Salads > Protein Salads > Bean Salads (as main protein) > Black Bean Salad with Avocado Recipe

Easy Chickpea Salad

A quick and easy chickpea salad recipe, perfect for a light lunch or side dish. Packed with protein and flavor, this salad comes together in minutes.

Prep Time
10 minutes
Cook Time
0 minutes
Servings
2
Ingredients
  • 1 can (15 ounces), drained and rinsed Chickpeas
  • 1/2 cup, chopped Celery
  • 1/4 cup, finely chopped Red Onion
  • 1/4 cup Mayonnaise
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Lemon Juice
  • 2 tablespoons, chopped Fresh Parsley
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Preparation

Gather all ingredients: chickpeas, celery, red onion, mayonnaise, Dijon mustard, lemon juice, parsley, salt, and pepper.

Combining Ingredients

In a medium bowl, combine the drained and rinsed chickpeas, chopped celery, and finely chopped red onion.

Dressing

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.

Mixing

Pour the dressing over the chickpea mixture and gently stir to combine. Be careful not to mash the chickpeas too much.

Seasoning

Add the chopped fresh parsley, salt, and black pepper. Stir well to incorporate the seasonings.

Serving

Serve immediately or chill for later. This salad is great on its own, in a sandwich, or with crackers.

Nutrition Facts Estimated per 100g of product

Calories: 160kcal, Protein: 7g, Fat: 8g, Carbohydrates: 18g, Fiber: 5g

Other Considerations for Nutrition

This salad is a good source of plant-based protein and fiber. Adjust mayonnaise quantity to control fat content. Consider using light mayonnaise or Greek yogurt as a healthier alternative.

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FAQ

  • Can I make this salad ahead of time?

    Yes, this salad can be made ahead of time. It will keep in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables like cucumber, bell peppers, or avocado.
  • Can I use dried chickpeas?

    Yes, but you'll need to cook them first. Soak 1 cup of dried chickpeas overnight, then cook them until tender. You'll need about 3 cups of cooked chickpeas for this recipe.