Chickpea Salad

21 Apr

Whole Foods has a delicious “Mediterranean Crunch Salad” at the cold bar. We wanted to recreate it at home, but a google search for the recipe didn’t exactly match the ingredient list that had been included with the salad at the bar. So we kind of used the recipe online as a guide and added some other ingredients to make it more fabulous.


2 (15 ounce) cans garbanzo beans, drained and rinsed
1/2 cucumber, chopped small
1/2 head broccoli, chopped small
1 cup grape tomatoes, halved
1/2 carrot, chopped small
3 leaves kale, tough stems removed, chopped small
1 small red onion, finely chopped
3 tablespoons red wine vinegar
3 tablespoons apple cider vinegar
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme


Combine the chickpeas, cucumber, carrot, kale, broccoli, tomatoes, onion, parsley and thyme in a large bowl. In a small bowl, combine the red wine vinegar, apple cider vinegar, and olive oil. Whisk well. Poor the liquid mixture into the vegetable/bean mixture and stir well. Chill at least one hour before serving. Enjoy!

chickpea salad

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