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Vegan Chickpea Salad

Vegan Chickpea Salad Recipe

This salad is simple to make and versatile—eat it alone, in a wrap or pureed into a tasty chickpea spread!

Serving Size: ⅙ of recipe
Serves: 6

76 Calories


  • 1 cup cooked or canned chickpeas, drained and rinsed
  • 3 tablespoons diced green bell pepper
  • 2 tablespoons peeled, seeded and diced cucumber
  • ½ tablespoon chopped fresh parsley
  • ½ cup diced tomato
  • 3 tablespoons snipped fresh dill or ¼ teaspoon dried dill
  • ½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  1. In a medium-size bowl, combine all ingredients.
  2. Refrigerate for several hours to allow flavors to blend.
  3. Serve the salad on romaine lettuce leaves or in whole-wheat pita bread pockets.

You can also puree the salad in a food processor to make a chickpea spread.

Nutrition Information

Calories: 76; Total Fat: 3g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 122mg; Total Carbohydrate: 11g; Dietary Fiber: 2g; Protein 2.5g.


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