Chickpea Salad
Chickpea Salad is the kind of backyard BBQ side that always disappears fast. It's fresh, crunchy, and packed with bold flavors that pair perfectly with anything hot off the grill.
Servings: 8
Ingredients
- 16 ounces chickpeas rinsed and drained
- 16 ounces navy beans rinsed and drained
- 2 cups cucumber diced - seeds removed
- 1 cup bell pepper diced
- 1 cup grape tomatoes sliced
- ¾ cup red onion diced
- 1 cup Italian Dressing homemade or your favorite brand
Instructions
- In a large mixing bowl, add chickpeas, navy beans, and all the chopped vegetables.
- Pour in Italian dressing adding fresh herbs if you have them and toss to coat everything evenly.
- Cover and refrigerate for at least an hour, or overnight for best flavor.
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving to redistribute the dressing.
- Variations:
- Swap navy beans for black beans or cannellini.
- Add feta or mozzarella pearls for a creamy bite.
- Stir in olives or pepperoncini.