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This chickpea salad is a delicious side for any meal. In fact, you can even have it for the main part of the meal because it has everything you need.
I love colorful food, so this salad makes me smile. It has contrasting colors of red and green as well as the neutral chickpeas.
Basically, all salads taste good to me. But this one is especially delicious because of the explosion of flavors.
Another salad I enjoy is this tomato cucumber corn salad with feta. It also has a lot of nutrition.
I also enjoy the variety of texture. The crisp crunch of the cucumber, the juiciness from the tomatoes, and the creamy texture of the chickpeas come together in the most delightful way.
Benefits of Chickpeas
These tasty little morsels are packed with nutrients that will keep your body running at full steam. According to Medical News Today, chickpeas have protein, calcium, fiber, potassium, the B vitamins, selenium, and much more. The antioxidants in chickpeas help to fight cancer and other diseases.
Chickpea Salad Ingredients
The list of ingredients is very short. Of course, you need chickpeas. You also need small tomatoes, cucumber, greens, and Italian dressing.
I typically use cherry tomatoes when I can find them. However, this time, the grape tomatoes were on sale, and I can’t resist a good deal.
For the greens, you can use spinach, kale, lettuce, or whatever you like. I almost always have fresh spinach, so that’s what I used.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
How to Make Chickpea Salad
This salad is ridiculously easy to make, so the payoff is great. You basically just toss all of the ingredients into a bowl, toss, and serve.
It’s that easy, but I’ll show you step-by-step how I do it. First of all, start by draining the chickpeas. Pour them into your mixing bowl
Next, add the halved tomatoes. You can add a few more than the recipe calls for if you like.
Then, add the chopped cucumber. I like small pieces, but it’s up to you how small you want them.
Next, add the chopped greens. I used spinach. However, kale is typically my second choice because it’s also packed with nutrition.
Finally, pour in the salad dressing. You can use any type of Italian dressing you like.
Using a couple of spoons, gently toss the salad until everything is coated with the salad dressing.
For dessert, try this delicious and creamy lemon meringue pie. You’ll feel like you’re floating on a cloud.
- 1 can of chickpeas (also called garbanzo beans), drained
- 1 cup of cherry or grape tomatoes cut in half
- 1/2 cup of chopped cucumber
- 1 cup of chopped greens (spinach, kale, or lettuce)
- 1/2 cup of Italian salad dressing
- In a medium-size mixing bowl, combine the chickpeas, tomatoes, cucumber, and greens.
- Pour the Italian salad dressing over the top and toss the ingredients until they are coated.
- Refrigerate until ready to serve.
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Amount Per Serving Calories 179Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 302mgCarbohydrates 24gFiber 6gSugar 10gProtein 6g