Chickpea Vegetable Salad

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This chickpea vegetable salad is extremely delicious and super easy to make. Chickpeas, fresh veggies and red wine dressing.

This chickpea vegetable salad is not only beautiful but it is extremely delicious and easy to make. Chickpeas, fresh vegetables and a homemade red wine vinaigrette dressing is all it takes.

Tired of the same ole lettuce salad? Then switch it up with this scrumptious super easy chickpea vegetable salad recipe.

What makes this chickpea vegetable salad so delicious?

The variety of colors, the crunch of the chickpeas and the fresh vegetables is what gives this salad it’s ump.

Chickpeas aka garbanzo beans are an excellent vegan and gluten-free source of protein and fiber.

Canned chickpeas or garbanzo beans are readily available and we absolutely use them in our kitchen and in this recipe. If you prefer you can use dried chickpeas but be sure to follow the package directions on how to re-hydrate them prior to adding to this salad.

Fresh vegetables are a must with this recipe to achieve the beautiful colors and crunchiness.

Chickpea Vegetable Salad Recipe

Salad Ingredients:

• 1 15.5 ounce can chickpeas drained and rinsed
• Avocado
• Lemon
• Medium red onion sliced or chopped
• Cucumber diced
• Green bell pepper diced
• 2 cups grape tomatoes sliced in halves
• 1/2 bunch fresh parsley chopped

Lemon juice is a must to help keep the avocado from turning brown. Since no one likes seeing brown avocados in a salad let alone eat them, lemon juice can not and should not be skipped.

I like using a fresh squeezed lemon but you can also use bottled lemon juice if that is easier for you. Either way, do not skip the lemon juice or your salad will not look appetizing.

Then we top off the chickpea vegetable salad with an easy homemade red wine vinaigrette dressing using this for our base.

Dressing Ingredients:

• 1/4 cup olive oil
• 2 Tablespoons red wine vinegar (this is the base)
• 1/2 teaspoon cumin
• salt & pepper to taste

Salad Directions:

Cut avocado in half. Carefully remove seed and cut each side of the avocado meat while still in the skin into bite-sized cubes. Gently remove meat from skin into a large bowl.

Cut lemon in half, remove seeds and squeeze juice over top of avocado. Gently stir to combine making sure all avocado has been coated in lemon juice.

Add chickpeas and vegetables and toss to combine. 

Dressing Directions:

Combine all dressing ingredients and pour over chickpeas and vegetables. Gently toss to combine.  

Refrigerate at least one hour prior to serving.

Your final product should look like this!

ENJOY!

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Chickpea Vegetable Salad with Red Wine Vinaigrette Dressing

This chickpea vegetable salad is not only beautiful but it is extremely delicious and easy to make. Chickpeas, fresh vegetables and a homemade red wine dressing is all it takes.

Course Salad

Cuisine American

Keyword avocado, chickpea, red wine dressing, vegan, vegetable, vegetarian

Prep Time 30 minutes

Total Time 30 minutes

Servings 6 people

Author jettskitchen.com

Ingredients

Salad

• 1 15.5 ounce can chickpeas drained and rinsed
• 1 avocado diced
• 1 lemon
• 1 medium red onion sliced or chopped
• 1 cucumber diced
• 1 green bell pepper diced
• 2 cups grape tomatoes sliced in halves
• 1/2 bunch fresh parsley chopped

Dressing

• 1/4 cup olive oil
• 2 Tablespoons red wine vinegar
• 1/2 teaspoon cumin
• salt & pepper to taste

Instructions

Salad

1. Cut avocado in half. Carefully remove seed and cut each side of the avocado meat while still in the skin into bite-sized cubes. Gently remove meat from skin into a large bowl. Cut lemon in half, remove seeds and squeeze juice over top of avocado. Gently stir to combine making sure all avocado has been coated in lemon juice.

2. Add chickpeas and vegetables and toss to combine. 

Dressing

1. Combine all dressing ingredients and pour over chickpeas and vegetables. Gently toss to combine.  

2. Refrigerate at least one hour prior to serving.

3. Enjoy!

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