Mediterranean Chickpea Salad

A fresh, protein-rich chickpea salad with red bell pepper, herbs, and zesty lemon dressing. Perfect for meal prep or quick healthy lunches.

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Prep Time 15

Cook Time 0

Total Time 15

Servings: 4

Course: Vegetarian & Vegan Salads

Cuisine: Mediterranean

Calories: 298

2 cans (15 ounces each) chickpeas rinsed and drained, or 3 cups cooked chickpeas
1 medium red bell pepper chopped
1 1/2 cups fresh flat-leaf parsley chopped (about 1 bunch)
1/2 cup red onion chopped (about 1/2 small)
1/2 cup celery chopped (about 2 ribs)
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice from 1 to 1 1/2 lemons, or more if needed
2 cloves garlic pressed or minced
1/2 teaspoon fine salt
to taste freshly ground black pepper

In a medium bowl, combine the chickpeas, red bell pepper, parsley, red onion, and celery.
Add the olive oil, lemon juice, garlic, salt, and pepper.
Toss until all ingredients are well combined.
Taste and adjust seasonings by adding more lemon juice, salt, or pepper if needed.
Serve immediately or chill until ready to serve. Leftovers keep well in the refrigerator for up to 4 days.

For best flavor, allow the salad to rest for at least 30 minutes before serving to let the flavors meld.
Add cucumber, tomatoes, or feta cheese (if not vegan) for delicious variations.
This salad works beautifully as a filling for pita pockets or as a topping for mixed greens.
For meal prep, store in airtight containers for quick lunches throughout the week.