Chickpea Salad

Originally cultivated in the Mediterranean and the Middle East, chickpeas, also known as garbanzo beans, have spread their culinary influence to areas all over the world. They are featured prominently in Italian, Greek, Indian, Middle Eastern, Spanish and Portuguese cuisine.

They are packed with vitamins and are a great source of protein. Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium.

This chickpea salad is popping with flavor. I like to let it sit for a day in the fridge so that the flavor of the oil and vinegar get absorbed, but it is great served immediately as well.


  • 1 cucumber chopped
  • 1 small red onion chopped
  • 1 red bell pepper chopped
  • 1/2 cup olives
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil


Put a lid over the bowl (tightly) and shake it.  Either serve immediately or let it sit in the refrigerator overnight before serving.

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