Chickpea Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Description
Packed with fresh herbs, vegetables, and chickpeas, this zesty, lemony chickpea salad is a great side dish, packed lunch, or light dinner.
Ingredients
- Zest and juice of a lemon ~3 tablespoons juice
- 50 ml (¼ cup) olive oil
- 2 teaspoons maple syrup or honey
- 1 teaspoons Dijon mustard
- 1 clove garlic finely grated
- ¼ teaspoon sea salt to taste
- ¼ teaspoon black pepper to taste
- 500 grams (3 cups) cooked or canned chickpeas drained and rinsed
- 1 large English cucumber diced
- 200 grams (7 oz.) cherry tomatoes halved
- 1 medium red onion very finely diced
- 80 grams (½ cup) olives pitted, left whole or sliced
- 3 bunches fresh soft herbs finely chopped, like parsley, mint, basil, or dill
Instructions
- In a large mixing bowl, whisk the lemon zest and juice, oil, maple syrup, mustard, grated garlic, salt, and pepper to combine. This is the vinaigrette.Zest and juice of a lemon, 50 ml (¼ cup) olive oil, 2 teaspoons maple syrup, 1 teaspoons Dijon mustard, 1 clove garlic, ¼ teaspoon sea salt, ¼ teaspoon black pepper
- Add the chickpeas, cucumber, tomatoes, onion, olives, and herbs to the bowl.500 grams (3 cups) cooked or canned chickpeas, 1 large English cucumber, 200 grams (7 oz.) cherry tomatoes, 1 medium red onion, 80 grams (½ cup) olives, 3 bunches fresh soft herbs
- Toss the salad very well, scooping from the bottom to make sure that the vinaigrette is incorporated and not sitting at the bottom of the bowl.
- Serve immediately, or, if you have time, allow the salad to rest for an hour at room temperature or tightly covered in the refrigerator if possible. This keeps very well.
Notes
Storage: keep in a sealed container in the refrigerator for up to two days. To make ahead and store for up to five days for packed lunches, omit the raw garlic from the vinaigrette and either add it day-of or leave it out altogether.
If you know you plan on storing for several days, slice the cucumber lengthwise and scrape out the seeds with a spoon before chopping to prevent it watering down the salad.
You'll need two standard 400 gram (14 oz.) cans of chickpeas to get the right amount for this recipe.
Nutrition
Serving: 1 | Calories: 393kcal | Carbohydrates: 48g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 515mg | Potassium: 883mg | Fiber: 13g | Sugar: 12g | Vitamin A: 4039IU | Vitamin C: 74mg | Calcium: 161mg | Iron: 7mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.