Recipe
Chickpea Salad with Bell Pepper and Carrot
This make-ahead chickpea salad is perfect for packed lunches, meal prep, camping, snacking, or even for breakfast.
Ingredient batch: 1× original. Base yield: 2 servings.
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- Yield
- 2 servings
- Prep
- 5 minutes
- Total
- 485 minutes
- Chill Time
- 480 minutes
Ingredients
- 1 15oz can Chickpeas $0.52
- 1 Tbsp Olive Oil $0.07
- 2 Tbsp Carrots $0.20
- 2 Tbsp Bell Pepper $0.15
- 1 pinch Salt $0.01
- ½ tsp Lemon Juice $0.03
- ½ tsp White Vinegar $0.01
- ½ tsp Minced Garlic $0.01
- ½ tsp Italian Seasoning $0.01
- ¼ tsp Black Pepper $0.01
- ¼ tsp Cumin $0.01
Instructions
- Prep: Drain the chickpeas. Chop the bell pepper finely and shred the carrot. Mince the garlic if not already minced.
- Add all the ingredients to a bowl or mason jar and shake/stir well.
- Cover and let marinate in the fridge at least 8 hours. Keeps up to 3 days in the fridge.
Notes
I prefer to use red bell pepper with this chickpea salad, but you can use any color including green or a combination of colors. The taste will vary slightly depending on which color you choose so choose flavors that you like! If you don't have a pre-made Italian seasoning spice mix, use a pinch of each of these dried spices: Oregano Basil Marjoram Thyme Rosemary I use California-produced olive oil from Cobram Estate in this and all my recipes calling for olive oil.
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https://adfreecook.com/easy-vegan-chickpea-salad-with-bell-pepper-carrot/