Description
A bright, easy vegan salad featuring chickpeas, fresh vegetables, and a tangy dressing that’s perfect for lunch or as a side dish.
Ingredients
Scale
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 3 tbsp extra-virgin olive oil (45 ml)
- 3 tbsp fresh lemon juice (45 ml), about 1 large lemon
- 1 tsp Dijon mustard (5 ml)
- 1 small clove garlic, minced (about 3 g)
- 1 medium cucumber (about 200 g), seeded and diced
- 150 g cherry tomatoes, halved
- ¼ medium red onion (about 45 g), thinly sliced
- ¼ cup packed fresh parsley (15 g), chopped
- 1–1¼ tsp kosher salt (5–7 g)
- ¼ tsp freshly ground black pepper
- Optional: 75 g (about ½ cup) crumbled feta
Instructions
- Drain and rinse the chickpeas under cold running water for 30–60 seconds until the water runs clear. Transfer to a large mixing bowl.
- Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, kosher salt, and black pepper until slightly emulsified, about 15–20 seconds.
- Chop the cucumber, halved cherry tomatoes, and sliced red onion. If desired, soak the onion in cold water for 5 minutes to mellow the flavor.
- Toss the dressing with the chickpeas and chopped vegetables until evenly coated. Let the salad sit at room temperature for 10–20 minutes to let flavors meld.
- Taste and adjust seasoning if needed. If using feta, gently fold it in just before serving. Serve chilled or at room temperature.
Notes
Salad can be made ahead; it keeps well when stored properly. Avoid dressing too early to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg