Chickpea Fresh Vegetable Salad (Printable Version)
Bright, zesty salad with chickpeas, crunchy veggies, and flavorful vinaigrette—easy to prepare and enjoy anytime.
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# Ingredients:
→ Base
01 -
30 ounces chickpeas, drained and rinsed (equivalent to 2 15-ounce cans)
→ Dressing
02 -
1/4 cup white balsamic vinegar or white wine vinegar
03 -
1 teaspoon extra virgin olive oil
04 -
1 teaspoon Dijon mustard
05 -
1/4 - 1/2 teaspoon sea salt, to taste
06 -
1/2 - 1 teaspoon fresh ground black pepper, to taste
→ Salad
07 -
1 1/2 cups English cucumbers (about 2 large cucumbers, diced with skin on)
08 -
1 cup red bell pepper (about 1 medium pepper, seeds and ribs removed, diced)
09 -
1/2 cup red onion (about 1/2 small, diced)
10 -
2 tablespoons fresh dill, finely chopped (or 1-2 teaspoons dried dill)
# Steps:
01 -
Rinse both cans of chickpeas and drain thoroughly. Set aside.
02 -
Combine vinegar, olive oil, Dijon mustard, salt, and pepper in a large bowl. Whisk together until fully combined.
03 -
Add the drained and rinsed chickpeas to the dressing and toss to coat evenly. Let the chickpeas sit to absorb the flavors while you prep the veggies.
04 -
Add the diced cucumbers, red bell pepper, red onion, and fresh dill to the dressed chickpeas. Toss to combine thoroughly. Adjust salt and pepper to taste if necessary.
05 -
Cover the salad and chill in the refrigerator or serve immediately.
# Notes:
01 -
Store salad in an airtight container in the refrigerator for up to 4 days. Allowing the salad to sit enhances the flavors.
02 -
You can prepare the salad a day in advance but add fresh dill just before serving for the best flavor.
03 -
Freezing is not recommended as the texture of the vegetables becomes mushy after thawing.