Vibrant Italian Chickpea Salad
This fresh and zesty Italian chickpea salad features creamy chickpeas, crunchy vegetables, fresh herbs, and a tangy homemade vinaigrette. Perfect as a side dish or a light, healthy main course!
Equipment
- Mixing bowl
- Cutting Board
- Knife
- Whisk
Ingredients
- 2 cans chickpeas (15 oz each), drained and rinsed
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1 cucumber diced
- 1/4 red onion thinly sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas, then transfer them to a large mixing bowl.
- Add the halved cherry tomatoes, diced bell pepper, diced cucumber, thinly sliced red onion, chopped parsley, and chopped basil to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the chickpea mixture and toss everything together until well combined.
- Let the salad sit for at least 30 minutes if time allows, to let the flavors meld together. Serve chilled or at room temperature.
Notes
This salad tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. Give it a quick toss before serving to redistribute the dressing.