Chickpea Chopped Salad

A bowl of chopped chickpea salad brimming with red peppers, cucumbers, and parsley. Two wooden utensils rest inside the vibrant mix. A small bowl of salt waits nearby for a dash of extra flavor.

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This quick chickpea chopped salad is fresh, filling, and easy to make—packed with crunchy veggies, zesty dressing, and plant-based protein.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 127kcal

Author: Kristen Wood

Ingredients

1 15-ounce can chickpeas drained and rinsed
1 red bell pepper finely chopped
1 English cucumber finely chopped
1 bunch parsley finely chopped, about ½ cup
3 green onions thinly sliced
¼ cup red wine vinegar
⅓ cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
½ teaspoon maple syrup
½ teaspoon salt
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

In a small bowl, combine the vinegar, oil, garlic, oregano, mustard, maple syrup, salt, and pepper. Whisk well, then set aside.
In a large bowl, combine the chickpeas, bell pepper, cucumber, parsley, and green onions.
Pour the vinaigrette over the salad and then thoroughly toss to coat every bite. Let it sit for 5-10 minutes to let the flavors meld before serving.
Enjoy immediately or refrigerate for up to 3 days. It actually gets better as it sits. Enjoy!

Video

Notes

Storing Chickpea Salad

Store the salad in an airtight container in the refrigerator for up to 3 days. The salad gets better as it sits and allows the flavors to meld together!

Before serving, stir the chopped salad. If it seems a bit dry, you can add more dressing.

Nutrition