Oil-Free Chickpea Salad is a fresh, colorful, and protein-packed salad made with hearty chickpeas, crisp vegetables, and a bright lemon dressing. Naturally vegan and gluten-free, this nutritious dish is perfect for healthy lunches, meal prep, or light dinners.
Total Time:30 minutes
Yield:4 to 6 servings
Ingredients
2 cans (15 ounces each) chickpeas, drained and rinsed
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped (optional)
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
Instructions
Drain and rinse the chickpeas thoroughly and place them in a large mixing bowl.
Add the cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and cilantro if using.
In a small bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and oregano.
Pour the dressing over the salad ingredients.
Toss gently until everything is evenly coated.
Taste and adjust the seasonings if necessary.
Cover and refrigerate for at least 15 minutes to allow the flavors to blend.
Serve chilled or at room temperature.
Notes
Cooked dried chickpeas can be substituted for canned chickpeas.
Add quinoa, avocado, or brown rice to make the salad more filling.
Extra vegetables such as carrots, celery, kale, or radishes work well in this recipe.
The flavors improve after a few hours of chilling.
Store in an airtight container in the refrigerator for up to 4 days.
Freezing is not recommended due to the fresh vegetables.
