5 Easy Chickpea Salad Recipes

1. Basic Chickpea Salad

Makes: 2 servings

Prep Time: 10 minutes

Ingredients

1 (16oz) can chickpeas, drained and rinsed (or 2 cups cooked chickpeas)

1 cup english cucumber, quartered

1 cup cherry tomatoes, halved

1 carrot, peeled and shredded

1/4 cup feta or goat cheese

2-3 tablespoons olive oil

1-2 tablespoons lemon juice, freshly squeezed

salt and pepper to taste

Directions

Place all ingredients in a large bowl, drizzle olive oil and lemon juice over mixture to coat. option to top with fresh cilantro or basil for garnish.

Recipe note – option to add 1 beet, peeled and shredded for a pop of colour and flavour.

2. Cilantro Lime Chickpea Salad

Makes: 2 servings

Prep Time: 10 minutes

Ingredients

1 (16oz) can chickpeas, drained and rinsed

1 zucchini, sprialized into noodles

10 cherry tomatoes, halved

1/2 cup english cucumber, quartered

1/2 yellow bell pepper, diced

1/4 cup red onion, diced (or 2 green onions sliced)

1/2 avocado, diced

salt and pepper to taste

Directions

1. Place chickpeas, zucchini noodles, tomatoes, cucumber, yellow peppers, onion and avocado in a large bowl.

2. Make cilantro lime dressing, and drizzle over top of salad. Garnish with more fresh cilantro, and salt and pepper to taste. Store any leftovers in fridge.

Cilantro Lime Vinaigrette Dressing

Ingredients

¼ cup olive oil

½- 1 cup cilantro

¼ cup water (or more oil)

2 tablespoons lime juice, freshly squeezed (you can also sub for lime juice)

½ tablespoon maple syrup

1 green onion, diced

1-2 cloves garlic, minced

salt and pepper to taste

Directions

1. Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days
2. Drain and rinse chickpeas and place in a large salad bowl or container.
3.  Add in remaining ingredients quartered cucumber, finely chopped arugula and basil, olive oil, balsamic, minced garlic, salt and pepper.
4. Mix well and let sit for at least 10-15 minutes before serving.
   

   3. Dill Chickpea Salad

   Makes: 2 servings

   Prep Time: 10 minutes

   Ingredients

   1 (16 oz) can chickpeas, drained and rinsed

   1 large tomato, diced

   1/2 cup cucumber, quartered

   1/2 yellow pepper, diced

   1/2 cup cooked quinoa

   1 cup mixed arugula or mixed greens (whole or chopped)

   2 cloves garlic, finely minced

   1 green onion, finely chopped

   salt and pepper to taste

   option to add feta cheese on top

   Directions

   1. Drain and rinse chickpeas and add them to a large salad bowl or container.

   2. Add in diced tomato, cucumber, yellow pepper, cooked quinoa (cook according to package directions), arugula, garlic, onion, salt and pepper.

   3. Make creamy dill dressing below in food processor or mini blender. Pour desired amount over salad and store any leftovers in a glass jar in fridge.

   4. Toss salad and enjoy as a main or side summer salad.

   Creamy Dill Dressing

    Ingredients

   ¼ cup olive oil

   ¼ cup fresh dill (or more)

   ¼ cup walnuts

   2-3 tablespoons water (or more oil)

   2 tablespoons lemon juice

   1 tablespoon nutritional yeast

   1 green onion, chopped

   1-2 cloves garlic, minced

   ½ teaspoon onion powder

   ½ teaspoon lemon dill spice (or salt)

    Directions

   1.     Place all ingredients in mini food processor, ninja or blender and mix until well combined. Store in small in glass jar in fridge for 7-10 days.

   Place all ingredients in a large bowl, drizzle olive oil and lemon juice over mixture to coat. option to top with fresh cilantro or basil for garnish.

   4. Bruschetta Chickpea Salad

   Makes: 2-3 servings

   Prep Time: 10 minutes

   Ingredients

   2 large tomatoes, diced

   1 (16oz) can chickpeas, drained and rinsed

   1/2 cup cucumber, quartered

   ½ cup chopped arugula

   ¼ cup basil

   4 tablespoons olive oil

   1 tablespoon balsamic vinegar

   1 clove garlic, minced

   ½ teaspoon salt

   ½ teaspoon pepper

   option to add in 2-3 tablespoons crumbled feta cheese, sliced green onion or mixed greens

   Directions

   1. Drain and rinse chickpeas and place in a large salad bowl or container.

   2. Dice tomatoes, removing extra seeds and place in bowl with chickpeas.

   3. Add in remaining ingredients quartered cucumber, finely chopped arugula and basil, olive oil, balsamic, minced garlic, salt and pepper.

   4. Mix well and let sit for at least 10-15 minutes before serving.

      5. Creamy Chickpea Salad

      Makes: 2-3 servings

      Prep Time: 10 minutes

      Ingredients

      2 can of chickpeas, drained and rinse (pat dry with clean towel)

      2 stalks celery, finely chopped

      2 green onions, thinly sliced

      ¼ cup red bell pepper, diced

      1/4 cup yellow bell pepper, diced

      2 to 3 tablespoons vegan mayo

      2 cloves garlic, minced

      1 teaspoon dijon mustard

      1 tablespoon fresh lemon juice

      dash of salt to taste

      freshly ground black pepper

      • if you like spice add 1 tablespoon hot sauce in place of lemon juice for a little kick.

      Directions

      1.     In a large bowl, add chickpeas and ensure they are dry.

      2.     Stir in celery, green onions, bell peppers, mayo, mustard and garlic until combined.

      3.     Stir in mustard and season with lemon juice, salt and pepper (adjusting quantities to taste).

      4.     Serve as side salad, or main in sandwich, wraps, or lettuce wraps.