Description
This Chickpea Salad recipe is fresh, fast, and packed with flavor — the ultimate no-fuss side dish! Bursting with crisp veggies and tossed in a simple tangy vinaigrette, it’s an easy salad that comes together in minutes and is perfect for picnics, meal prep, or a quick side for dinner.
Ingredients
2 (15 oz) cans chickpeas (garbanzo beans), rinsed and drained
1 cucumber (English or Persian work best, peeled if skin is thick)
1 red bell pepper, diced (yellow or orange peppers work too)
1 small red onion, finely chopped
Fresh dill, chopped (dried dill works, but fresh tastes brighter)
For the dressing:
3 tbsp white balsamic vinegar (or substitute white wine vinegar, red wine vinegar, or lemon juice)
3 tbsp extra virgin olive oil
1 tsp Dijon mustard (yellow mustard can be used, though milder)
Salt and freshly ground black pepper, to taste
Instructions
Prepare chickpeas: Rinse and drain the chickpeas well.
Mix the dressing: In a large bowl, whisk together vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified.
Marinate chickpeas: Add the chickpeas to the dressing and toss well. Let them soak for about 5 minutes to absorb flavor.
Chop veggies: Dice cucumber, bell pepper, and red onion into bite-sized pieces.
Combine: Add the chopped veggies and fresh dill to the chickpeas and gently toss until everything is evenly coated.
Serve immediately or chill in the fridge to let the flavors meld — this salad tastes even better the next day!
Notes
Let the chickpeas marinate in the dressing for a few minutes before adding the veggies—this helps them soak up more flavor.
Dice vegetables evenly for the best texture and bite-sized pieces.
After chilling, taste and adjust seasoning as flavors mellow in the fridge.
If using dried dill, start with 1 teaspoon and add more to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook, Mixing
- Cuisine: Mediterranean / Vegetarian