Chickpea Salad Recipe

garbanzo beans salad served in a white bowl with persian cucumber on the side

4.91 from 11 votes

This healthy Chickpea Cucumber Tomato Salad recipe is simple and ready in minutes made with fresh vegetables, herbs ,simple dressing and is Vegetarian + Vegan.

Course Salad

Cuisine American, Indian

Keyword chickpea salad, garbanzo salad

Diet Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 10

Total Time 10

Servings

Calories 151kcal

Author Bhavana Patil

Equipment

Ingredients

1.5 cups cooked chickpeas (about 15 oz)
1 cup persian cucumber cut into bite size pieces
½ cup onions diced
1 cup tomato dee-seeded, cut into bite size pieces
¼ cup coriander leaves finely chopped
1 tablespoon extra virgin olive oil
juice of half lime
black pepper & salt to taste

Instructions

In a large bowl, add chickpeas, cucumber, onions ,tomatoes, cilantro.
Then drizzle some olive oil, squeeze fresh lime juice and add seasonings like salt and ground black pepper.
Toss everything well and serve immediately.

Video

Notes

You can add hearty veggies of your choice like boiled sweet potatoes, bell pepper, avocado.
You can also add some baby mozzarella cheese.
You can also make this oil free salad by not adding oil for dressing.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition