hickpea Salad.

You can eat this chickpea salad for lunch, dinner or as a snack. You can eat it over mixed greens but you can also enjoy it as is. A cup of cooked rice or quinoa stirred in is also fabulous. And if you are in a bind, this is quick and easy to make and a great crowd pleaser for a potluck. Enjoy!

Chickpea Salad

4.67 from 3 votes

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Prep Time 20

Total Time 20

Course Dinner, Lunch, Salads, Snacks

Cuisine Mediterranean, WFPB

Servings servings

Calories 43 kcal

Ingredients

2 cans chickpeas 2, 15 oz cans drained
½ red onion finely diced
1 cucumber finely diced
½ bunch cilantro finely chopped
1 tomatoes finely chopped and seeded (large tomato)
1 cloves garlic finely minced
1 jalapeño pepper finely minced (use less if you want less heat)
½ tsp ground cumin
1 tbsp tamari
2 lemon juiced
1 tbsp rice vinegar
¼ tsp black pepper freshly ground
½ tsp sea salt

Instructions

There is no need for any cooking for this recipe. All you need is some fresh produce and a few of those chickpea cans in the back of your pantry. Before using the chickpeas, make sure you drain and rinse them well.
In a small bowl, whisk together the lemon juice, tamari, rice vinegar, cumin, black pepper and sea salt.
In a large bowl, combine the chickpeas, red onion, garlic, tomato, cilantro, jalapeño pepper. Pour the ingredients from the small bowl onto salad and toss again to combine everything well.
Chill and let marinate for 1 hour before serving. Taste, adjust seasoning and serve.

Notes

Other ingredients you can use or substitute are: red, yellow or green bell peppers, cherry tomatoes, celery, olives and sweet onion.

Nutrition

Calories: 43kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 548mgPotassium: 288mgFiber: 3gSugar: 4gVitamin A: 378IUVitamin C: 37mgCalcium: 31mgIron: 1mg

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