Easy Vegan Chickpea Salad with Lemon Dressing
This vibrant chickpea salad (garbanzo bean salad) features crunchy veg, lemon, fresh herbs, and pumpkin seeds for a healthy vegan summer side that's ready in just 10 minutes.
Ingredients
- ½ red onion, finely diced
- 2 garlic cloves, minced
- 3 tablespoons lemon juice
- 2x 14 oz (400 g) tins chickpeas, drained and rinsed
- ½ large cucumber, diced
- 1 red pepper, deseeded and diced
- ½ cup (100 g) pitted black olives, halved
- 1 cup (150 g) cherry tomatoes, halved
- 2 tablespoons pumpkin seeds (optional)
- Small handful fresh parsley, chopped (leaves and stems)
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- To a small bowl, add the chopped onion and garlic. Mix in the lemon juice and season with salt and pepper. The lemon juice helps to mellow the flavour of the onion and garlic before adding to the salad.
- Once the chickpeas have been drained and rinsed, add these to a large bowl along with the diced cucumber, red pepper, olives, cherry tomatoes, pumpkin seeds, and parsley. Mix well.
- To the smaller bowl with the onion and garlic, add the olive oil and stir well. Add this to the larger bowl and mix everything together.
- Adjust the seasoning if necessary, adding any extra salt, pepper, lemon juice, olive oil, or herbs. Mix well, scooping some of the dressing to the top, and serve.🌱 Serving suggestions >📸 See recipe steps >📖 Table of contents >
Notes
Bowl: Using a large bowl makes it easier to mix everything together – you can always transfer the salad to another serving bowl once ready.
Prepare in advance: If making this ahead of time, I'd recommend storing in the fridge for a few hours (but overnight would also be fine). To keep the parsley as fresh as possible, wait until serving before adding this to the salad.
Other fresh ingredients: Feel free to throw in other ingredients such as celery, corn, or avocado.
Gluten-free: This chickpea salad recipe is gluten-free as written.
Storage: Cover and refrigerate for up to 3-4 days, mixing well again each time before serving.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving, based on a total of six servings.
Nutrition
Calories: 254kcalCarbohydrates: 28gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.002gSodium: 285mgPotassium: 443mgFiber: 8gSugar: 7gVitamin A: 1039IUVitamin C: 40mgCalcium: 64mgIron: 3mg
Nutrition Facts
Easy Vegan Chickpea Salad with Lemon Dressing
Amount Per Serving
Calories 254
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 0.002g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 285mg12%
Potassium 443mg13%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 7g8%
Protein 9g18%
Vitamin A 1039IU21%
Vitamin C 40mg48%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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