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Chickpea Vegetable Salad
Lisa

Chickpea Vegetable Salad

A simply easy cold Chickpea Vegetable Salad that whips up in no time and is a perfect meal for those hot summer days!
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course: Main Course, Salad, Side Dish, vegan
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Drain and rinse the canned chickpeas and set aside.
  2. Clean and slice the onion, tomato, peppers and cucumber, then place them into a medium sized container.
  3. Add the drained chickpeas to the vegetables.
  4. Drizzle the oil over everything and stir.
  5. Sprinkle the garlic, salt and pepper over the salad and toss until everything is coated.
  6. Cover and store in the refrigerator until ready to serve, or serve right away.
  7. Enjoy with a side of your favorite bread as a main dish or serve as a side dish with any meal.

Notes

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.