Crazy good! This crisp and refreshing lunch salad in a jar is about to make your work week a thousand percent better! Perfect for back to school, lunch at the work office, or simply on the go, this chickpea salad is ready in 10 minutes and full of protein and fiber.
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Why you’ll love the chickpea salad
- This quick salad packs a punch of flavor and is very nourishing, thanks to the protein-rich chickpeas! It’s ideal for a quick lunch that will leave you satisfied.
- The dressing will infuse the veggies over time, making it ever more delicious.
- Portable? Yes! Plus, you can make a bigger batch for a potluck because the salad holds very well–no wilted veggies!
Love chickpeas? Try our Mediterranean Chickpea Salad!
Ingredients list for the chickpea salad
- A can of cooked chickpeas: drained and rinsed
- White onion: milder than yellow onion and more digestible when raw.
- Cucumber: for a fresh Mediterranean touch.
- Tomatoes: I tend to prefer Roma tomatoes. You can also use halved grape tomatoes, they’re deliciously sweet!
- Lime juice: for a zesty dressing, milder than lemon juice.
- Mint: fresh, of course!
- Honey: Honey gives the dressing a nice depth of flavor.
- Extra virgin olive oil: Cold pressed is best.
- Ground cumin: The fragrant notes of cumin give the salad all its flavor.
- Kosher salt and freshly ground pepper
Photo credit: © Eatwell101.com
Directions: How to make the chickpea salad
This Mediterranean-inspired chickpea salad is a breeze to make:
- First, combine all the vegetables in a large mixing bowl.
- Make the dressing: Put honey, lime, olive oil, ground cumin, salt, and pepper in a jar and shake!
- Pour the dressing on top of the salad and stir well. Add mint leaves and adjust seasoning with salt and pepper to taste. That’s it!
Photo credit: © Eatwell101.com
Chickpea Salad Recipe
by eatwell101
Yield: 1 or 2 servings
Prep Time: 12 min
Cook Time: 0 min
A satisfying chickpea salad, perfect for a quick lunch on the go.
Ingredients
- One 15-oz can cooked chickpeas, drained and rinsed
- 1/4 cup white onion, finely chopped
- 1 cup cucumber, seeded and diced
- 1 cup tomatoes, seeded an diced
- Juice of 1 1/2 limes
- 3/4 cup fresh mint leaves, chopped
- 1/2 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon kosher salt and freshly ground pepper
Instructions
- Combine chickpeas, onion, cucumber, and tomatoes in a large bowl.
- Combine honey, lime juice, olive oil, ground cumin, salt and pepper in a jar and shake well to emulsify.
- Pour the dressing on top of the salad and stir well.
- Add mint leaves and adjust seasoning with salt and pepper to taste. You can let stand for a couple of minutes in the refrigerator to let the flavors develop.
- Transfer to a mason jar, or serve directly in a salad bowl. Enjoy!
Recipe Notes
- You can store the chickpea salad in the refrigerator for up to 3 days.
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