CHICKPEA SALAD VEGAN AND OIL FREE RECIPE

This Chickpea Salad is a delightful summer salad recipe, and you can combine in more veggies also! It's vegan, oil-free, gluten-free, and plant-based.

This Chickpea Salad may not new to you, and it surely will be new to some of my readers. Or, it may tell you just how amazingly easy to make it again.

I serve it as bowl food when I make this Chickpea Salad.



Let's start!

HOW TO MAKE CHICKPEA SALAD

You need only some ingredients to make delicious chickpea salad.

Ingredients

  • One can chickpeas
  • 1 Persian cucumber
  • One Roma tomato
  • 1/2 red pepper
  • 1/8 cup red onion
  • One lemon juiced
  • One tablespoon parsley
  • 1/4 teaspoon kosher salt

Instructions

  • Chop up the vegetables into bite-size pieces and mix them into a pot with chickpeas.
  • Now chop fresh parsley and mix it with the salt and lemon juice.
  • Then pour the parsley and lemon juice mixture over the salad.
  • Refrigerate it before serve.
Notes:
  • You can use 1/3 of an English cucumber. If you can't find Persian cucumbers.
  • If you need more sauce? You can add more lemon juice, or if you're not following an oil-free diet, you can add in some olive oil.
  • Easily double or triple this recipe for entertaining.
  • Like most mixed salads, it's also better the next day.
  • This chickpeas salad should remain four days in the fridge stored in a sealed container.

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