Chickpea Salad Recipe

Name: Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas); 3 cups coarsely chopped tomatoes (can sub halved grape tomatoes); 12 large cucumber, peeled, quartered and sliced (about 1 cup); 1 cup chopped green sweet pepper; 1 cup snipped fresh cilantro; ¼ cup finely chopped onion; ¼ cup olive oil; 3 tablespoons red wine vinegar; 1 teaspoon kosher salt or ¾ teaspoon salt; 1 garlic clove, minced; 1 pinch cayenne; ⅛ teaspoon sugar; 1 (5 -8 ounce) package mixed salad greens (optional); feta cheese (optional); lemon wedge (optional)

Servings: persons

1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
3 cups coarsely chopped tomatoes (can sub halved grape tomatoes)
12 large cucumber, peeled, quartered and sliced (about 1 cup)
1 cup chopped green sweet pepper
1 cup snipped fresh cilantro
¼ cup finely chopped onion
¼ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt or ¾ teaspoon salt
1 garlic clove, minced
1 pinch cayenne
⅛ teaspoon sugar
1 (5 -8 ounce) package mixed salad greens (optional)
feta cheese (optional)
lemon wedge (optional)

1
In a very large bowl, combine garbanzo beans, tomatoes, cucumber, green pepper, cilantro and onion; set aside.
2
For dressing, in a screw-top jar, combine oil, vinegar, salt, garlic and sugar.
3
Cover and shake well.
4
Season to taste with additional sugar, if desired.
5
Pour dressing over vegetable mixture, tossing to coat.
6
Sprinkle over the top the feta cheese, if desired.
7
Cover and chill 4 to 24 hours.
8
Let stand at room temperature for about 15 minutes before serving.
9
Serve alone or toss with mixed greens as a light entree.
10
If desired, serve lemon wedges to squeeze over salad.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas), 3 cups coarsely chopped tomatoes (can sub halved grape tomatoes), 12 large cucumber, peeled, quartered and sliced (about 1 cup), 1 cup chopped green sweet pepper, and more.

Yes, Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea Salad

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