Print Options:

Vegan Chickpea Salad

Yields1 Serving

For the Salad:
 1 can (15 oz) chickpeas (drained and rinsed)
 1 cup cherry tomatoes (halved)
 1 cucumber (diced)
 1 red bell pepper (diced)
 ¼ red onion (thinly sliced)
 1 avocado (diced)
 ¼ cup fresh parsley (chopped)
 ¼ cup fresh mint (chopped)
For the Dressing
 ¼ cup olive oil
 2 tbsp fresh lemon juice
 1 tbsp red wine vinegar
 1 tsp Dijon mustard
 1 clove garlic (minced)
 salt and pepper to taste
Salad:
1

In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, avocado, parsley, and mint.

Dressing:
2

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

3

Pour the dressing over the salad and toss gently to coat.

Serving:
4

Serve the salad chilled or at room temperature. Enjoy a refreshing, protein-packed vegan meal!

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories280
% Daily Value *
Total Fat 15g20%

Saturated Fat 2g10%
Sodium 300mg14%
Total Carbohydrate 30g11%

Dietary Fiber 8g29%
Total Sugars 5g
Protein 8g
Vitamin A 20mcg3%
Vitamin C 40mg45%
Calcium 6mg1%
Iron 15mg84%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.