Ina Garten Chickpea Salad is made with chickpeas, red onion, cucumber, bell pepper, cherry tomatoes, parsley, mint, olive oil, lemon juice, and cumin. This easy Chickpea Salad recipe creates a delicious and healthy salad that takes about 20 minutes to prepare and can serve up to 6 people.
💚 Why You’ll Love This Chickpea Salad Recipe:
- Healthy and Nutritious: Packed with fresh vegetables and chickpeas, this salad is a great source of protein, fiber, and vitamins.
- Quick and Easy: This recipe requires minimal preparation and no cooking, making it perfect for a quick meal or side dish.
- Versatile and Adaptable: You can easily adjust the ingredients to your taste or what you have on hand. Try adding feta cheese or olives for extra flavor.
- Perfect for Meal Prep: This salad keeps well in the fridge, so you can make it ahead and enjoy it over a few days.
🥒 Ina Garten Chickpea Salad Ingredients
- 2 cans of chickpeas, drained and rinsed
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
🥗 How To Make Ina Garten Chickpea Salad
- Dice the vegetables: Dice the cucumber and bell pepper into small pieces. Halve the cherry tomatoes. Finely chop the red onion, parsley, and mint.
- Combine the ingredients: In a large bowl, combine the chickpeas, red onion, cucumber, bell pepper, cherry tomatoes, parsley, and mint.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and pepper.
- Toss the salad: Pour the dressing over the chickpea mixture and toss well to combine.
- Refrigerate and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the salad chilled, garnished with extra parsley or mint if desired.
💠Recipe Tips
- Chill the Salad: Put the salad in the fridge for at least 30 minutes. This makes the flavors mix better.
- Cut Evenly: Cut the cucumber, bell pepper, and tomatoes into same-sized pieces. This way, each bite tastes balanced.
- Keep it Cold: This salad is best when it’s cold. Keep it in the fridge until you are ready to eat.
🥘 What To Serve With Chickpea Salad?
Chickpea Salad goes well with grilled chicken, pita bread, roasted vegetables, or feta cheese. It also pairs nicely with quinoa, falafel, hummus, or a Greek yogurt dip for a healthy and tasty meal.
🎚 How To Store Leftovers Chickpea Salad?
- Refrigerate: Store the chickpea salad in an airtight container in the fridge for up to 3 days.
- Freeze: Freezing is not recommended as the fresh vegetables may lose their texture.
FAQ’S:
Can I Use Dried Chickpeas Instead Of Canned?
Yes, you can use dried chickpeas. Soak 1 cup of dried chickpeas overnight and cook them until tender before using in the salad.
What If I Don’t Like Cumin?
If you don’t like cumin, you can leave it out or replace it with a different spice like paprika or coriander.
Why Is My Salad Too Watery?
The salad can become watery if the vegetables are not properly drained. Make sure to drain the chickpeas and pat the vegetables dry before mixing.
Ina Garten Chickpea Salad Nutrition Fact
- Calories: 136
- Total Fat: 7.2g
- Saturated Fat:Â 1g
- Cholesterol: 0mg
- Sodium: 1048mg
- Total Carbohydrates: 17g
- Dietary Fiber: 4.9g
- Sugars: 1.4g
- Protein:Â 3.3g
More Ina Garten Recipes:
- Ina Garten Grilled Panzanella
- Ina Garten Pomegranate Salad
- Ina Garten Orzo Salad With Shrimp
- Ina Garten Lobster Pasta Salad
Ina Garten Chickpea Salad
Description
Ina Garten Chickpea Salad is made with chickpeas, red onion, cucumber, bell pepper, cherry tomatoes, parsley, mint, olive oil, lemon juice, and cumin. This easy Chickpea Salad recipe creates a delicious and healthy salad that takes about 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Dice the vegetables:Â Dice the cucumber and bell pepper into small pieces. Halve the cherry tomatoes. Finely chop the red onion, parsley, and mint.
- Combine the ingredients:Â In a large bowl, combine the chickpeas, red onion, cucumber, bell pepper, cherry tomatoes, parsley, and mint.
- Prepare the dressing:Â In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and pepper.
- Toss the salad:Â Pour the dressing over the chickpea mixture and toss well to combine.
- Refrigerate and serve:Â Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the salad chilled, garnished with extra parsley or mint if desired.
Notes
- Chill the Salad:Â Put the salad in the fridge for at least 30 minutes. This makes the flavors mix better.
- Cut Evenly:Â Cut the cucumber, bell pepper, and tomatoes into same-sized pieces. This way, each bite tastes balanced.
- Keep it Cold: This salad is best when it’s cold. Keep it in the fridge until you are ready to eat.