Chickpea Salad Recipe

This delicious tasting, easy-to-make Chickpea Salad recipe combines all of my favorite organic garden fresh vegetables in one fabulous easy recipe. The chickpeas are combined with zucchini, vine-ripened tomatoes, sliced green onions, sweet yellow bell peppers, drizzled with virgin olive oil, and lemon dressing.

One of the things I love most about this Chickpea Salad is staying powerful in the refrigerator. The other thing it’s a cinch to throw together in about 20 minutes or less, and you have the perfect salad for almost any meal this summer.

I don’t know about, Y’all, but come the August heat here in the South, I am almost totally against anything that requires me to turn on a burner or oven. It’s just too darn hot and muggy to mess around with additional heat sources if I don’t have an excellent reason. Crisp cold salads like this Chickpea Salad become second nature this time of the year. A little chopping and tossing and I have a healthy side my family loves.

You can see that the ingredients are as simple. Organic fresh vegetables are my first choice in this salad; however, if you don’t have access to organic farm fresh veggies, no worries; try to stick to locally grown fresh produce. Why stick to locally grown foods, you ask? The crops are picked at their peak of ripeness/freshness instead of being harvested early to be shipped and distributed to the market.

No cooking is needed to make this delicious tasting Chickpea Salad; all you do is chop the fresh veggies and toss them with the homemade lemony dressing. Place the salad in the fridge for an hour or two, if desired. This salad is so versatile for lunches over mixed baby greens, but it’s also perfect as is. You can also add a cup of cooked Orzo or Ditalini to the Chickpea Salad to make it more hearty if you want.

Ingredients needed for Chickpea Salad Recipe

• One-15- ounce can of chickpeas, rinsed and drained

• One yellow bell pepper, chopped

• Two cups of chopped broccoli florets

• Two cups diced zucchini

• Two cups diced Roma tomatoes

• Four spring onions sliced thinly

• 1/2 of a cup of extra virgin olive oil

• Juice of 2 lemons

• Four cloves garlic, minced

• Two tablespoons parmesan cheese

• One teaspoon dried oregano

• A pinch of sugar, optional

• Kosher salt, to taste

• Freshly ground pepper, to taste

Chickpea Salad

Heidy McCallum

This delicious tasting easy to make Chickpea Salad combines all of my favorite organic garden fresh vegetables in one fabulous easy recipe. The chickpeas are combined with zucchini, vine-ripened tomatoes, sliced green onions, sweet yellow bell peppers, drizzled with a virgin olive oil and lemon dressing.

4.80 from 10 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Chill 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Salad

Cuisine American

Servings 6 People

Calories 228 kcal

Ingredients

  

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Chickpea Salad Recipe

• 1-15- ounce  can of chickpeas rinsed and drained
• 1 yellow bell pepper chopped
• 2 cups broccoli florets chopped
• 2 cups zucchini diced
• 2 cups Roma tomatoes diced
• 4 spring onions sliced thinly

For the dressing

• ½ cup extra virgin olive oil
• 2 lemons juice of
• 4 cloves garlic minced
• 2 tablespoons parmesan cheese
• 1 teaspoon dried oregano
• 1 pinch sugar optional
• Kosher salt to taste
• black pepper to taste

Instructions

 

• Drain and rinse chickpeas and then add to a large salad bowl.
• Wash all veggies and prepare as listed above in recipe.
• Add chopped yellow bell pepper, chopped broccoli florets, diced zucchini, diced Roma tomatoes, and thinly sliced spring onions to the salad bowl.
• In a small bowl combine with a small whisk, extra virgin olive oil, lemon juice, minced garlic, parmesan cheese, a pinch of sugar (optional), kosher salt, and ground pepper.
• Drizzle the homemade dressing over the Chickpea Salad and toss to combine the ingredients.
• Place in refrigerator for 1 + hours or serve immediately.
• Enjoy!!

Notes

 

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

 

 

Nutrition

Serving: 01Calories: 228kcalCarbohydrates: 14gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 1mgSodium: 47mgPotassium: 532mgFiber: 4gSugar: 5gVitamin A: 1076IUVitamin C: 103mgCalcium: 77mgIron: 1mg

Keyword Chickpea Salad

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If you enjoyed this Chickpea Salad Recipe here are a few other ones you might like

• Classic Italian Pasta Salad is made with organic tri-color rotini, packed with tons of vegetables, cheeses, meats, and coated in a homemade vinaigrette. It’s The perfect recipe to feed a crowd for picnics, potlucks, office parties, and family gatherings.
• Israeli Couscous Salad is one of those salads you can pretty much enjoy year around, combining simple ingredients such as Israeli Couscous, chickpeas, tomatoes, minced garlic, fresh parsley, roasted red peppers, red onion, kosher salt, ground black pepper, and lemony homemade dressing.
• Authentic Insalata Caprese is the perfect  Italian dish. A simple Italian salad combines juicy tomatoes, fresh Mozzarella cheese, tender young leaves of basil, and olive oil.

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