Make-Ahead Vegan Chickpea Salad

Add a plant-based option to your weekly meal prep with this Make-Ahead Vegan Chickpea Salad. This gluten-free dairy-free salad is loaded with veggies, herbs and chickpeas, covered in a simple lemon cumin dressing you’ll love!

Author: Project Meal Plan

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 3 servings

Calories: 342 kcal per serving

Ingredients

15 ½ ounces - chickpeas
½ - red onion
1 ½ cups - grape or cherry tomatoes
1 small bunch - radishes
1 - red bell pepper
1 - yellow bell pepper
½ cup - curly parsley leaves
½ cup - cilantro leaves
1 - lemon
2 tablespoons - extra virgin olive oil
2 tablespoons - fresh lemon juice
2 teaspoons - red wine vinegar
2 teaspoons - Aleppo pepper
½ tsp - ground cumin
½ tsp - sea salt
black pepper

Instructions

Prepare the chickpeas: Drain the chickpeas and rinse well. Strain excess water off, then spread the chickpeas out on a paper towel. Use another paper towel to pat the chickpeas on top and remove as much water as possible.
Prepare the onions: Peel the onion before slicing into very thin half moons. Leave the slices to soak in a bowl of cold water to remove their bite as you prepare the rest of the veggies.
Prepare the veggies: Chop the tomatoes and radishes. Core and de-seed the bell pepper before chopping them into a small dice similar in size to the radish and tomato pieces. Chop the herbs as well.
Make the dressing: In a small bowl or jar with lid, combine all the dressing ingredients together and whisk or shake until combined.
Assemble the salad: Transfer the dried chickpeas to a large bowl. Drain the onion slices and remove as much moisture as possible using a paper towel before adding them to the bowl, along with the rest of the chopped herbs and vegetables. Stir in the dressing until everything is well coated.
Serve and store: Add more salt if the salad is missing a savory note, more lemon juice if lacking brightness, and more extra virgin olive oil if it needs a little more richness, which will depend on the quality of the chickpeas you started with. Serve immediately or store in an airtight container in the fridge and enjoy within 3 days.

Nutrition