Chickpea Salad with Cucumbers and Peppers
Chickpea Salad with Cucumbers and Peppers is an easy salad made with chickpeas, chopped cucumbers, red bell peppers, baby spinach, fresh basil, and tossed with a zesty vinaigrette. No cooking involved, this chickpea salad is not only vegan, gluten-free, and nut-free, it makes a delicious tasting salad to serve as a side dish all season long.
The back story to our Chickpea Salad…
My daughter Lizzy loves Chickpea Salad and always orders one at her favorite health food store every time she’s in New York. She always begs me to make it for her all the time!
So when I decided to finally recreate this salad for her, the outcome turned out surprisingly AMAZING!
Chickpeas, also known as garbanzo beans, are wonderful to keep in your kitchen pantry as a staple.
Other than making hummus, chickpeas which are high in protein, are wonderful to add some texture and flavor to a variety of salads.
Many salads include them, like our string beans and chickpeas salad, and our easy Mediterranean bean salad just to name a few.
And this salad is loaded with them, along with fresh vegetables!
Loaded with nutrients …What could be better?
How to Make our Chickpea Salad? (*full recipe card on the bottom!)
For this easy recipe, you will need the following ingredients:
- 1 ( 15-ounce) can chickpeas, drained and rinsed
- 2 small Persian cucumbers – cut into quarters
- a handful of fresh baby spinach – chopped
- 5 fresh basil leaves – chopped
- 1/2 red bell pepper – diced into small pieces
- 1 Tbsp. extra virgin olive oil
- 1 to 2 Tbsp. balsamic vinegar
- sea salt and fresh ground black pepper, to taste
Toss all the ingredients into a mixing bowl. Season with salt and pepper to taste. Chill before serving!
Quick Notes and Tips…
1. Fresh bell peppers along with fresh cucumbers not only add flavors but also add a “nice crunch” to this chickpea salad.
2. Plus, I love adding fresh basil to salads and especially in this one. It adds a refreshing flavor that is appealing to the palate and it’s perfect in my chickpea salad, so don’t leave it out.
3. This salad is an ideal salad to make ahead a few hours before serving.
4. Perfect to serve for any brunch, picnic, potluck and even barbecues.
This Chickpea Salad is colorful, flavorful and will stay fresh up to 3 days in the refrigerator.
You can serve as a side or maybe as an appetizer while you are preparing dinner. It’s definitely a unique salad, and a healthy one for sure!
Best served chilled. Try this recipe! It’s a keeper!
You may also want to try our String Beans and Chickpeas Salad as well!
ENJOY!!
For More Tasty Salads, try these…
- Healthy Apple Bok Choy Salad
- Asparagus Salad
- Best Broccoli Salad (Keto)
- Maria’s Best Carrot Salad
- Green Beans and Carrot Salad – Italian Style!
- Grilled Zucchini Salad Neapolitan Style!
- Delicious Artichoke Hearts Salad.
… Thanks for Pinning and Sharing!
Yield: 4 to 6 servings
Chickpea Salad
Chickpea Salad is easily made with chopped mini cucumbers, red bell pepper, baby spinach, balsamic vinegar, fresh basil, and seasonings. A wonderful summer salad to serve as a side dish and one that is a super easy delicious tasting, and refreshing every time.
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- 1 ( 15-ounce) can chickpeas, drained and rinsed
- 2 small Persian cucumbers - cut into quarters
- a handful of fresh baby spinach - chopped
- 5 fresh basil leaves - chopped
- 1/2 red bell pepper - diced into small pieces
- 1 Tbsp. extra virgin olive oil
- 1 to 2 Tbsp. balsamic vinegar
- sea salt and fresh ground black pepper, to taste
Instructions
- Place rinsed chickpeas in a medium-size bowl. Toss in chopped cucumbers, baby spinach, basil leaves, and red bell pepper.
- Drizzle in extra virgin olive oil and 1 tablespoon of balsamic vinegar. Toss to combine.
- Season with sea salt and black pepper to taste. Here is where you can add in more balsamic vinegar to your liking.
- Transfer to a serving salad bowl. Cover with plastic wrap and chill in the refrigerator for 1 to 2 hours before serving. Best served chilled
- Yields: 4 to 6 servings
Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 30
I always have a can of chickpeas for a similar salad. I’ll try adding spinach the next time I make one.
Yes, definitely the spinach will make it even better! Thanks Karen!
Wow, those pictures are amazing! I really want that salad!
Thanks Jeff, Have a great weekend!
A meal in itself! So pretty too 🙂
Thanks Susan!!
One of my favourite vegetarian salads and perfect for these very hot days! Thank you!
Thanks so much Sandra!