Name: No-Cook Canned Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed; 1 cucumber, diced; 2 Roma tomatoes, diced; 1/2 red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 3 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 clove garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; Optional: 1/4 cup crumbled feta cheese (omit for vegan)

Question 1

Can I use dried chickpeas instead of canned?

Accepted Answer

Yes, but you'll need to cook them first. Soak dried chickpeas overnight, then boil until tender (about 1-2 hours).

Question 2

How long does this salad keep in the fridge?

Accepted Answer

It stays fresh for up to 2 days in an airtight container. The flavors meld nicely over time.

Question 3

Can I make this vegan?

Accepted Answer

Absolutely! Just omit the feta cheese or use a vegan alternative.

Question 4

What can I serve this with?

Accepted Answer

Serve it as a side dish, with pita bread, over greens, or as a filling for wraps.

Question 5

Can I add other vegetables?

Accepted Answer

Yes, bell peppers, avocado, or olives would be great additions.

Question 6

Is this salad gluten-free?

Accepted Answer

Yes, all ingredients are naturally gluten-free.

Question 7

Can I use dried herbs instead of fresh?

Accepted Answer

Yes, but reduce the amount: 1 tsp dried parsley and 1 tsp dried mint.

No-Cook Canned Chickpea Salad

Instructions

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