This fresh and healthy chickpea salad is packed with crunchy vegetables, fresh herbs, and a bright, flavorful dressing. Made with chickpeas, cucumber, radishes, celery, herbs, and toasted almonds, this salad is protein-rich, refreshing, and perfect for meal prep, lunch, or a light dinner.
The zesty apple cider vinegar and lemon dressing brings everything together for a delicious, wholesome dish that’s naturally plant-based and gluten-free.
Ingredients
2 (15-ounce) cans chickpeas, drained and rinsed
2 medium cucumbers, chopped
½ cup chopped celery
½ cup chopped radishes
½ cup halved cherry tomatoes
2 cups fresh herbs (dill, cilantro, parsley, chives)
½ cup toasted sliced almonds
1 teaspoon sea salt
½ teaspoon black pepper
Dressing
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 cups fresh herbs (dill, cilantro, parsley, chives)
1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon hot sauce
1 tablespoon Dijon mustard
Pinch of salt
Instructions
Add chickpeas, cucumber, celery, radishes, tomatoes, herbs, almonds, salt, and pepper to a large glass bowl.
In a separate bowl, whisk together all dressing ingredients.
Pour dressing over the salad and mix gently until well combined.
Serve immediately or refrigerate for later. Flavors improve as it rests.
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