Easy Chickpea Salad Recipes

EASY CHICKPEA SALAD

Steps:

• Mix cherry tomato halves, diced cucumber, bell pepper strips, and chopped green onion together in a large bowl; add chickpeas and feta cheese and gently stir.
• Whisk balsamic vinegar, basil, and olive oil together in a small bowl; drizzle over the salad and stir to coat.
• Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.

EASY CHICKPEA SALAD WITH LEMON AND DILL

Steps:

• Open, drain and rinse the chickpeas, and then add to a large bowl.
• Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
• In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.

CHICKPEA SALAD

Steps:

• Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

EASY HEALTHY CHICKPEA RECIPES

Steps:

• Mash chickpeas in a bowl and chop all other vegetables and small. Add all ingredients to the bowl, except the oil and mix until combined.
• Form patties and fry in a non-stick pan on both sides at medium-high until golden-brown.
• Take out and serve with a salad and hummus or this garlicky avocado sauce.

EASY CHICKPEA SALAD

Steps:

• Add all the dressing ingredients to a large bowl and mix until combined. Or, mix them together in a small jar or bowl. Add in the remaining ingredients and mix again until everything is coated with the dressing.
• Enjoy salad by itself or eat with my favorite Pan Fried Pita Bread.

VEGAN CHICKPEA SALAD

Steps:

• Rinse the canned chickpeas and kidney beans.
• Finely chop the Spanish onion. Dice the cucumber and the tomatoes.
• Finely chop the parsley. Combine everything in a large bowl and stir in the lemon juice and the olive oil. Season with salt and pepper.

CHICKPEA SALAD WITH FRESH HERBS

Steps:

• Combine the yogurt, lemon juice, wholegrain mustard, salt, pepper, dill, and parsley in a small mixing bowl. Whisk until smooth. Set aside.
• Place the drained chickpeas in a large mixing bowl. Use a potato masher or the back of a serving fork to lightly mash about 1/3. Add the celery and scallions and toss to combine.
• Add the yogurt dressing and stir until well mixed. Serve, topped with additional fresh herbs. TIP: This can be made up to 2 days in advance and kept in the fridge. If making in advance, remove from the fridge about 30 minutes before serving. Give it a good stir before topping with fresh herbs.