Simple Chickpea Salad
This Mediterranean-inspired salad represents a 5-minute fast lunch idea designed as an accessible plant-based option. The recipe emphasizes simplicity and flexibility - diners can customize it with available vegetables or additional seasonings like Dijon mustard or Italian seasoning. It's suited for desk lunches, quick dinners, or as a side dish, offering substantial plant-based protein from the chickpeas.
Ingredients
Scale:
Units:
- 400g can chickpeas (or 250g cooked)
- 60g bell pepper, diced
- 60g English cucumber, chopped
- 1/2 tablespoon olive oil
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- Fresh ground pepper
- 1 pinch celery seed or fresh torn herbs (parsley, dill, basil, etc.), optional
Instructions
Drain and rinse the chickpeas.
Dice the bell pepper and chop the cucumber (peel standard cucumbers; English cucumbers don't require peeling).
Mix all ingredients in a bowl and taste, adjusting salt as desired.