Chickpea Salad

Chickpea Salad

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Made with good-for-you ingredients, this Chickpea Salad has become a Tiny New York Kitchen mainstay. This protein-packed side dish is easy to make and gets better when refrigerated.

  • SALAD
  • 30 Ounces Chickpeas (Drained & Rinsed)
  • 1 Medium Cucumber (Chopped)
  • 1 Red Bell Pepper (Chopped)
  • 1 Small Red or White Onion (Thinly Sliced)
  • 1/2 Cup Pitted Olives (Chopped)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • DRESSING
  • 1/2 Cup Olive Oil
  • 1/4 Cup White Wine Vinegar
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Tablespoon Fresh Chopped Basil
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. In large-size bowl toss together chickpeas, cucumber, red bell pepper, onion, and olives. Season with kosher salt and pepper. Set aside.
  2. In jar add olive oil, vinegar, lemon juice, basil, red pepper flakes, kosher salt, and pepper. Place lid on tight and shake well.
  3. Pour dressing over chickpea mixture and serve. Can be made in advance and chilled until ready to serve.
  4. Serves 4
  5. Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
  6. "Work With What You Got!"
  7. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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