Soooo easy to make,Chickpea Salad is fresh and full of vibrant flavors! My copy cat version of Trader Joe’s famous Balela Salad recipe, this one has olives for an added briny punch.
There are really no rules to making a chickpea salad. For this Chickpea Salad recipe I grabbed ingredients that I are bright, vibrant and fresh .
INGREDIENTS
- 1 15 ounce can Chickpeas rinsed and drained well
- 1 15 ounce can Black Beans rinsed and drained well
- 1 English CucumberChopped
- 2 cups grape tomatoessliced in half
- 1/2 cup diced red onion
- 1 cup green olives
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint optional
FOR THE DRESSING:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
- 2 cloves garlic minced
- kosher salt and fresh black pepper to taste
INSTRUCTIONS
- In a large bowl, toss together the chickpeas, black beans, cucumbers, tomatoes, olives, parsley and mint until well combined. Set aside.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, zest and garlic. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss to combine.
- Cover the salad and transfer to the refrigerator for 30 minutes.
- Serve immediately or store in an airtight container until ready to serve enjoy.
RECIPE NOTES
This Chickpea Salad can be made up to 5 days in advance and stored in the refrigerator in an airtight container.