Chickpea Salad With Lemon Garlic Vinaigrette
Tomatoes, cucumbers, and red peppers give this salad a fresh, crisp bite.
June 1, 2024
This Middle Eastern-inspired salad is filled with rich flavors, and the lemony vinaigrette makes it absolutely heavenly.
What you need:
For the lemony vinaigrette:
¼ cup fresh lemon juice
Zest of 1 lemon
2 tablespoons olive oil
1 garlic clove, minced
For the chickpea salad:
2 red bell peppers, cut into wide strips
3 (15-ounce) cans chickpeas, drained and rinsed
24 cherry tomatoes, halved
½ cup pitted black olives
½ cup pitted green olives
1 cucumber, peeled, deseeded, and diced
1 green bell pepper, chopped
2 tablespoons chopped fresh parsley
¼ cup finely diced red onion
What you do:
- Preheat broiler. In a bowl, combine lemon juice, lemon zest, olive oil, and garlic. Set aside.
- Place red bell peppers on a baking sheet and broil until skin bubbles and starts to turn black. Remove peppers from broiler and place in a covered bowl for 5 minutes. Remove outer skin, and chop peppers.
- In a large bowl, combine chickpeas, tomatoes, olives, cucumber, green bell pepper, parsley, onion, and roasted red bell peppers. Toss with lemon vinaigrette.
For more plant-based recipes like this, read:
JUMP TO ... Latest News | Recipes | Guides | Health | Shop
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
