Chickpea Salad Healthy Recipe
This Easy Chickpea Salad With Lemon, Tomato & Herbs is a refreshing Mediterranean chickpea salad made with garbanzo beans, fresh veggies, and zesty lemon dressing. It's a healthy, vegan, gluten-free, and high-protein salad recipe perfect for summer meals and weekly meal prep.Chickpea Salad doesn’t just fill your bowl — it fills your day with freshness, flavor, and effortless nourishment. This Garbanzo Bean Salad is proof that simple ingredients can create extraordinary meals. Light, zesty, and beautifully balanced, it’s a dish you’ll reach for again and again. Whether you enjoy it as a quick lunch, a picnic favorite, or a crowd-pleasing side, this salad is as versatile as it is delicious.Save it, share it, and make it your new go-to healthy recipe! 🥗✨
Servings: 2
Calories: 420kcal
Ingredients
- 1 ½ cups Chickpeas, cooked
- 1 medium Onion, chopped
- 2 Garlic cloves, minced
- 1 medium Tomato, chopped
- 1 tbsp Coriander leaves, chopped
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Chilli flakes
- 1½ tsp Olive oil
- ¼ tsp Vinegar
- ½ tsp Lime juice
Instructions
- For summer garbanzo salad with lemon dressing, soak dried chickpeas overnight and cook them till tender or you can use canned chickpeas, rinsed and drained.
- Cut up onion, tomato and coriander; mince garlic finely.
- Take a bowl and toss in the chickpeas, chopped onion, freshly-cut tomato, minced garlic, chilli flakes and coriander leaves.
- Add a dash of vinegar, olive oil, lemon juice
- Season chickpea vegetable salad with salt and black pepper; toss gently to blend all ingredients well.
- Serve freshly made Tomato Chickpea Salad as a side dish with Grilled chicken or grilled fish.
Notes
* For more chickpea salad ideas: You can add some chopped cucumber, Kalamata olives, parsley, basil, fresh mint, Dijon mustard, honey, crumbled cheese, chopped mango, grapes, walnuts, bell peppers, quinoa, etc. * You can store leftovers for 3-4 days in the refrigerator. Before serving, squeeze some lemon juice to freshen up leftovers.