Spring Chickpea Salad

This light and refreshing Spring Chickpea Salad is bursting with veggies and protein!

Hi it’s Emily again from Painting it Purple! Last month I shared a recipe for my favorite Apple Cinnamon Overnight Oats and I still cannot get enough. I wanted to switch it up a bit this time and share a delicious Spring Chickpea Salad!

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If you don’t like cucumbers, red peppers or carrots, you can substitute pretty much any vegetable and the salad will still be delicious. As I mentioned in my last post, we are always on the go so this salad is great for us. I can make it Sunday night, while I’m preparing our overnight oats, and bring it for lunch for the week!

We love chickpeas and I am always looking for new ways to add chickpeas to our diet. If you are looking for some more delicious chickpea recipes, check out my Chickpea Blondies or my Garlic Parmesan Chickpeas!

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Here are some other recipes you may also like:

Summer Pea Salad

Tomato and Asparagus Salad

Italian Marinated Green Beans

For more recipe inspiration, be sure to check out these pages on It is a Keeper:

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Spring Chickpea Salad

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Spring Chickpea Salad

Prep Time

15 mins

Total Time

15 mins

 

Course: Side Dish

Author: Emily Franceschini

Ingredients

• 1 can of chickpeas
• 1/2 cucumber
• 10 baby carrots
• 1 red pepper
• 1/2 cup feta cheese
• 2 tablespoons olive oil
• 1 teaspoon greek seasoning or a seasoning of your choice
• 3 tablespoons balsamic vinegar

Instructions

1. Chop your vegetables and mix them in a bowl. Add in the feta cheese.
2. In a small bowl, mix olive oil, balsamic vinegar and seasoning.
3. Mix dressing and vegetables and let sit in the fridge overnight.