Vegan Chickpea Salad
A great make-ahead meal, this vegan chickpea salad is marinated in a simple vinaigrette for loads of flavour with simple, everyday ingredients.
Servings: 4
Equipment
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 3 cups cooked or canned chickpeas rinsed and drained
- 1 cup pear or cherry tomatoes chopped
- ¼ cup olive oil
- ½ cup chopped parsley
- 2 tablespoons apple cider vinegar
- 2 tablespoons red wine vinegar
- 1 clove garlic grated
- ½ teaspoon salt to taste
- ½ teaspoon chili flakes to taste
Instructions
- Add all of the ingredients to a large mixing bowl and stir until well combined. The chickpeas should be coated in the vinaigrette.3 cups cooked or canned chickpeas, 1 cup pear or cherry tomatoes, ¼ cup olive oil, ½ cup chopped parsley, 2 tablespoons apple cider vinegar, 2 tablespoons red wine vinegar, 1 clove garlic, ½ teaspoon salt, ½ teaspoon chili flakes
- You can serve immediately, but the salad tastes best after marinating in the fridge for at least an hour. Store in the fridge for up to 5 days. Stir before serving if the salad has been in the fridge for a while.
Nutrition
Serving: 1bowl | Calories: 249kcal