This easy chickpea salad with a lemon dressing is packed with colourful veggies and comes together in less than 10 minutes. It requires minimal ingredients and prep, and makes a delicious lunch or side salad for dinner. The lemon dressing is one of my favourite simple & tasty salad dressings (and it can be made oil-free!).
Prep time: 10 minutes
Servings: 4
Ingredients
- 1 can chickpeas (540mL)
- 1 red bell pepper
- 1/2 cucumber
- 1/2 red onion
- 1/2 cup chopped spinach
- 1/4 cup chopped parsley or cilantro
- Vegan feta (optional)
Lemon Dressing
- 2 tbsp olive oil (see notes for oil-free)
- 1 lemon (about 2-3 tbsp lemon juice)
- 1 tsp dijon mustard
- 1/2 tsp maple syrup
- 2 cloves of garlic
- Salt to taste
Equipment
- Mixing bowl
- Jar for dressing
Instructions
- Finely dice the cucumber, red pepper and red onion, and roughly chop the fresh parsley/cilantro and spinach.
- Drain and rinse the chickpeas.
- Peel and mince 2 cloves of garlic for the lemon dressing.
- In a jar or container, prepare the dressing by adding olive oil, juice from 1 lemon, dijon mustard, maple syrup, minced garlic and a pinch of salt. Shake the jar to mix the dressing.
- To a large mixing bowl, add the chickpeas, cucumber, red pepper, red onion, spinach and fresh parsley/cilantro. Optionally, you can also add a few crumbles of vegan feta to the salad.
- Add the dressing on top, then mix well and enjoy!
Notes
*For an oil-free version of this easy chickpea salad, simply omit olive oil from the lemon dressing and replace with a tbsp of water.
