Go Back

Chickpea Salad

A deliciously quick and easy salad made with chickpeas, fresh veggies, and an apple cider vinegar dressing.

Course Salad
Cuisine Gluten-free
Prep Time 10 minutes
Servings 2


  • 1 can chickpeas (400ml)
  • 1 medium-sized carrot, shredded
  • 1/2 medium-sized cucumber, diced
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/8 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp dried basil
  • dash salt and pepper (to taste)


  1. Rinse and drain canned chickpeas and add to large bowl. Set aside.

  2. Using a cheese grater, shred carrot. Dice cucumber and olives and add all to bowl with chickpeas.

  3. Add dried basil, olive oil, vinegar, and salt and pepper to bowl and stir well until combined.

  4. Enjoy right away or store in airtight container in refrigerator for up to 3 days. Stir well before eating.