Best Super Easy Chickpea Salad Recipes

Chickpea Salad image

Provided by Jennifer Segal

Categories Salads

Yield 4

Number Of Ingredients 9

⅓ cup finely diced red onion, from 1 small red onion
2 (15 oz) cans chickpeas (preferably Bush's or Goya), drained and rinsed (see note)
3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
1½ tablespoons freshly squeezed lemon juice, from 1 lemon
⅓ cup finely chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon sugar

Steps:

Place the diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. (This step tames the bite of the raw onion.)
Combine the onions with the remaining ingredients and toss well. Taste and adjust seasoning with more lemon, salt, and pepper, if necessary. Cover and refrigerate until ready to serve. Toss well before serving and adjust seasoning again, if necessary.
Make-Ahead: The salad can be made and stored in a covered container in the refrigerator up to 2 days ahead of time.
Note: Different brands of chickpeas contain different levels of salt, so if using a different brand than the one specified, add salt to taste.

Nutrition Facts : Calories 379, Fat 25 g, Carbohydrate 31 g, Protein 11 g, SaturatedFat 3 g, Sugar 1 g, Fiber 10 g, Sodium 599 mg, Cholesterol 0 mg

Super Easy Chickpea Salad image

Provided by Thea

Categories < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 (16 ounce) cans chickpeas
1 cucumber, peeled, seeded, diced
1/2 red pepper, diced
1/2 red onion, chopped
1/2 cup carrot, diced
1/2 teaspoon minced garlic
1 large tomatoes, seeded, chopped
3 -4 fresh basil leaves, washed and chopped
1/4 cup of shredded parmesan cheese (or your choice)
fresh lemon juice, to taste
black pepper, to taste
6 tablespoons paul newmans balsamic vinaigrette (to taste)
3 tablespoons ranch dressing (to taste, I use Hidden Valley Light)