Last Updated on July 24, 2022
A simply easy cold Chickpea Vegetable Salad that whips up in no time, it’s a perfect meal for those long hot summer days!
The bean of choice for this salad is the chickpea, but why the chickpea?
Chickpeas are full of vitamins, minerals, fiber and protein.
The flavor is mild and starchy with a touch of earthiness, which makes it perfect to add to fresh crisp vegetables from the garden.
In this recipe, I used fresh tomatoes, onions, and cucumbers that are abundant during the summer months.
What I love about this salad is that you can customize it in many different ways.
Try adding different fresh herbs or vegetables for a new salad every time you make this dish.
These are just a few of the different herbs to try – rosemary, thyme, oregano, basil, parsley, dill, chives, or even mint.
Add more vegetables or swap out some vegetables with peppers (hot or mild), peas, carrots, mushrooms, radishes, or even spinach.
This salad can be enjoyed by itself or added as a side dish.
Ingredients needed for the simple salad
- Chickpeas – Also known as garbanzo beans. These are the main ingredient in this salad. I love the buttery texture and the mild earthy flavor that this bean brings to the salad. No need to cook up dried beans, use canned beans so you don’t have to heat up the house.
- Cucumbers – Cucumbers add a cool crisp crunch that is so refreshing to enjoy during the hot summer days.
- Peppers – I added bell peppers to this salad. Try adding different colors of bell peppers or even hot peppers to change the salad each time you make it.
- Tomato – A fresh ripe cherry or grape sized tomato adds color and a tangy balance to the salad.
- Onion – In this recipe the onion is optional. I added green onion, but any variety of onion will compliment this salad, such as shallot, red onion, sweet onion, chives, or even powdered onion.
- Garlic – Garlic is optional for this salad. A minced garlic or powdered garlic will work well.
- Oil – The oil of my choice is avocado oil. It has a mild buttery flavor that works well with anything you add it too.
- Seasonings – Salt and pepper to taste.
How to make this Chickpea Vegetable Salad
Drain and rinse the canned chickpeas and set aside.
Clean and slice the onion, tomato, peppers and cucumber, then place them into a medium sized container.
Add the drained chickpeas to the vegetables.
Drizzle the oil over everything and stir.
Sprinkle the garlic, salt and pepper over the salad and toss until everything is coated.
Cover and store in the refrigerator until ready to serve, or serve right away.
Enjoy with a side of your favorite bread as a main dish or serve as a side dish with any meal.
Chickpea Vegetable Salad
Ingredients
- 2 15 oz. Cans Chickpeas
- 1 to 2 small Cucumbers
- 1 Cup Bell Peppers Mix a bunch of different colored peppers or use just one.
- 1 Cup Cherry or Grape Sized Tomatoes
- 1/4 Cup Onion Or 1 tsp of Onion Powder.
- 1 tsp Minced Garlic
- 1/3 Cup Oil I used Avocado Oil.
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Dried Dill
Instructions
- Drain and rinse the canned chickpeas and set aside.
- Clean and slice the onion, tomato, peppers and cucumber, then place them into a medium sized container.
- Add the drained chickpeas to the vegetables.
- Drizzle the oil over everything and stir.
- Sprinkle the garlic, salt and pepper over the salad and toss until everything is coated.
- Cover and store in the refrigerator until ready to serve, or serve right away.
- Enjoy with a side of your favorite bread as a main dish or serve as a side dish with any meal.
