed, just grab a large mixing bowl.
  2. Combine Ingredients: Add chickpeas, cucumber, tomatoes, onion, bell pepper, and parsley to the bowl.
  3. Prepare Your Cooking Vessel: In a small bowl, whisk olive oil, lemon juice, garlic, salt, and pepper into a dressing.
  4. Assemble the Dish: Pour dressing over chickpea mixture and toss until well coated.
  5. Cook to Perfection: Let salad rest 15 minutes at room temperature or refrigerate up to 2 hours for flavors to meld.
  6. Finishing Touches: Top with crumbled feta if using.
  7. Serve and Enjoy: Dish into bowls and serve chilled or at room temperature.

Notes

  • Meal Prep: Store dressing separately if making ahead, toss before serving.
  • Herb Boost: Add dill, cilantro, or basil for variation.
  • Onion Tip: Soak chopped onion in cold water to mellow sharpness.
  • Storage: Keeps well in fridge up to 3 days.

Nutrition

Keywords: chickpea salad, garbanzo bean salad, mediterranean salad, protein salad, healthy lunch, easy salad recipe

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