Chickpea Salad
This simple and easy Chopped Chickpea Salad recipe takes less than 20 minutes to throw together. Packed with flavours, chickpeas, tomatoes, bell pepper, onion, cucumber, olives oil and a light lemon dressing. You’ll love this healthy salad to bring to parties or to pack for lunch!
Servings 4
Calories 396kcal
Ingredients
For salad:
- 1.5 cups of cooked chickpeas drained and rinsed if canned
- 1 large red bell pepper chopped
- 1 large yellow bell pepper chopped
- 1 large green bell pepper chopped
- 1 thin-skinned cucumber chopped
- 1 large red onion thinly sliced
- 1-2 jalapeno pepper chopped, optional
- salt to taste
- ground black pepper to taste
For Lemon mint Vinaigrette:
- 2 tablespoons of chopped mint
- 2 cloves of garlic minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons of fresh lemon juice
- salt to taste to taste
- ground black pepper to taste
Instructions
preparation For Lemon mint Vinaigrette:
- In a small bowl, or in a jar fitted with a lid, combine olive oil, vinegar, lemon juice, mint, garlic and red pepper flakes. Shake until emulsified, then season with salt and pepper.
Method:
- Combine all ingredients together in a large bowl.
- Season with salt to taste and mix everything together.
- Drizzle the lemon mint Vinaigrette over the salad, and toss to coat.
- Refrigerate at least one hour before serving.
Video
Notes
add parsley just before serving, optional.