Rainbow Chickpea Salad
Total Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 2 [15-ounce] cans no-salt added chickpeas (drained and rinsed well)
- 1 cup diced-small red bell pepper
- 1 cup seeded and diced-small cucumber
- ½ cup diced small celery
- ½ cup diced-small red onion
- ¼ cup finely chopped fresh cilantro leaves
- ¼ cup finely chopped fresh dill
- ¼ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
How would you rate this recipe?
Preparation
Step 1
In a large bowl, combine all of the ingredients and toss until well combined.
Step 2
Cover and refrigerate to marinate for at least 2 hours; best if marinated overnight. Before serving, taste and add more salt, if desired.
Step 3
This salad keeps in the fridge for up to 5 days.
Step 4
Save recipe for the next time?
