Chickpea Salad — Bright, Easy Vegan Salad Recipe

A quick and vibrant vegan chickpea salad that combines the flavors of citrus and fresh herbs.

Chickpeas — 480 g (2 x 15-oz cans), drained and rinsed
Extra-virgin olive oil — 120 ml (1/2 cup)
Lemon juice — 60 ml (1/4 cup), freshly squeezed
Red onion — 60 g (1/3 cup), finely chopped
Cucumber — 160 g (1 medium), diced
Cherry tomatoes — 150 g (1 cup), halved
Fresh parsley — 15 g (1/2 cup packed), chopped
Fresh mint — 8 g (1/4 cup), chopped (optional)
Garlic — 1 clove, minced
Sumac or smoked paprika — 1 tsp (optional)
Salt — 4 g (3/4 tsp) Diamond Crystal kosher salt
Black pepper — 1/4 tsp freshly ground
Optional add-ins: 30 g (1/4 cup) toasted pine nuts or chopped walnuts; 60 g (1/2 cup) crumbled feta (if not vegan)

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Drain and rinse the chickpeas under cold water to remove canning liquid.
Chop the cucumber, halve the cherry tomatoes, and finely chop the red onion, parsley, and mint.
Whisk together the olive oil, lemon juice, garlic, sumac or paprika, salt, and black pepper until emulsified.
Combine the chickpeas, chopped vegetables, and optional nuts in a large bowl. Pour the dressing over and toss gently.
Let the salad rest for 5–10 minutes before serving.

Store leftovers in an airtight container for up to 3–4 days. Keep dressing separate for longer storage.