Ingredients
Scale
- 1 can (400 g / 15 oz) chickpeas, drained and rinsed
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, finely chopped
- ½ cup bell pepper, diced
- 2 tbsp fresh parsley or cilantro, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- Optional: ¼ tsp smoked paprika or cumin for extra flavor
Instructions
- In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Add optional smoked paprika or cumin if desired.
- Serve immediately or chill in the fridge for 15–30 minutes to allow flavors to meld.
Notes
- Can be made ahead and stored in an airtight container for up to 2 days.
- Feel free to add avocado or nuts for extra protein and healthy fats.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5 g
- Sodium: 240 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg