Who said you need a stove to make a protein-packed, fiber-rich, incredibly tasty meal? The Western way of thought is that you need to cook food if you want to fill up. This couldn’t be further from the truth, and this chickpea salad is proof of that.
Chickpeas are some of the best pantry staples for vegans and vegetarians. They contain a lot of protein, fiber, manganese, and folate, and they are incredibly versatile. They pair beautifully with the refreshing ingredients in this salad. Make sure that you get fresh mint and parsley because those two herbs bring this salad home.
- Prep Time:20m
- Total Time:20m
- Serves: 4 servings
- Category: Entrees, Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Dressing
- 2 tbsp. lemon juice
- 2 tbsp. extra virgin olive oil
- 1 tsp. paprika
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
For the Salad
- 2 (15 oz.) cans of low sodium chickpeas
- 2 large tomatoes, diced
- 4 Persian cucumbers, diced
- 1 yellow bell pepper, diced
- 1/2 medium red onion, diced
- 1/2 c fresh parsley, chopped
- 1/2 c fresh mint, chopped
Instructions
For the Dressing
- Add all of the ingredients to a small bowl and whisk to combine.
- Set aside while you prepare the salad.
For the Salad
- Drain the chickpeas and transfer them to a strainer. Give them a quick rinse under cold running water.
- Add the chickpeas to a large salad bowl and pour the dressing over them. Let them marinate for 15 minutes.
- While the chickpeas are marinating, prepare the rest of the salad items.
- Once 15 minutes has elapsed, add the tomatoes, cucumbers, bell pepper, onion, parsley, and mint to the bowl with the chickpeas. Toss well to ensure that all the ingredients are coated.
- Serve immediately and enjoy.
