Weeknight Cooking

Quick Balsamic Chickpea Salad

April 22, 2015
3 Ratings
  • Serves 2
Author Notes

This simple recipe—a handful of vegetables, nutty chickpeas, and good balsamic nourish and satisfy— is something I reach for when I need dinner inspiration.

Adapted from Goya Foods —Posie (Harwood) Brien

What You'll Need
  • 15 1/2 ounces canned chickpeas (1 can)
  • 1 red bell pepper, diced
  • 1 medium cucumber, deseeded and diced
  • 1/2 red onion, diced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 tablespoon high-quality balsamic vinegar
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup crumbled ricotta salt cheese (optional) and/or shredded chicken, poached eggs, or cooked grains
  1. Drain and rinse the canned chickpeas.
  2. In a medium bowl, combine all ingredients except for the cheese and mix to combine.
  3. Top with the cheese, if you want, or shredded chicken, a poached egg, or grains like rice or farro.

See what other Food52ers are saying.

  • FrugalCat
  • Josephine
  • Heather C
    Heather C

3 Reviews

FrugalCat October 4, 2017
White balsamic vinegar!
Josephine July 28, 2015
I mixed in 1 cup cooked and cooled quinoa. It served to bind the chickpeas, tomatoes and other vegetables together and absorb some of the dressing, in addition to tasting very good. I also added fresh parsley and mint leaves, finely minced.
Heather C. April 30, 2015