Easy chickpea salad- Recipe- Vegan

Happy Monday people! Today is the start of another wonderful and busy week, so I am going to share with you a recipe, that can last in your fridge for 3 days. For you busy bees, who have no time to cook within the week sometimes, it’s a perfect lunch (or dinner for me at least)! Chickpeas are one of my favorite ingredient to work with, since in has endless possibilities and it’s packed with protein. I made this salad yesterday and it’s get better every day, since the ingredients mix together better, when the “sit”.


  • 250 gr chickpeas (soaked in water overnight)
  • parsley (the amount depends on you)
  • 1 green pepper
  • 1 red bell pepper
  • 2-3 fresh onions
  • 1/2 clove garlic
  • 1/2 chilly pepper (optional)
  • salt & pepper to taste


  • 4-5 tbsp olive oil
  • lemon juice of half a lemon (or one if you like the extra sourness)
  • 1 tsp agave syrup (or honey for vegetarians)
  • 1/2 tsp mustard

DO IT!!!

  • Wash the soaked chickpeas with plenty of water.
  • boil the chickpeas until soft (the time depends on your oven, but it takes me about 20-30 mins)
  • chop the ingredients finely (peppers, onion, garlic & parsley)
  • prepare the dressing by mixing all the ingredients in a bowl.
  • drain and wash again with fresh cold water the chickpeas, when ready.
  • drain the chickpeas well once more
  • mix chickpeas, dressing and veggies very well together.

To my experience, the salad gets better if you let it “sit”, so prepare and eat the next day or a couple of hours once you make it. You can also use this salad as a side dish and or why not make a wrap with it! Enjoy!

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