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Rachel White

chickpea vegan salad recipe

A fresh chickpea vegan salad recipe that delivers hearty texture and bright flavor with minimal effort. This easy dish combines simple ingredients into a nutritious and satisfying meal perfect for quick preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • cups chickpeas cooked or canned
  • cup cherry tomatoes halved
  • cup cucumber chopped
  • cup red onion sliced
Dressing
  • tbsp olive oil
  • tbsp lemon juice
  • tsp salt
  • tsp black pepper
Optional Additions
  • tbsp parsley chopped
  • cup avocado diced

Equipment

  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon
  • Salad Tongs

Method
 

  1. Combine chickpeas, tomatoes, cucumber, and onion in a mixing bowl.
  2. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
  3. Pour dressing over salad and toss gently to combine evenly.
  4. Add optional avocado or herbs for extra flavor and texture.
  5. Adjust seasoning and serve immediately for best freshness.

Notes

Keep vegetables crisp for best texture. Avoid overmixing to maintain structure. Do not freeze assembled salad. Customize with grains or herbs for variation. Store leftovers refrigerated up to two days and refresh with lemon before serving.