4.9 from 30 votes
Vegan Chickpea Salad
This Vegan Chickpea Salad is an easy make-ahead meal, filled with plant-based protein. I love how quick and filling it is!
Prep Time
15 mins
Total Time
15 mins
Servings: 3
Calories: 233 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves , minced
- 1 teaspoon dried basil (or 1/2 cup fresh basil leaves, chopped)
- 1/4 teaspoon salt
- freshly ground black pepper
- 1 1/2 cups cooked chickpeas (one 15-oz. can, drained and rinsed)
- 1 cucumber , finedly diced
- 1 red bell pepper , finely diced
- 1/2 red onion , finely diced
Instructions
- In a large bowl, stir together the oil, vinegar, garlic, basil, salt and pepper.
- Add in the chickpeas, cucumber, bell pepper, and onion, and toss well. Taste and adjust the seasoning as needed.
- Serve right away, or store in an airtight container in the fridge for up to 5 days.
Cup of Yum
Nutrition Information
Calories
233kcal
(12%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
427mg
(18%)
Potassium
364mg
(10%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
1315IU
(26%)
Vitamin C
55.9mg
(62%)
Calcium
58mg
(6%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 233
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 427mg | 18% |
| Potassium | 364mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1315IU | 26% |
| Vitamin C | 55.9mg | 62% |
| Calcium | 58mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.