Chickpea salad with red pepper, tomato, celery and pickles
Discover a delicious and nutritious Chickpea Salad bursting with flavors from fresh red pepper, tomato, celery, and pickles. Seasoned with garlic powder, onion powder, paprika, and a hint of mustard, this easy-to-make dish is perfect for any meal!
- 16 Mar 2025
- Cook time 0 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Chickpea salad with red pepper, tomato, celery, and pickles is a refreshing and nutritious dish that's perfect for a light lunch or a side dish. Packed with plant-based protein from the chickpeas and a variety of crunchy and flavorful vegetables, this salad is both satisfying and delicious. The combination of spices and mustard adds a tangy and savory kick that enhances the natural flavors of the ingredients. This recipe is easy to prepare and can be enjoyed by itself or paired with your favorite main dish.
Ingredients:
Instructions:
- If using canned chickpeas, drain and rinse thoroughly to remove excess salt. If using dried chickpeas, be sure to soak them overnight and cook according to package instructions until tender. Let cool before using in the salad.
- Dice the red pepper and tomato into bite-sized pieces.
- Chop the celery stalks into thin slices.
- Chop the pickles into small chunks.
- In a large mixing bowl, combine the chickpeas, diced red pepper, tomato, celery, and chopped pickles.
- Sprinkle the garlic powder, onion powder, salt, and paprika over the salad.
- Add the mustard to the bowl.
- Toss all the ingredients together until everything is well combined and the seasoning and mustard are evenly distributed.
- For optimal flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled as a side dish or a light main course.
Tips:
- Rinse and drain the chickpeas thoroughly to remove any canned liquid, which can alter the taste of the salad.
- Dice the vegetables uniformly to ensure even distribution of flavors in every bite.
- For extra freshness, you can add a squeeze of lemon juice or some chopped fresh herbs like parsley or cilantro.
- Let the salad sit for at least 30 minutes in the refrigerator before serving, allowing the flavors to meld together.
- If you prefer a bit of heat, consider adding a pinch of cayenne pepper or some chopped jalapeños.
Chickpea salad with red pepper, tomato, celery, and pickles is a versatile and healthy dish that brings a burst of flavor and texture to your meal. It's easy to make, and you can customize it with additional ingredients or spices to suit your taste. Whether you're making it for a family gathering, a picnic, or just a quick meal, this salad is sure to be a hit. Enjoy the delightful crunch and tangy flavor of this nutritious recipe!
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 13g | 34% |
| Sugar 9g | 9% |
| Fat | |
| Fat 5g | 6% |
| Saturated 0.58g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 66mg | 12% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 1.08mg | 7% |
| Vitamin B6 1.32mg | 78% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 44mg | 50% |
| Vitamin E 1.45mg | 10% |
| Vitamin K 30ug | 26% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.43mg | 47% |
| Iron, Fe 3.52mg | 32% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 690mg | 20% |
| Selenium, Se 6ug | 12% |
| Sodium, Na 820mg | 55% |
| Zinc, Zn 1.94mg | 18% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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