Ingredients
- For the Dressing:
- ¼ cup white balsamic vinegar or white vinegar
- 1 teaspoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- ¼ – ½ teaspoon sea salt (to taste)
- ½ – 1 teaspoon fresh ground black pepper (to taste)
- For the Salad:
- 30 ounces chickpeas (2 cans, 15 ounces each), drained and rinsed
- 1 ½ cups English cucumbers (about 2 large cucumbers), diced with skin on
- 1 cup red bell pepper (about 1 medium pepper), seeds and ribs removed, diced
- ½ cup red onion (about ½ small onion), diced
- 2 tablespoons fresh dill, finely chopped (or 1–2 teaspoons dried)
Instructions
- Prepare the chickpeas: Rinse both cans of chickpeas and drain thoroughly. Set aside.
- Make the dressing: In a large bowl, combine the vinegar, olive oil, Dijon mustard, sea salt, and black pepper. Whisk together to combine.
- Assemble the salad: Add the drained and rinsed chickpeas to the dressing and let sit for a few minutes to absorb the flavors while you prep the veggies. Then, add the diced cucumbers, red bell peppers, red onion, and fresh dill. Toss to evenly coat. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Cover and chill in the refrigerator or serve immediately.
Notes
- This salad can be made ahead a day in advance for a more developed flavor. Just wait to add the fresh dill until serving.
- For a twist, add some crumbled feta or olives for extra flavor.
- Keep refrigerated in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 265 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
