Description
A vibrant, make-ahead fridge lunch bean salad featuring chickpeas, roasted red peppers, crisp cucumber, parsley, and pickled red onion. Marinated in balsamic vinaigrette overnight, this salad offers bold flavor and perfect lunch texture.
Ingredients
Scale
- 1 English cucumber, diced (about 3 cups)
- 1 ½ cups roasted chickpeas
- 3 roasted red peppers, thinly sliced
- ¼ cup roughly chopped parsley
- ¼ cup pickled red onion, roughly chopped
- 3 tablespoons balsamic vinaigrette
- Optional: crumbled goat cheese or feta
Instructions
- Add cucumber, roasted chickpeas, roasted red peppers, parsley, and pickled red onion to a large bowl.
- Pour in balsamic vinaigrette and toss until evenly coated.
- Cover and refrigerate at least 1 hour or overnight for best flavor.
- Top with crumbled goat cheese or feta right before serving.
Notes
- Brighten with lemon zest or a splash of red wine vinegar.
- For more density, fold in 1 cup white beans.
- For lighter texture, add extra cucumber or celery.
- Keep cheese separate for storage and add at serving.
- Stores 3–4 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg