Chickpeas and so much more salad.

Chickpea salad is a vibrant, protein-rich dish perfect for a satisfying lunch. Made with chickpeas, fresh vegetables, herbs, and a light lemon-olive oil dressing, it’s both nutritious and refreshing. Chickpeas provide plant-based protein and fiber, helping you feel full and energized throughout the afternoon. The salad is quick to prepare, easily customizable with ingredients like feta or avocado, and holds up well in the fridge, making it ideal for meal prep. Its bright flavors and crunchy textures make it enjoyable to eat, while its balanced nutrients support sustained energy and overall health, making it an excellent midday meal.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped or thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon red wine vinegar (optional)
• Salt and pepper to taste
• Optional: 1/2 avocado, diced; 1/4 cup kalamata olives, sliced

Directions

1. Combine ingredients: In a large bowl, add chickpeas, cherry tomatoes, cucumber, red onion, parsley, and feta (if using).
2. Dress salad: Drizzle with olive oil, lemon juice, and vinegar. Season with salt and pepper.
3. Toss: Mix gently until everything is well combined.
4. Serve: Top with avocado or olives if desired. Serve chilled or at room temperature.

Tip: This salad keeps well in the fridge for up to 2 days and makes a great lunch or side dish.

Metric equivalents

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