Easy Vegan Chickpea Salad with Lemon Dressing
A refreshing and nutritious chickpea salad with a tangy lemon dressing, perfect for any occasion.
Ingredients
Fresh Produce
- ½ whole red onion, finely diced
- 2 cloves garlic, minced
- ½ large cucumber, diced
- 1 whole red pepper, deseeded and diced
- 1 cup cherry tomatoes, halved
- A small handful fresh parsley, chopped leaves and stems
Canned Goods
- 2 x 14 oz tins chickpeas, drained and rinsed (400 g)
- ½ cup pitted black olives, halved
Dressing
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
Optional Ingredients
- 2 tablespoons pumpkin seeds (optional)
Instructions
Preparation
- In a small bowl, combine the chopped onion and minced garlic. Add the lemon juice and season with salt and pepper.
- In a large bowl, combine the drained chickpeas, diced cucumber, red pepper, halved olives, and cherry tomatoes. Mix everything well.
Mixing
- Pour the onion and garlic mixture into the larger bowl. Add the olive oil and stir everything together until well combined.
- Taste the salad and adjust the seasoning as needed, adding more salt, pepper, lemon juice, or olive oil.
- Give it one final mix to ensure the dressing coats everything evenly before serving!
Notes
Best enjoyed fresh but can be stored in an airtight container for up to 3 days. Serve alongside grilled vegetables, wraps, or grains like quinoa. Fresh ingredients elevate the taste.