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This make-ahead chickpea salad is perfect for packed lunches, meal prep, camping, snacking, or even for breakfast.

Ingredients

  • 1 15oz can Chickpeas $0.52
  • 1 Tbsp Olive Oil $0.07
  • 2 Tbsp Carrots $0.20
  • 2 Tbsp Bell Pepper $0.15
  • 1 pinch Salt $0.01
  • ½ tsp Lemon Juice $0.03
  • ½ tsp White Vinegar $0.01
  • ½ tsp Minced Garlic $0.01
  • ½ tsp Italian Seasoning $0.01
  • ¼ tsp Black Pepper $0.01
  • ¼ tsp Cumin $0.01

Instructions

  • Prep: Drain the chickpeas. Chop the bell pepper finely and shred the carrot. Mince the garlic if not already minced.
  • Add all the ingredients to a bowl or mason jar and shake/stir well.
  • Cover and let marinate in the fridge at least 8 hours. Keeps up to 3 days in the fridge.

Notes

  • I prefer to use red bell pepper with this chickpea salad, but you can use any color including green or a combination of colors. The taste will vary slightly depending on which color you choose so choose flavors that you like!
  • If you don’t have a pre-made Italian seasoning spice mix, use a pinch of each of these dried spices:
    • Oregano
    • Basil
    • Marjoram
    • Thyme
    • Rosemary
  • I use California-produced olive oil from Cobram Estate in this and all my recipes calling for olive oil.
Course Breakfast, Lunch, Salad, Snack, Vegan Breakfast Recipes
Cuisine American
Keyword chickpea salad, chickpea salad recipe, chickpea salad vegetarian, easy chickpea salad, healthy chickpea salad, vegan chickpea salad
Prep Time 5 mins
Chill Time 8 hrs
Total Time 8 hrs 5 mins
Servings 2 servings
Calories 424
Author Shannon Hakala
Cost $1.04 recipe / $0.52 serving

Nutrition

Calories: 424kcal | Carbohydrates: 61g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Sodium: 46mg | Potassium: 705mg | Fiber: 17g | Sugar: 11g | Vitamin A: 2868IU | Vitamin C: 16mg | Calcium: 123mg | Iron: 7mg
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2 comments
    1. Yes, I think you can make it either with no garlic or substitute garlic powder/granules if you want. I’d do 1/4 tsp of garlic powder or just a sprinkle since the taste can be a bit stronger. Also if using powdered garlic, let the salad chill in the fridge a bit before eating it so the garlic powder can rehydrate.

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