Easy and Healthy Chickpea Salad Recipe
An easy-to-make, filling chickpea salad that can be served as a side dish, on a bed of greens, or eaten straight from the bowl!
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Servings: 7 cups
Calories: 216kcal
Equipment
- 1 Large mixing bowl
Ingredients
- 1/4 cup red onion, finely diced
- 2 cans chickpeas (30 ounces total), drained and rinsed (see notes)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons vegetable oil (or canola oil)
- 2 tablespoons fresh squeezed lemon, from one lemon
- 2 tablespoons red wine vinegar
- 1/2 cup fresh chopped parsley
- 1/4 cup dried cranberries, roughtly chopped
- 1/4 cup carrots, diced
- 1 cup green pepper (about 1/2 a pepper), diced
- 1 cup red pepper (about 1/2 a pepper), diced
- 1 teaspoon Diamond Crystal Kosher salt (see notes)
- 1 teaspoon garlic, finely minced
- 1 teaspoon cumin
- 1 teaspoon Italian seasoning
- 1/4 teaspoon fresh ground pepper
- 1/8 teaspoon sugar, or a dash of honey
Instructions
- Soak the Red Onions: Soak the chopped onions in ice cold water for approximately 10 minutes, drain, and set aside. This helps reduce the bitterness of the onions.
- Combine All Ingredients: In a large bowl, combine all of the ingredients and stir to combine. Taste and adjust the seasoning with more lemon, sugar, salt and pepper. Cover the salad tightly with plastic wrap, or transfer to an airtight container, and place it in the refrigerator for at least an hour.
- Serve & Enjoy: When you are ready to serve the chickpea salad, toss to combine and adjust seasoning as necessary. The salad can be made two days in advance.
Notes
Make-Ahead
- This recipe will last up to three days in the refrigerator (the chickpeas might start to get mushy beyond that).
- Leftovers can be stored in an airtight container for up to three months. Defrost and enjoy.
Nutrition
Calories: 216kcal