Some salads just sell themselves. It’s that bright, alluring color palette, array of shapes and sizes of ingredients, and the many textures from firm yet juicy to soft yet crunchy. This salad has dimension and it’s been made with love.
For most of us, eating (or preparing) salads isn’t always easy – or exactly what we want to make. But when it comes to delicious salads that you can feel good about eating, we have a crowd-pleaser you’ll want to make again and again.
This chickpea salad is also easy! You can try variations on the recipe below by pulling in hard-boiled egg or swapping out olives (if they aren’t your thing). Add some quinoa for a little more texture and added protein.
Want to make it vegan? Pull out the feta and add some nuts or sunflower seeds.
This light-yet-satisfying salad will leave your crew feeling pretty good about the meal they just had. And maybe they’ll save room for dessert …
Chickpea Veggie Salad
4 for main dish
6 for side salad
For the salad:
1 can of chickpeas, rinsed and drained (15 oz.)
1/3 cup pitted Kalamata olives
4 oz. feta cheese, crumbled or cut into 1/2 inch cubes
1 of each red, yellow and green bell pepper, chopped
1 small red onion, chopped
15 grape tomatoes, halved
1 sliced cucumber, quartered
For the dressing:
2 teaspoons olive oil
2 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
Freshly ground salt and pepper, to taste
- After chopping (and a little more chopping!), combine all salad ingredients in a large bowl
- In a small bowl, whisk olive oil, lemon juice, garlic and oregano. Pour onto salad and toss to combine
- Add salt and pepper to taste
- Either place salad in fridge for 1 hour, or serve immediately
Tip: Enjoy this salad within 2-3 days after making it for the best taste.
Have any stop-you-in-your-tracks salad recipes? Share them below!