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Chickpea Salad
This fresh and delicious vegan Chickpea Salad is quick and easy to prepare. Loaded with simple healthy ingredients and dressed in a simple lemon dressing.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings
Calories: 475 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 2 15 ounce can chickpeas rinsed and drained (19 oz)
- 2-3 Persian cucumbers diced
- ½ pint grape tomatoes halved
- 1 avocado diced
- ½ Red Onions sliced
- ½ cup green bell peppers diced
- ¼ cup olives pitted, chopped
- ¼ cup fresh parsley
Dressing
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon sumac
- 1/2 teaspoon cumin
- salt and pepper
Instructions
- In a large bowl, place all the prepared salad ingredients including the chickpeas, cucumbers, tomatoes, avocado, onions, green peppers, olive and parsley.
- In a small bowl or jar, whisk together the dressing ingredients.
- When ready to serve, pour the dressing over the salad and gently toss to combine.
Cup of Yum
Notes
- Make Ahead: You can make the dressing up to 2 weeks in advance and you can prepare most of the salad up to 4 days in advance. Just add the avocados when you are ready to serve.
- Storage: Store any leftovers in an airtight container for no more than 3 to 4 days without the avocado.
Nutrition Information
Calories
475kcal
(24%)
Carbohydrates
50g
(17%)
Protein
15g
(30%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Sodium
161mg
(7%)
Potassium
1065mg
(30%)
Fiber
16g
(64%)
Sugar
12g
(24%)
Vitamin A
1128IU
(23%)
Vitamin C
45mg
(50%)
Calcium
112mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 475
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Sodium | 161mg | 7% |
| Potassium | 1065mg | 23% |
| Fiber | 16g | 64% |
| Sugar | 12g | 24% |
| Vitamin A | 1128IU | 23% |
| Vitamin C | 45mg | 50% |
| Calcium | 112mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.