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Aug 17, 2020
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Vegan Chickpea Salad

Via

This vegan chickpea salad with kidney beans, tomatoes, and cucumber is one of my favorite salads! It’s the perfect addition to BBQs and potlucks, it’s super healthy, and very easy to make. 10 minutes is all it takes!  I absolutely love chickpeas! They’re super versatile, healthy, and just sooo good! This Mediterranean salad is the…
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The post Vegan Chickpea Salad appeared first on Vegan Heaven.,

This vegan chickpea salad with kidney beans, tomatoes, and cucumber is one of my favorite salads! It’s the perfect addition to BBQs and potlucks, it’s super healthy, and very easy to make. 10 minutes is all it takes! 

Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background

I absolutely love chickpeas! They’re super versatile, healthy, and just sooo good! This Mediterranean salad is the perfect proof.

It’s fresh and healthy and just perfect for summer days. We’ve been making this recipe for years and now it’s finally time to share it on the blog. 

It also makes a great and healthy lunch! And it takes just minutes to prepare. 

Why This Recipe Works

The chickpeas and the kidney beans provide this salad with lots of healthy protein, which makes it perfect for lunch. 

The cucumber and the tomatoes add freshness and some nice crunch. The fresh parsley adds flavor and vitamins. Besides, it’s a great source of iron. 

The dressing couldn’t be much easier. You need only four ingredients: Olive oil, fresh lemon juice, salt, and pepper. It’s simple, yet packed with flavor. 

It’s the perfect recipe for hot summer days! Fresh, easy, healthy, and just sooo delicious! 

What Goes Into This Recipe: 

ingredients for this recipe on a marble countertop with labels

  • Chickpeas and Kidney Beans – I usually use canned. 
  • Onion – Use a Spanish onion. It has a very mild flavor, so it’s perfect for salads. 
  • Lemon – I recommend using fresh lemon juice. 
  • Olive Oil – Make sure to use extra virgin olive olive. It really makes a difference.

How to Make This Recipe

The recipe couldn’t be much easier!

STEP 1: Rinse the canned chickpeas and kidney beans. 

diced Spanish onion on a chopping board with a knife on the side

STEP 2: Finely chop the Spanish onion. Dice the cucumber and the tomatoes. 

finely chopped parsley with a large kitchen knife on a marble cutting board

a hand juicing a lemon with three tomatoes, a cucumber, and parsley in the background

STEP 3: Finely chop the parsley. Juice the lemon. Combine everything in a large bowl and stir in the lemon juice and the olive oil. Season with salt and pepper. 

close-up photo of vegan chickpea salad

Recipe Notes: 

  • The salad is best if you make it a few hours before serving it. Just store it in an airtight container in the fridge. 
  • If you want, you could also add some vegan feta to this salad. I included a recipe for easy vegan feta with tofu in my Greek pasta salad recipe.
  • Diced avocado is also a great addition and it adds healthy fats. Make sure to add it just before serving. 

Swap out the Veggies 

This salad is super versatile. It’s also great with red, green, or yellow bell peppers. Or you could use cherry tomatoes instead of regular tomatoes. 

If you want you could also replace the Spanish onion with red or green onions. 

FAQs: 

How Long Does This Salad Last? 

Stored in an airtight container in the fridge, this salad will last 3-4 days. But it’s best served within the first two days after making it. 

Could I Use Dried Chickpeas and Kidney Beans Instead of Canned? 

I usually use canned chickpeas and kidney beans, but you could also use dried legumes and cook them yourself. I recommend cooking them in your Instant Pot

It’s a very easy and quick way to cook dried chickpeas and kidney beans

Related Vegan Salad Recipes: 

I Love To Hear From You Guys! 

I hope you like this vegan chickpea salad as much as we do around here. 

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background

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Vegan Chickpea Salad

This vegan chickpea salad with kidney beans, tomatoes, and cucumber is one of my favorite salads! It’s the perfect addition to BBQs and potlucks, it’s super healthy, and very easy to make! 
Course Salad
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 6 people
Author Sina

Ingredients

  • 2 cans chickpeas
  • 1 can kidney beans
  • 1 cucumber
  • 8 tomatoes
  • 1 bunch fresh parsley
  • juice of 1 lemon
  • 5 tablespoons olive oil
  • 1/2 Spanish onion
  • salt, to taste
  • black pepper, to taste

Instructions

  • Rinse the canned chickpeas and kidney beans. 
  • Finely chop the Spanish onion. Dice the cucumber and the tomatoes. 
  • Finely chop the parsley. Combine everything in a large bowl and stir in the lemon juice and the olive oil. Season with salt and pepper. 

Notes

  • The salad is best if you make it a few hours before serving it. Just store it in an airtight container in the fridge. 
  • If you want, you could also add some vegan feta to this salad. I included a recipe for easy vegan feta with tofu in my Greek pasta salad recipe.
  • Diced avocado is also a great addition and it adds healthy fats. Make sure to add it just before serving. 

 

The post Vegan Chickpea Salad appeared first on Vegan Heaven.

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