This Rainbow Chickpea Salad is a dream summer side. Packed with bright, fresh flavors it’s a crowd-pleaser and easy to customize depending on what veggies you have on hand!
I love grabbing a premade chickpea salad from the grocery store deli when I need a simple side or quick lunch. But instead of heading to the store, I decided to make this easy recipe at home! Whether you use this as a side along a grilled protein this summer, or meal prep the recipe to have for a quick snack or lunch, I know you are going to love it!
And while I used red bell pepper, cucumber celery, and red onion for this particular recipe, the dish really is customizable! Feel free to use any veggies or herbs you have on hand that you need to put to use.
Ingredients:
- Canned Chickpeas
- Red Bell Pepper
- Cucumber
- Celery
- Red Onion
- Fresh Cilantro Leaves
- Fresh Dill
- Extra Virgin Olive Oil
- White Balsamic Vinegar
- Lemon Juice
- Smoked Paprika
- Cayenne
- Kosher Salt
- Freshly Ground Black Pepper
Step-by-Step:
Step One: Combine the Ingredients
In a large bowl, combine all of the ingredients and toss until well combined.
Step Two: Chill the Salad
Cover and refrigerate to marinate for at least 2 hours; best if marinated overnight.
Step Three: Serve and Enjoy!
Before serving, taste and add more salt, if desired. This salad keeps in the fridge for up to 5 days.
Recipe FAQs:
The salad should marinate for at least two hours but ideally overnight!
Absolutely! This lasts in the fridge for up to 5 days and only gets better as it continues to marinate.
Yes! Feel free to swap in whatever veggies or herbs you have on hand.
I hope you enjoy this Rainbow Chickpea Salad! Comment below what you pair with it or veggies you add to it!
For More Simple Salads and Sides:
Cucumber Salad with Crispy Chickpeas
Street Corn-Inspired Slaw with Spicy Tahini
Rainbow Chickpea Salad
Ingredients
- 2 [15-ounce] cans no-salt added chickpeas drained and rinsed well
- 1 cup diced-small red bell pepper
- 1 cup seeded and diced-small cucumber
- ½ cup diced small celery
- ½ cup diced-small red onion
- ¼ cup finely chopped fresh cilantro leaves
- ¼ cup finely chopped fresh dill
- ¼ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine all of the ingredients and toss until well combined.
- Cover and refrigerate to marinate for at least 2 hours; best if marinated overnight. Before serving, taste and add more salt, if desired.
- This salad keeps in the fridge for up to 5 days.
Nutrition
Food Photography and Styling by Eat Love Eats.
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