This easy chickpea garlic vinaigrette salad is vegan, gluten free, dairy free, and soy free – yet bursting with flavor. It is a fresh, crisp, and satisfying protein packed meal. I like to make up a big batch and keep in the fridge for lunches and healthy snacks. I actually think that it tastes better after it has been sitting for a day or 2 in the fridge. The cucumber turns to a pickle flavor after it marinates in the garlic vinaigrette for a while, so if you like the taste of fresh pickles, you will love this salad.
This is also a great quick and easy pot luck dish. I can be whipped up in about 5 minutes for a last-minute side dish or made a day or two ahead of time. You could add or subtract any veggies that you like, however, cucumber has a nice flavor in this salad, and it just doesn’t taste right to me without it.
I love having this made up in the fridge for a healthy snack or to put into thermoses for my kid’s lunches. It also makes a great side dish with dinner. My boys love chickpeas and they will eat them in just about any form, but marinated in this garlic dressing is my favorite way to eat them!
Easy Chickpea Garlic Vinaigrette Salad
- 2 cans of chickpeas rinsed and drained
- 1 cucumber washed and cut into small cubes
- 1 cup of cherry tomatoes cut in half
- ½ cup garlic vinaigrette dressing
- 1/8 tsp salt
- Step 1 Dump everything into a mixing bowl
- Step 2 Mix thoroughly
- Step 3 Eat immediately or let it sit in the refrigerator for a few hours
For the Garlic Vinaigrette, I use Aldi’s Specially Selected brand dressing for a quick easy salad that can be made in minutes. (I have no affiliation with Aldi or Specially Selected brand- this is just what I use). You could use any vinaigrette that you like. I think the sweeter ones work the best in this recipe. If you use one with no sugar, you may want to sprinkle a tiny bit of sugar in with the salad to subdue the vinegar flavor for the kids.
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