🥗 Vegan Chickpea Salad
Servings: 3–4
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed (or 1 ½ cups cooked)
- 1 small red onion, finely diced
- 1 cucumber, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley or cilantro, chopped
- 2 tbsp olive oil (or tahini for creamier texture)
- Juice of 1 lemon (about 2–3 tbsp)
- 1 tsp Dijon mustard (optional, for tang)
- 1 garlic clove, minced
- Salt & black pepper, to taste
- Pinch of cumin or paprika (optional, for flavor)
Optional Add-ins:
- Avocado cubes
- Kalamata olives
- Vegan feta or tofu crumbles
Instructions:
- In a large bowl, mash half of the chickpeas lightly with a fork (this gives creaminess).
- Add the remaining whole chickpeas, onion, cucumber, bell pepper, tomatoes, and parsley.
- In a small bowl, whisk together olive oil (or tahini), lemon juice, Dijon, garlic, salt, pepper, and spices.
- Pour the dressing over the salad and toss well.
- Chill for 15–20 minutes before serving (optional, but enhances flavor).
🌱 Serving Ideas:
- Spoon into pita bread or wraps.
- Serve over mixed greens for a light meal.
- Enjoy as a side with grilled veggies or roasted potatoes.
