Chickpea Salad
A filling, no-cook salad made from canned chickpeas. Takes 10 minutes and keeps well in the fridge for days. Good as a side or scooped into a tortilla.
Time
10 min
Difficulty
Easy
Serves
3–4
Ingredients 5 items
- 2 cans (15 oz each) garbanzo beans (chickpeas), drained and rinsed
- 1 small onion, finely diced
- 1 bell pepper, diced (any color)
- 2 tablespoons vegetable oil
- 1 tablespoon vinegar or lemon juice
- Optional: Salt and pepper, Garlic powder, Cumin, Diced fresh tomato, Celery, diced, Hot sauce
Equipment
- Mixing bowl
- Can opener
- Knife and cutting board
- Spoon
Allergens: None of the major allergens as written.
Instructions
- Drain and rinse the chickpeas. Pour them into a large bowl.
- Add the diced onion and bell pepper.
- Drizzle with vegetable oil and vinegar. Toss to combine.
- Season with salt, pepper, garlic powder, or cumin if you have them.
- Serve immediately or refrigerate for at least 30 minutes to let the flavors come together.
notes & tips
- Better the next day. The flavors develop as it sits. Make it ahead if you can.
- In a tortilla: Scoop it into a tortilla with some cheese or salsa for a quick wrap.
- Add celery for crunch if you have it.
- Any canned beans work. Black beans, kidney beans, or a mix of whatever you have.
- Keeps 4–5 days in the fridge in a covered container.