Chickpea and Veggie Delight Salad
This Chickpea and Veggie Delight Salad is a nutritious and vibrant dish perfect for any occasion, whether it's a casual lunch at home, a nourishing side at a dinner party, or a refreshing option for a picnic. Packed with protein-rich chickpeas, crisp cucumbers, and colorful bell peppers, this salad bursts with flavor thanks to the fresh herbs and zesty dressing. Not only is it easy to prepare — just mix everything together! — but it's also a kosher-pareve option that caters to a variety of dietary preferences. Enjoy it chilled or at room temperature for a satisfying and guilt-free dish that everyone will love.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Cucumbers
100 g (Not peeled, cut into small cubes)
Chickpeas
900 g (2 cans, drained)
Red Peppers
150 g (1 medium, cut into small cubes)
Chives
1 tablespoon (Chopped)
Garlic
1 clove (Minced)
Red Onions
85 g (Chopped, about 1/2 cup)
Parsley
1/8 cup (Finely chopped)
Dill
1/8 cup (Finely chopped)
Balsamic Vinaigrette
4 tablespoons (Good quality)
Olive Oil
3 tablespoons (Good quality)
Fresh Lemon Juice
1 tablespoon (Juiced from fresh lemon)
Salt
To taste (As desired)
Black Pepper
To taste (As desired)
Instructions
1
In a large mixing bowl, combine the chickpeas, cucumbers, red peppers, red onions, chives, garlic, parsley, and dill.
2
In a separate small bowl, whisk together the balsamic vinaigrette, olive oil, fresh lemon juice, salt, and black pepper.
3
Pour the dressing over the salad ingredients and gently toss until everything is well-coated.
4
Allow the salad to sit for at least 10 minutes to let the flavors meld together.
5
Serve chilled or at room temperature. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chickpea and Veggie Delight Salad?
It is a nutritious, vibrant dish featuring protein-rich chickpeas, crisp cucumbers, and colorful bell peppers tossed in a zesty balsamic dressing.
Is this recipe suitable for vegans?
Yes, the recipe is naturally vegan as it contains no animal products.
Is the salad kosher?
Yes, it is categorized as a kosher-pareve dish.
Do I need to cook the chickpeas?
No, the recipe uses canned chickpeas that are simply drained, making this a no-cook meal.
Should I peel the cucumbers?
The recipe specifies that the cucumbers should not be peeled before being cut into small cubes.
What kind of peppers are used?
The recipe calls for red bell peppers cut into small cubes.
What fresh herbs are included?
The salad features fresh chives, parsley, and dill.
What is in the dressing?
The dressing is a whisked mixture of balsamic vinaigrette, olive oil, fresh lemon juice, salt, and black pepper.
How long does it take to prepare?
The preparation involves simple chopping and mixing, plus a 10-minute resting period for the flavors to meld.
Should the salad be served cold?
It can be enjoyed either chilled or at room temperature.
Is this a good dish for a picnic?
Yes, it is a refreshing and durable option perfect for picnics or outdoor gatherings.
Can I use dried chickpeas instead?
Yes, but you must soak and boil them until tender before following the recipe instructions.
How much garlic is used?
The recipe calls for one clove of minced garlic.
What is the preparation for the red onions?
The red onions should be chopped, measuring approximately 1/2 cup or 85 grams.
Is this recipe gluten-free?
The primary ingredients are gluten-free, but you should verify that your specific balsamic vinaigrette is certified gluten-free.
What makes this salad healthy?
It is packed with fiber-rich vegetables, plant-based protein from chickpeas, and heart-healthy fats from olive oil.
Can I substitute the balsamic vinaigrette?
While balsamic is recommended for its flavor, you can use other high-quality vinaigrettes if preferred.
How much parsley and dill are needed?
The recipe uses 1/8 cup each of finely chopped fresh parsley and dill.
Is this considered a light meal?
Yes, it is tagged as a light meal, though the chickpeas provide enough protein to be quite satisfying.
Can I add other vegetables?
Yes, this salad is versatile and could easily accommodate additions like cherry tomatoes or shredded carrots.
How much olive oil is required?
The recipe uses three tablespoons of good quality olive oil.
What is the total count of ingredients?
There are 13 ingredients in total used for this recipe.
Is the lemon juice fresh?
Yes, the recipe specifies using one tablespoon of juice from a fresh lemon.
Why should the salad sit for 10 minutes?
Allowing the salad to sit allows the chickpeas and vegetables to absorb the dressing and for the flavors to fully develop.
How many cans of chickpeas do I need?
The recipe uses 900 grams, which is approximately two standard cans.
Can I use green onions instead of chives?
Yes, green onions (scallions) are a suitable substitute for chives if needed.
Is this recipe easy for beginners?
Yes, it is very simple as it only requires basic chopping and mixing.
How much red pepper should I use?
You should use one medium red pepper, which is approximately 150 grams.
Can I double the recipe?
Absolutely, the proportions can easily be doubled for larger gatherings.
Is it a side dish or a main?
It works perfectly as a nourishing side dish or as a refreshing, light main course.