Chickpea Salad With Veggies (Printer-Friendly)
Flavorful chickpea salad tossed with fresh veggies and light vinaigrette—ideal for quick meals or sides.
# List of Ingredients:
→ Salad Base
01 -
2 cans (15 oz each) chickpeas, rinsed and drained
02 -
2 cups diced cucumber, peeled if desired
03 -
1 medium red bell pepper, diced
04 -
1/2 cup diced red onion
05 -
2 tablespoons chopped fresh dill
→ Dressing
06 -
2 tablespoons white balsamic vinegar
07 -
1 teaspoon Dijon mustard
08 -
2 tablespoons extra virgin olive oil
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon ground black pepper
# Preparation Steps:
01 -
Rinse and drain the chickpeas thoroughly. Set aside.
02 -
In a large mixing bowl, whisk together the white balsamic vinegar, Dijon mustard, olive oil, salt, and pepper until well emulsified.
03 -
Add the chickpeas to the dressing and let them marinate while preparing the vegetables.
04 -
Dice the cucumber, red bell pepper, and red onion into small, uniform pieces.
05 -
Add the chopped vegetables and fresh dill to the bowl with the chickpeas. Toss everything together until evenly coated.
06 -
Serve immediately or refrigerate for later. Flavor improves after chilling.
# Additional Suggestions:
01 -
Marinating the chickpeas in the dressing before adding vegetables enhances their flavor.
02 -
Use fresh dill for a brighter, more vibrant taste. Add just before serving if prepping ahead.