Chickpea Salad

Chickpea Salad (from Nourished)


  • 2 15 oz cans of chickpeas (or 3 cups cooked from dry)
  • 2 cups fresh veggies, chopped (try a combination of different colored peppers, cherry tomatoes, cucumbers, etc)
  • ¼ cup red or green onions, finely chopped
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 1/2 lemon, juiced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried Italian herb blend
  • Fresh ground pepper, to taste
  • ¼ cup fresh herbs, roughly chopped, optional (parsley, basil, and dill are favorites)


  1. In a large mixing bowl whisk together vinegars, lemon, mustard, Italian herbs, and pepper until combined. This will be the dressing for your salad.
  2. Fold chickpeas and chopped veggies into the dressing and toss until well combined and the chickpeas are evenly coated in the dressing.
  3. Sprinkle fresh herbs on top, if using.
  4. Refrigerate until ready to serve. Salad tastes best if it sits for at least 4 hours in the fridge but can be serve immediately if needed.
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