This tangy chickpea salad is the perfect dish to take for a potluck BBQ or to store in the fridge for an easy side dish throughout the week.

If you're looking for a quick and delicious side to throw together, our Tangy Chickpea Salad is a perfect choice!

I suggest making this side dish ahead of time – I promise it tastes even better when it has time to sit and chill in the fridge.

In a rush? That's fine too! It's delicious right after it's tossed together.

How to Make Tangy Chickpea Salad

Peel, prep, and chop all your veggies.

In a large bowl mash half of the chickpeas. Don't mash too many as you want lots of texture.

Add the veggies into the bowl with the chickpeas and mix.

In a small bowl combine the ingredients for the dressing, whisking well.

Pour the dressing over the chickpea salad and mix until everything is coated.

Refrigerate until ready to serve (at least thirty minutes or up to one day).

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Yield: 8 cups

Tangy Chickpea Salad

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This tangy chickpea salad is perfect for a potluck BBQ!

Ingredients

• 5 cups chickpeas, rinsed (canned or soaked and cooked)
• 2 carrots. Shredded
• 1 container cherry tomatoes, quartered
• 1 red pepper, diced
• 3 stalks celery, chopped
• 1/2 red onion, chopped

Dressing

• Juice of one lemon
• 1 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp maple syrup
• 1.5 Tbsp dijon mustard
• Salt and pepper to taste

Instructions

1. Peel, prep, and chop all your veggies.
2. In a large bowl mash half of the chickpeas. Don't mash too many as you want lots of texture.
3. Add the veggies into the bowl with the chickpeas and mix.
4. In a small bowl combine the ingredients for the dressing, whisking well.
5. Pour the dressing over the chickpea salad and mix until everything is coated.
6. Refrigerate until ready to serve (at least thirty minutes or up to one day).