Quick, easy chickpea salad is a bright, light refreshing bean salad. It only takes a few minutes to make.
This salad couldn't be easier to make. You will only need one bowl to make the salad too!
I love keeping a few cans of chickpeas in the pantry. There are so many different ways that you you can use chickpeas. The beans are a great source of plant-protein and versatile. From hummus, burgers, to salads there are so many great ways to incorporate chickpeas into your weekly meal plan.
As a busy mom, I am always looking for easy lunches that are healthy and higher on the protein side. On the weekends, I love meal prepping few dishes like this easy vegan salad.
This way I know that I have a few healthy meals waiting for me in the fridge.
I love that this salad can be made ahead of time too. If you making the chickpea salad ahead of time, store the salad in an air-tight container in the refrigerator up to three days.
Before serving, I like to give the chickpea salad a good stir. If the salad appears to dry, I will add a little bit of olive oil or vinegar.
chickpea salad ingredients
For simple plant-based salad you'll need the following ingredients:
- canned chickpeas
- red onion
- bell pepper
- red wine vinegar
- olive oil
- salt and pepper
This salad is so easy to make and only take a few minutes.
In a medium mixing bow, combine the chickpeas, onion, bell pepper, celery, parsley.
Dress the salad with vinegar, olive oil, salt and pepper to taste.
Serve right away or transfer the chickpea salad to an air-tight container and store in the refrigerator until ready to serve.
If you make this plant-based bean salad, be sure to leave a comment and recipe rating. We love seeing what you are making!
- 2- 15 ounce cans chickpeas, drained and rinsed
- 1 small red onion, finely chopped
- 1 red bell pepper, finely chopped
- 3-4 celery stalks, chopped
- ½ cup fresh parley, chopped
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- salt and pepper to taste
- In a medium mixing bow, combine the chickpeas, onion, bell pepper, celery, parsley.
- Dress the salad with vinegar, olive oil, salt and pepper to taste.
- Serve right away or transfer the chickpea salad to an air-tight container and store in the refrigerator until ready to serve.
If you making the chickpea salad ahead of time, store the salad in an air-tight container in the refrigerator up to three days.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 668mgCarbohydrates: 42gFiber: 12gSugar: 8gProtein: 13g
Nutrition information per serving is just an estimate per serving.