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Chickpea Salad with Bell Pepper and Carrot

This make-ahead chickpea salad is perfect for packed lunches, meal prep, camping, snacking, or even for breakfast.
Cost: $1.04 recipe / $0.52 serving
Prep Time 5 mins
Chill Time 8 hrs
Total Time 8 hrs 5 mins
Servings 2 servings
Calories 424 kcal

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

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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