What goes in a chickpea salad?

Chickpea salads can include cucumber, peppers, onion, herbs, cheese, and dressing. This version combines roasted chickpeas with cucumber, roasted red peppers, pickled onion, parsley, and balsamic vinaigrette.

Is chickpea salad good to eat?

Yes. Chickpea salad makes a fresh, filling option for lunch or a side dish. Also, this recipe gives you vegetables, chickpeas, and 4 g fiber per serving.

Which of these is chickpea salad also known as?

People sometimes describe similar chickpea salads as garbanzo bean salads because chickpeas and garbanzo beans refer to the same ingredient.

Are roasted chickpeas good in a salad?

Absolutely. Roasted chickpeas add a nutty flavor and firmer texture. In this salad, they contrast especially well with juicy peppers and crisp cucumber.

Roasted Red Pepper and Chickpea Salad : Easy Happy Lunch

Description

This Roasted Red Pepper and Chickpea Salad combines crisp cucumber, crunchy roasted chickpeas, smoky roasted red peppers, tangy pickled onion, fresh parsley, and balsamic vinaigrette. Serve it as a light lunch, side dish, or wrap filling.

Ingredients

Scale

1 English cucumber, diced, about 3 cups

1 1/2 cups roasted chickpeas

3 roasted red peppers, thinly sliced

1/4 cup roughly chopped fresh parsley

1/4 cup roughly chopped pickled red onion

3 tablespoons balsamic vinaigrette

Optional: crumbled goat cheese or feta cheese

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Instructions

1. Combine the diced cucumber, roasted chickpeas, sliced roasted red peppers, parsley, and pickled red onion in a large bowl.

2. Pour the balsamic vinaigrette over the salad.

3. Toss until all ingredients mix evenly and the vinaigrette coats everything.

4. Finish with crumbled goat cheese or feta cheese, if desired.

5. Serve immediately or refrigerate until ready to enjoy.

Notes

Jarred roasted red peppers work well and save time, but you can also use freshly roasted red peppers.

Fresh red onion can replace pickled red onion, although pickled onion adds a sweeter, tangier flavor.

You can swap parsley for another fresh herb.

Lemon vinaigrette can replace balsamic vinaigrette.

Goat cheese and feta cheese are optional.

For homemade roasted chickpeas, season them with smoked paprika, garlic powder, and onion powder.

Prepare the roasted chickpeas and pickled onions ahead of time for quicker assembly.

Store the prepared salad in an airtight container in the refrigerator for 4 to 5 days.

Serve the salad on its own, as a side dish, or inside a wrap.

For a heartier wrap, add spinach and shredded chicken.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Lunch Recipes
Method: Tossing
Cuisine: Mediterranean Inspired

Nutrition

Serving Size: 1 serving
Calories: 109
Sugar: 3 g
Sodium: 326 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg