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Chickpea Cucumber Salad in a glass bowl on table.
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5 from 1 vote

Chickpea Salad With Lemon Vinaigrette

This Chickpea Salad with Lemon Vinaigrette is a combination of chickpeas, crisp vegetables, and a zesty dressing. Ready in just 10 minutes.
Prep Time10 minutes
Total Time10 minutes
Course: Salads
Cuisine: American
Servings: 4 servings
Calories: 337kcal
Author: Gabriela

Ingredients

Vinaigrette:

  • 3 tablespoons olive oil
  • ¼ cup chopped parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon dried oregano

Salad:

  • 15.5 ounces can of chickpeas, drained and rinsed
  • 6 cups packed arugula
  • 1 medium red onion sliced
  • 1 medium seedless cucumber
  • ¼ cup crumbled Feta cheese

Instructions

  • Add the drained and rinsed chickpeas, arugula, sliced red onion, chopped cucumber, and crumbled Feta cheese in a large salad bowl.
  • In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, minced garlic, Dijon mustard, salt, and dried oregano until well combined. Drizzle the vinaigrette over the bowl of ingredients.
  • Gently toss all the ingredients until the salad is evenly coated with the dressing. Serve immediately.

Notes

For optimal freshness, if preparing in advance, keep the vinaigrette separate and mix just before serving to prevent the greens from wilting.
 

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 39g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 462mg | Potassium: 634mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1199IU | Vitamin C: 19mg | Calcium: 184mg | Iron: 4mg