Chickpea salad:
Today I am going to share a post on How to make Chickpeas Salade? Chickpea salad is a simple, vegetarian salad. It’s the perfect side dish because it is full of fresh and healthy ingredients. Chickpea Salad is a complete meal that is low in fat, high in protein and incredibly delicious!
This chickpea salad filled so many delicious flavours and textures in one delicious bite.
In this easy garbanzo bean salad, Chickpeas are combined with cucumber, bell pepper and red onion, season with salt and pepper and infused with fresh herbs and a garlicky lemon dressing that ups.
This salad is fresh and healthy and easy to make.
In a large bowl toss together chickpeas, cucumber, bell pepper, and onion. In a small bowl or jar fitted with a lid, combine olive oil, vinegar, lemon juice, mint and garlic, Shake until emulsified, then season with salt and pepper. Dress the salad with vinaigrette and serve.
The best part about this chopped chickpea salad is that there’s no cooking required; all you’ll do is chop the veggies and toss them with the light lemon dressing. You can marinate it in the fridge for an hour or so, but it isn’t necessary.
Chickpea Salad
Materials
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
This chickpeas salad recipe is versatile you can substitute your favourite vegetables like red pepper with green and yellow pepper, red onion with white onion etc. or you can also add feta cheese makes a nice variation.
More recipes from this blog you might like please do check:
Notes:
- You can use any coloured bell pepper although the red and orange are slightly sweeter than the green bell peppers.
- Use good quality chickpeas and the freshest vegetables you can get your hands on.
- You can also use cherry tomatoes instead of red pepper.
- You can try another bean to replace chickpeas.
- This salad is great stored in the refrigerator in an airtight container for about 2 days. Perfect for meal prepping or just enjoying with friends for lunch! I
