Chickpea Veggie Salad

Chickpea Veggie Salad – This quick and easy 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. On top of that, this wonderful 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 spoonful and enjoy! 

Chickpea Veggie Salad

Yields: 4 to 6 sides

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

Directions: 

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!

Print

Chickpea Veggie Salad

This quick and easy salad is perfect as a side dish or main. Has great texture and freshness that’s sure to become a favorite.

Course Appetizer, Lunch, Salad, Side Dish

Cuisine American

Keyword avocado egg salad, chickpea salad, chickpeas, grilling veggies

Servings 6

Author Pam

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. 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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