This chickpea salad is perfect for packing into lunchboxes or to make when it’s just too hot outside to cook. It’s flavorful and packed with nutrients to make you feel full and satisfied. This salad is also vegan, which makes it perfect as a refreshing side dish for dinners and get-togethers.
1 15 ounce can of chickpeas
1 can or jar of kalamata olives
½ of a red onion
3 T parsley
2 cloves garlic
3 T olive oil
3 T balsamic vinegar
2 T salt (or to taste)
½ tsp black pepper
Drain and rinse your canned chickpeas. Put them in a large mixing bowl and set aside. You will continue to add ingredients to the bowl as you go.
Drain your kalamata olives. Cut them in half lengthwise and add them to your mixing bowl.
Peel your cucumber and remove the seeds. Dice it into small pieces and add it to your bowl.
Dice your red onion. Add it to your bowl.
Mince your parsley and add it to your bowl.
Finely mince your garlic cloves and add them to your bowl.
Add your olive oil, balsamic vinegar, salt, and black pepper to your bowl and mix until well combined.
Chill for 1-2 hours in the refrigerator and serve cold. Enjoy!