healthy chickpea salad

A simple Chickpea Salad with feta, cucumber and bell peppers. Fast, healthy and filled with bright Mediterranean flavors, it&#039;s a perfect lunches or side!

Mediterranean Chickpea Salad

red onion (about 1/2 small)

reduced-sodium chickpeas ((15-ounce cans), rinsed and drained)

flat-leaf parsley (about 1 bunch)

red bell pepper (chopped)

orange bell pepper

green bell pepper (chopped)

cucumber (chopped (about 2 cups))

feta (about 4 ounces)

olive oil

red wine vinegar

garlic (minced)

oregano

salt

black pepper

Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).

Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.

In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

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Recipe for healthy Mediterranean Chickpea Salad with feta, cucumber, and bell peppers. Quick, easy, and delicious! Serve for a simple side or light main.

Creamy, easy, and flavorful vegan chicken salad is made with healthy, whole-food ingredients. It&#39;s endlessly versatile and perfect for meal prep, snacks, and quick lunches. Gluten-free and oil-free.

Vegan Chicken Salad

(20 oz.) can green/young jackfruit in brine

yeast

poultry seasoning

(about ¾ cup)

red onion, diced (about ⅔ cup)

chickpeas,

Oil-Free Vegan Aquafaba Mayo (Or ½ to ⅔ cup vegan mayo of choice.)

dill,

lemon juice

salt,

Prep

Drain the jackfruit and rinse under running water. Place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much liquid as possible.

Saute

Preheat a medium/large saute over medium heat. Saute the jackfruit for about 5 minutes, stirring occasionally. Add the nutritional yeast, poultry seasoning, and a generous pinch of salt to the pan and stir. Cook for another 1 to 2 minutes or until fragrant. Transfer jackfruit to a plate to cool.

Process

In the bowl of a food processor combine the cooled jackfruit, chickpeas, ½ cup mayo, ⅛ teaspoon dill, and 1 tablespoon lemon juice. Pulse 6 or 7 times. Scrape down the sides of the bowl, and add more mayonnaise, if desired (I usually use the entire batch of Aquafaba Mayo to make it extra creamy). Pulse to combine. Taste again and add more dill, lemon, and/or salt.

Season

Add the red onion and celery to the food processor, and pulse to incorporate. Transfer the vegan chicken salad to a lidded storage container, and refrigerate until ready to serve.

Healthy chickpea salad made with fresh dill, celery, shallot and lemon zest, plus a recipe for low-calorie, oil-free vegan mayo!&nbsp;

Chickpea Salad With Dill

silken tofu

mustard powder

apple cider vinegar

chickpeas

celery (4

shallot

oil-free tofu mayo

dill

lemon zest (from about half a lemon)

sea salt

Place a clean, lint-free towel on a plate or cutting board. Cut the tofu into 3 or 4 pieces and carefully place on the towel. Let sit for 10 minutes or so, while you gather the other ingredients. **The idea is to reduce the amount of moisture in the tofu as much as possible because we're not adding any thickeners, gums or fats.** &nbsp;

Transfer the tofu to a blender with the dry mustard, lemon juice, vinegar and salt. Blend until smooth. Taste for salt, adding a pinch more if desired. Transfer the mayo to a bowl or glass container, cover, and refrigerate. Use within 3 to 4 days.

To make the mayo:

Place the chickpeas in a bowl and gently mash with a fork. Add the celery, shallot, mayo, dill, and lemon zest, and stir to combine. Sprinkle with salt and pepper. Taste and adjust seasoning as desired.

To make the chickpea salad:

I love this and make it all of the time! Very easy, delicious, and I love dill, so it’s perfect.
Thank you!

A fresh and vibrant Mediterranean Chickpea Salad that comes together in just 10 minutes. This nutrient-packed salad features a medley of chickpeas, crisp vegetables, olives, and feta cheese, all tossed in a zesty homemade dressing. Perfect for a quick lunch or a light dinner, it’s easy to make ahead and enjoy cold or at room temperature.

Mediterranean Chickpea Salad Recipe

cucumber

cherry tomatoes

red bell pepper

kalamata olives

red onion

feta cheese

parsley

extra virgin olive oil

Dijon mustard

garlic powder

Prepare the Salad

In a large bowl, combine the drained and rinsed chickpeas with the chopped cucumber, sliced cherry tomatoes, chopped red bell pepper, sliced kalamata olives, chopped red onion, crumbled feta cheese, and chopped fresh parsley.

Make the Dressing

Add the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, kosher salt, and ground black pepper into a mason jar. Secure the lid and shake vigorously until the dressing is fully emulsified and combined.

Toss the Salad

Pour the freshly made dressing over the salad ingredients in the large bowl. Toss everything together gently but thoroughly so all the salad components are evenly coated with the dressing.

Serve

Serve the salad cold or at room temperature immediately. Alternatively, refrigerate for up to 3 days to let the flavors meld before serving.

This Chickpea Salad with Spinach is a fresh, healthy, and flavorful salad made with protein-rich chickpeas, fresh spinach, and colorful vegetables.

Chickpea (Garbanzo Bean) Salad with Spinach

onion (diced)

baby spinach

garbanzo beans,

black beans (BPA free, rinsed and drained)

cumin

½ fresh squeezed lemon

curry

vegetable broth

Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes.

Stir in the spinach, garbanzo beans, black beans, cumin, curry and salt.

Continue to stir for a few minutes.  Add broth and lemon juice and stir.

Allow to cook until thoroughly heated.  Serve immediately.  Store in air tight container for 3-5 days.

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Top 5 healthy chickpea salad recipes from across the web

The most viewed healthy chickpea salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Chickpea Salad

Vegan Chicken Salad

Chickpea Salad With Dill

Mediterranean Chickpea Salad Recipe

Chickpea (Garbanzo Bean) Salad with...

The most viewed healthy chickpea salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine