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salad in glass bowl
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4.12 from 35 votes

Chickpea Salad

This plant based chickpea salad is easy to make with everyday ing
Prep Time15 mins
Total Time15 mins
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, Labor Day, low carb + keto, vegan, vegetarian
Servings: 5 servings
Calories: 46kcal
Author: Dani Spies

Ingredients

  • 1 bell pepper diced
  • 1/2 red onion diced
  • 1 clove of garlic minced
  • 1/4 cup olives chopped
  • 1-15 oz can of chickpeas
  • 1 tbsp extra virgin olive oil
  • 1/4 cup chopped basil leaves
  • Salt and pepper to taste

Instructions

  • Combine bell pepper, red onion, garlic, olives, and chickpeas in a medium bowl. Add olive oil, vinegar, salt, pepper and basil.
    ingredients in a bowl
  • Gently toss it all together and adjust seasonings. Enjoy!
    finished salad in glass bowl
  • Makes 2.5 cups (5 1/2cup servings)

Video

Notes

  • You can store this salad in an airtight container, in the fridge for up to 5-days.  The longer it sits, the better it tastes.
  • If you don't have basil, fresh parsley or mint would also be delicious.

Nutrition

Serving: 0.5cup | Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 770IU | Vitamin C: 31.2mg | Calcium: 6mg | Iron: 0.1mg