Chickpea salad is easy to make and comes together quickly. Loaded with chickpeas, crunchy cucumber, tomatoes, onion, fresh herbs, and feta cheese. The tangy red wine vinegar herb dressing has a Mediterranean flavor.
This Garbanzo Beans salad is packed with protein and is hearty enough to serve as a meal on its own or can also be a great side dish for your barbeque. Especially best salad to have during summer, because this barely needs any cooking.
Chickpeas are considered healthy and a excellent source of protein for vegeterians. It is also high on fiber and is nutrient rich. We love chickpeas in different forms like this chickpea curry with potatoes, Instant pot Sweet potato chickpea curry, sausage chickpea stew and all time favourite hummus.
Canned Chickpeas to save time
The reason I told putting this salad is super quick is because you barely need any cooking and very minimal chopping. The best way to save time is to use canned chickpeas. Just rinse and drain the canned chickpeas and it is ready to use.
Make it ahead
If you are meal prepping or making a big batch for the picnic, then here is a trick that works for me. I add the vinaigrette just 10-15 minutes before serving the salad. Veggies tend to lose water when mixed with salt(from the vinaigrette), thus losing their crispiness. By adding the dressing towards the end, you will have fresh crunchy veggies instead of soggy ones. To store leftovers, keep it in airtight container and it stays well for 2-3 days. The veggies will release water and will become soggy.
