Simple Chickpea Salad
A quick, fresh no-cook salad with chickpeas, crisp veggies, and a light vinaigrette.
Equipment
- Mixing bowl
- Spoon or spatula
Ingredients
- 15 ounces canned chickpeas or 1 ½ cups cooked
- 0.3 cups bell pepper diced
- 0.3 cups English cucumber chopped
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons red wine vinegar
- ½ teaspoons kosher salt
- ½ teaspoons smoked paprika
- 1 pinch ground pepper to taste
- 1 pinch herbs celery seed, parsley, dill, or basil, optional
Instructions
- Prep chickpeas: Drain and rinse the 15 ounces canned chickpeas (or 1 1/2 cups cooked).
- Prep vegetables: Dice the 0.3 cups bell pepper, diced. Chop the 0.3 cups English cucumber, chopped (peel it if using a standard cucumber; English cucumber doesn’t need peeling).
- Mix everything: In a bowl, combine the chickpeas, bell pepper, cucumber, 1.5 tablespoons olive oil, 1.5 tablespoons red wine vinegar, 0.5 teaspoons kosher salt, 0.5 teaspoons smoked paprika, 1 pinch ground pepper, to taste, and 1 pinch herbs (celery seed, parsley, dill, or basil), optional. Taste and add more salt as desired.
