Vegan Chickpea Salad with Lemon

This simple vegan chickpea salad combines chickpeas, cucumbers, tomatoes, cilantro, and a lovely lemon dressing for a flavorful combination.

Make this cold salad in under 10 minutes for a side dish, a pita sandwich filling, or a healthy meal. 

I have partnered with Pomora Olive Oil. They send me quarterly batch of their newest olive oils in exchange for a post. This post also contains affiliate links.

The colors in this simple chickpea salad are eye candy.

The flavors are a winning combination also! One key ingredient in this salad is a good quality olive oil.

What ingredients do you need for this vegan chickpea salad?

Making this vegan chickpea salad is SO EASY! Here are a list of ingredients you need to have on hand to make it:

• canned chickpeas-you can use dried chickpeas. See explanation below.
• tomatoes (I like the sweet cherry tomatoes in this recipe.)
• cucumbers (The Persian or English cucumbers are best in this salad.)
• fresh cilantro
• red onion- you can substitute for yellow or white
• cumin
• lemon juice-use freshly squeezed lemon juice
• garlic infused olive oil- you can use plain olive oil. See explanation further down.
• cayenne pepper (Omit if you don't want a little spice.)

It looks so pretty in a platter or on a plate.  

Note: I use Pomora Olive Oil for its richness and flavor. This salad is very simple, therefore the olive oil will really stand out. To read more about Pomora Olive Oil, click here.

I have used the garlic olive oil in my Italian Marinated Mushrooms recipe. It thought it would be great in this simple chickpea salad also.

Watch video to see how to make it

How do you make it?

1. Chop fresh cilantro, onion, tomatoes, and cucumbers.
2. In a seperate small bowl, mix cumin, lemon juice, olive oil, and cayenne pepper.
3. In a large bowl, combine cilantro, onion, tomatoes, and cucumbers. Pour dressing over and mix.

Tip: You can eat the salad immediately. However, it is best to refrigerate an hour or more before serving,

Do you have to cook chickpeas for a salad? 

The beauty of this simple chickpea salad is how easy it is to create.

You can make it in under 10 minutes. I use canned chickpeas so that they are cooked and ready to be served.

You just drain them from the can and rinse them. Canned chickpeas absorb the flavors of the lemon and garlic infused olive oil perfectly. 

Tip: If you want to use dried chickpeas, here is a great resource on how to make them three different ways.

I just received my infused basil, garlic, and white truffle olive oils  from Pomora and I couldn't wait to make something delicious with them.

The infusions are very light and not overpowering. The flavors taste fresh and vibrant. I absolute love everyone of them.

What if you don't have garlic infused olive oil?

If you don't have garlic infused olive oil, no worries.

Just add two crushed garlic cloves and substitute garlic infused olive oil with the plain Pomora olive oil.

How long will it last?

This simple chickpea salad will taste fresh up to 4 days in the fridge.

For additional easy healthy salad recipes, try:

• Israeli Salad
• Dill Cucumber Salad
• Summer Corn Salad
• Mediterranean Beet Salad
• Greek Black Eye Pea Salad
• Mint Watermelon Salad with Feta
• Quinoa Tabouli 

Please leave me a comment below if you make this simple chickpea salad and tell me what you thought about it. I would love to hear back, and so would my readers.

Also post your picture of your salad on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!