Clean Chickpea Salad Recipe

As the seasons transition and summer’s warmth begins to wane, our taste buds crave lighter, brighter flavors that evoke the carefree days of sunshine and laughter. And what better way to savor those memories than with a refreshing, nutritious, and downright delicious chickpea salad recipe that’s as easy to make as it is to devour?

This ain’t your average hummus-filled, mayo-drenched chickpea salad, friends – we’re talkin’ a vibrant, plant-based masterpiece that’s bursting with Mediterranean flair and infused with the subtle sweetness of roasted garlic and the tang of freshly squeezed lemon juice. Buckle up, folks, because this recipe is about to become your new go-to side dish, potluck star, or even a satisfying lunch all on its own.

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Cedar's Foods, Taboule Salad, 14 Ounce

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Ingredients​​

• 1 can of chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

​​How to Make Chickpea Salad

In a large mixing bowl, combine the chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and parsley. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine all the ingredients. Taste and adjust seasoning if necessary. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

How to Serve ​​Chickpea Salad​​

Chickpea salad is best served as a light lunch or dinner option. It pairs well with pita bread or toasted baguette slices. This dish can also be enjoyed alongside grilled meats for a heartier meal, or served as part of a Mediterranean-themed spread along with hummus, tzatziki, and assorted olives.