Description
This vibrant Rainbow Chickpea Salad is a feast for the eyes and the taste buds! Packed with colorful vegetables like bell peppers, cherry tomatoes, and cucumbers, this salad is not only beautiful but also incredibly nutritious. The addition of protein-rich chickpeas makes it hearty and satisfying. Tossed in a zesty lemon vinaigrette, this salad is perfect for a light lunch, a side dish, or a healthy meal prep option. It’s vegan, gluten-free, and bursting with fresh flavors. Ideal for summer gatherings or a quick weeknight meal.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the chickpeas, bell peppers, cherry tomatoes, cucumber, red onion, parsley, and cilantro.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- If using, sprinkle the crumbled feta cheese on top.
- Serve immediately or refrigerate for up to 2 days.
Notes
- For a more filling meal, add a cup of cooked quinoa or brown rice.
- Customize the salad with your favorite vegetables, like shredded carrots or avocado.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
Keywords: Rainbow Chickpea Salad, colorful salad, healthy chickpea recipe, vegan salad, gluten-free salad, easy chickpea salad