Quick and Easy Chickpea Salad Recipe
A light and refreshing chickpea salad recipe loaded with nutrients, minerals and protein.
Equipment
- 1 large bowl
- 1 small bowl
- chopping board
- measuring spoons
- knife
- pan for roasting chickpeas
Ingredients Needed
- 1 can or 400g chickpeas
- 1 medium-size Japanese cucumber
- 2 cups cherry tomatoes
- 1 medium-size onion (optional)
- 1 tbsp lime juice
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 tbsp olive oil (dressing + 1tbsp for frying)
- 2 tbsp apple cider vinegar
- 1 tsp sugar (optional)
Instructions
- Open a can of chickpeas you can keep and transfer the liquid to make some mayo. Wash and dry the chickpeas. Remove any loose skin.
- Heat pan with oil, stir fry chickpeas adding a little salt and pepper to taste ( according to your preference) for about 3-5 minutes.
- Once done, transfer in a bowl and let it cool.
- Prepare cherry tomatoes, wash and set aside. * I like removing the tiny seeds in it so I cut them in half.
- Wash and peel cucumber cut into small pieces and you can remove the seeds then set aside.
- Peel onion and chop and set aside.
- In a small bowl, create the dressing. Combine olive oil, apple cider vinegar, salt, sugar, lime, and pepper. Mix well. Adjust taste.
- In a large bowl mix all vegetables and pour the dressing. Mix well.
- Add chickpeas on top and mix again.
- Keep in the fridge for 1-2 hrs before serving.
- Serve and enjoy.
Video
Notes
- For the salad, red onion is preferred but you can also use white or yellow onion.
- Since chickpeas in the can are already cooked you can use it right away and skip the frying part.
- Removing the skin of the cucumber is optional. I like leaving mine with some skin. Just wash thoroughly.
- You can also use lemon instead of lime.
- For leftovers, transfer to an airtight container and place in the fridge. Do note that it may create moisture from the chopped veggies. It is best to consume after making or pour only a portion of the dressing to keep veggies fresher.
