Fresh and Easy Chickpea Salad

A bowl of chickpea salad with chopped cucumbers, tomatoes, red bell peppers, and red onions on a white surface.

This easy chickpea salad recipe is loaded with crisp cucumbers, tomatoes, onions and red bell peppers all tossed a homemade lemon vinaigrette you can mix up in seconds. It's fresh, hearty, and a perfect side dish for many occasions.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 348kcal

Author Sherri Hagymas

Ingredients

30 ounces chickpeas (2) 15 ounce cans drained and rinsed
1 pint cherry tomatoes cut into quarters
1 english cucumber cut into quarters
1 medium red bell pepper diced
¼ cup red onion sliced fine
4 cloves garlic minced
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon salt

Instructions

In a large bowl, add the drained chickpeas, diced tomatoes, cucumbers, red bell peppers, and garlic.
30 ounces chickpeas, 1 pint cherry tomatoes, 1 english cucumber, 1 medium red bell pepper, ¼ cup red onion, 4 cloves garlic
In a small bowl, add the olive oil, red wine vinegar, lemon juice, oregano, salt and pepper and stir to blend well. (You can also shake it in a mason jar to emulsify it.
¼ cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon pepper, 1 teaspoon salt
Pour the dressing over the veggies and stir to combine well.

Notes

Add ½ cup feta cheese.
Add ½ cup sliced black olives, Kalamata olives or sliced celery.
Add 2 tablespoons fresh parsley or fresh dill.
Add ¼ teaspoon red pepper flakes.
Stir in a can of drained tuna.

Nutrition