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Vegan Chickpea Salad

A refreshing and healthy vegan chickpea salad, perfect for a light lunch or side dish. Packed with protein and fresh vegetables, this salad is both delicious and nutritious.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad
  • 3 cups chickpeas two 15.5 oz cans drained and rinsed
  • 2 cups cucumbers diced
  • 1 cup cherry tomatoes cut in half
  • 0.5 cup garlic vinaigrette dressing
  • 0.125 teaspoon salt
Dressing
  • 0.5 cup water
  • 0.25 cup vinegar
  • 2 tablespoon sugar or maple syrup
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1.5 teaspoon oregano or Italian seasoning
  • 2 cloves garlic peeled and crushed slightly
  • 0.33 cup oil light olive oil or canola work well

Method
 

  1. Drain and rinse chickpeas (keep aquafaba for other recipes).
  2. Cut the cucumber into small cubes and cut cherry tomatoes in half.
  3. Put chickpeas, cucumber, and tomatoes into a mixing bowl, drizzle with dressing, sprinkle with salt, and mix.
  4. Refrigerate until ready to eat.  Keeps well for up to 3 days.

Notes

For a spicier kick, add a pinch of red pepper flakes to the salad.