Chickpea Salad

Chickpea Salad is a quick and easy throw together salad packed with raw vegetables and super foods.

No cooking required! A quick mix of canned garbanzo beans, avocado, onion, pepper, celery, tomatoes and a light lemon vinaigrette make a light and healthy meal full of protein and vitamins.

Chickpea Salad satisfied all of my cravings. It was healthy, had great texture and flavor, plus I was satisfied after eating it. It’s not often a salad feels like a meal. Well, unless it’s something like a cobb salad. That definitely feels like a meal.

I had only used chickpeas for things like roasted chickpeas (go figure) and homemade hummus. I had never eaten them in their fresh-out-of-the-can form. They’re quite good! Especially when you mix them with things like avocado and bell pepper.

How do you make chickpea salad?

Well, there are probably a thousand different ways to make it, but I’ll tell you how I made it.

I basically tossed all the ingredients in a large bowl and called it good.

Oh. You wanna know more? Okay, I’ll tell you why I chose each of the ingredients.

• Chickpeas – it wouldn’t be a chickpea salad without them, right? I used them from a can, but I’m sure other forms would work just fine.
• Avocado – I love LOVE love avocado in salads. Who am I kidding? I love avocado in just about anything… even chocolate pudding! The avocado adds a real mild creaminess to this chickpea salad that you’ll love.
• Red onion – This is my favorite kind of onion to eat raw. It has great flavor but is not over powering.
• Green bell pepper and celery – both were added for that green color and the crunch!
• Grape tomatoes – Gotta have a splash of red in your salad! I like to cut them in half for easy fork stabbing.
• Parsley – It qualifies as a salad because I officially added a leafy green!

Chickpea Salad

Prep20 minutes mins

Total20 minutes mins

Servings 6 servings

Chickpea Salad is a quick and easy throw together salad packed with raw vegetables and super foods. No cooking required! A quick mix of canned garbanzo beans, avocado, onion, pepper, celery, tomatoes and a light lemon vinaigrette make a light and healthy meal full of protein and vitamins.

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Equipment

• Mixing Bowls

Ingredients

• ▢ 2 15 ounce cans chickpeas (garbanzo beans) rinsed and drained
• ▢ 1 medium green bell pepper seeds and stem removed, chopped
• ▢ 1 1/2 cups fresh flat-leaf parsley chopped, about 1 bunch
• ▢ 1/2 cup red onion minced
• ▢ 1/2 cup celery chopped
• ▢ 1 avocado peeled, pit removed, chopped
• ▢ 1 cup grape tomatoes halved
• ▢ 2 cloves garlic minced
• ▢ 3 tbsp olive oil extra virgin
• ▢ 3 tbsp lemon juice from 1 to 1½ lemons
• ▢ 1/2 tsp kosher salt
• ▢ 1/2 tsp black pepper freshly ground

Instructions

• In a large bowl, add all of the ingredients except the lemon juice, olive oil, and salt and pepper. Gently toss to mix.
• Add lemon juice to a small bowl. Pour in a very thin, steady stream of olive oil while whisking the entire time to emulsify the dressing. Pour over salad and gently toss to distribute the dressing.
• Season to taste with the kosher salt and freshly ground black pepper.
• Serve immediately or chill up to 4 days.

Notes

If not planning on serving right away, you might want to wait to add the avocado as it will brown with time. 

Nutrition

Calories: 134kcal, Carbohydrates: 7g, Protein: 1g, Fat: 12g, Saturated Fat: 1g, Sodium: 214mg, Potassium: 368mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1630IU, Vitamin C: 46.1mg, Calcium: 34mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.