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Chickpea Salad with vinaigrette and feta.

The Best Easy Chickpea Salad

This fresh and lemony Chickpea Salad is a perfect addition to your summer BBQ or a standalone lunch option. Packed with protein-rich chickpeas, fresh vegetables, and a tangy dressing, it's a healthy and delicious choice. The best part? It's quick to prepare and can be customised to your taste.
5 from 2 votes
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Course: Side Dish
Cuisine: American/ British
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Deborah Rainford

Ingredients

  • 1 (1) tin, 15 oz or 400 g chickpeas, drained and rinsed
  • 1 (1) medium cucumber, about 200 g, diced
  • 2 (2) medium tomatoes, about 200 g, diced
  • 1 (1) medium red onion, about 150 g, finely diced
  • 1 (1) ripe avocado, about 200 g, diced
  • Juice of 1 lemon, about 2 tablespoons or 30 ml
  • 2 tablespoons (2 tablespoons) 30 ml olive oil
  • 1 tablespoon (1 tablespoon) 15 ml red wine vinegar
  • 1 teaspoon (1 teaspoon) 5 g cumin
  • Salt and pepper to taste

Instructions

Prepare the onions

  • Start by finely dicing the red onion and soak it in a bowl of cold water for about 10 minutes. This will help to tone down the pungency. After 10 minutes, drain the water and set the onions aside.

Make the dressing

  • In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, and cumin to make the dressing.
  • Season with salt and pepper to taste.

Assembling the salad

  • Combine the drained and rinsed chickpeas, diced cucumber, tomatoes, and avocado in a large bowl.
  • Add the soaked and drained onions to the bowl.
  • Pour the dressing over the salad ingredients in the large bowl, and toss everything together until well combined.
  • Taste and adjust the seasoning once more.
  • Refrigerate the salad for 30 minutes before serving to allow the flavours to meld together.
  • Serve chilled and enjoy!

Notes

  • You can add or substitute ingredients based on your preferences. For example, you can add feta cheese for a Greek twist or use lime juice instead of lemon juice for a different tang.
  • This salad can be made up to 2 days ahead of time and stored in the refrigerator. This allows the flavours to meld together and makes the salad even more delicious.
  • Some brands of canned chickpeas have more sodium than others, so you might need to adjust the amount of added salt.
  • This salad is best enjoyed fresh and is not suitable for freezing. Fresh vegetables can become soggy when frozen and thawed.

Nutrition

Calories: 175kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 10mg | Potassium: 533mg | Fiber: 5g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 18mg | Calcium: 29mg | Iron: 1mg
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