Chickpea Salad with Garlic Parmesan Vinaigrette Recipe – light and fresh salad with chickpeas. Quick and easy lunch or a side to a light meal.
I have been on a salad craze lately. I am obsessed with this BLT Pasta Salad and my Black Bean Taco Salad. Now this Easy Chickpea Salad joins the club. It seriously could not be easier. Perfect quick side to whip up when you are short on time or simply want a bowl full of fresh veggies, protein and a light vinaigrette.
The simple vinaigrette features my favorite savory flavor combo: garlic and Parmesan. I use it in rolls, roasted baby carrots and corn on the cob. It’s my favorite and now I can enjoy it in a salad dressing form.
Chickpeas are my favorite to use in salads, right next to black beans. I don’t think I like any other beans. I keep them for soups and chilis. But chickpeas are welcome in my salad bowl for another reason: my kiddos love them! They do not have a strong bean-y flavor, they look different and fun and are not as mushy as other beans. They are high in fiber and protein. You can read all about their nutritional benefits from many sources.
When draining the chickpeas, reserve the liquid. It is called aquafaba and can be used in place of egg whites in desserts!
If you love roasted chickpeas, feel free to use them in this salad. They will give it a nice crunch!
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
More Easy Salad Recipes:
- 3 cups chopped Romaine lettuce
- 1 cup chopped tomatoes
- 1 cup whole kernel corn
- 1/2 cup chopped red onion
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp minced garlic
- 1/2 cup grated Parmesan cheese
- 15.5 oz can of chickpeas see note
- In a large bowl, toss together chopped lettuce, tomatoes, corn and red onion.
- In a small measuring cup, whisk together oil, lemon juice, spices and garlic. If desired, you can add Parmesan to the dressing. I prefer to sprinkle it over the salad just before serving.
- If serving salad later, keep dressing separate and toss with salad just before serving.
When draining the chickpeas, reserve the liquid. It is called aquafaba and can be used in place of egg whites in desserts. Google and find a way to use it!