Chickpea Veggie Salad
This quick and easy chickpea veggie salad is perfect as a side dish or main. Has great texture and freshness that’s sure to become a favorite.
This easy-peasy salad is one I make year round.
Great as a side dish at a barbecue, picnic and just perfect for a weeknight meal if you’re serving a meat or chicken dish.
Vegans and vegetarians love this recipe because the chickpeas have a good amount protein on their own.
This wonderful chickpea veggie salad is loaded with healthy fiber and other nutrients from the veggies.
You’ll love the different textures and flavors from the herbs and vegetables. Take a big helping and enjoy this scrumptious chickpea veggie salad!
Chickpea Veggie Salad
Yields: 4 to 6 sides
Delicious fresh ingredients make up this great salad
Ingredients:
- 2 (15 oz) cans chickpeas, drained and rinsed well
- 2 small roma or hot house tomatoes, diced
- 1/3 to 1/2 finely diced red onions
- 2 jalapenos, diced seeds removed, optional if you don’t like spicy or 1/4 tsp red chili flakes
- 6 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/3 cup finely chopped fresh parsley
- 4 green onions, (white and green section) diced
- 1/2 tsp sea or kosher salt
- 1/2 tsp ground black pepper
- 1/8 to 1/4 tsp sugar, gives just the right amount of sweetness
Simple steps and you have a salad everyone will adore
Directions:
- Place diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. Pat down with paper towels if needed. Set aside.
- Combine the remaining ingredients in a medium sized bowl and toss well.
- Add the onions and stir gently to combine.
- Taste and adjust seasoning with more lemon, salt, and pepper, if necessary.
- Cover and refrigerate until ready to serve. Best if chilled at least 1 hour.
- Toss again before serving.
Enjoy the freshness!
Wait! Before leaving, please check out a few more delicious salad recipes.
Shortcut Asian Pasta Salad
Classic Macaroni Green Pea Salad
The Big Salad
Easy Creamy Cucumber Salad
Shortcut Bacon Ranch Pasta Salad
Print recipe below
Chickpea Veggie Salad
Ingredients
- 2 15 ounce cans chickpeas, drained and rinsed well
- 1/2 cup diced roma, cherry, or grape tomatoes
- 1/3-1/2 cup diced finely red onions
- 1 -2 jalapenos, diced seeds removed, optional if you don’t like spicy or 1/4 tsp red chili flakes
- 6 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/3- 1/2 cup fresh parsley, chopped
- 4 green onions, (white and green section) diced
- 1/2 tsp coarse sea or kosher salt, more to taste if needed
- 1/2 tsp black pepper, more if needed
- 1/8 - 1/4 tsp sugar, gives just the right amount of sweetness
Instructions
-
1.Place diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. Pat down with paper towels if needed. Set aside.
2.Combine the remaining ingredients in a medium sized bowl and toss well.
3.Add the onions and stir gently to combine.
4.Taste and adjust seasoning with more lemon, salt, and pepper, if necessary.
5.Cover and refrigerate until ready to serve. Best if chilled at least 1 hour.
6.Toss again before serving. Enjoy the freshness!
Deliciousness!
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