This spicy chickpea salad makes a healthy and tasty protein-packed lunch. It's vegan, it requires mainly cupboard ingredients and comes together in a snap. It's spicy, garlicky, with lots of zips thanks to the chili flakes and the lemon mustard dressing.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: Mediterranean
Keyword: Spicy chickpea salad
Servings: 4
Calories: 329kcal
Author: Katia
Ingredients
2 cans (15oz/420gr each)chickpeas, rinsed and drained
Combine chickpeas, peppers, olives, and parsley in a medium salad bowl.
Place the dressing ingredients in a jar, close the lid, and give a good shake. Alternatively, place them in a small bowl and whisk vigorously with a fork.
Pour the dressing over the salad and toss well to combine.
Serve it or leave it to marinate for about 20-30 minutes for a more intense flavor.
Notes
Storage: It keeps great for 3 days in the fridge.
Substitutions: you can use cooked chickpeas (3 cups are fine) or you can substitute chickpeas with cannellini beans or Great Northern beans.
Note:the nutritional values are only estimates for 1 serving. They are provided by an online nutrition calculator and they should not be considered as a substitute for a nutritionist’s advice.