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Having a couple of cans of chickpeas on hand is a surefire way to have a satisfying meal ready at a moment\u2019s notice. Tuck them into a sandwich<\/a> or wrap<\/a>, pan-fry them with eggs<\/a>, or turn them into a salad, like this one. Here, chickpeas combine with a colorful mix of cucumber, bell pepper, red onion, tomatoes, kalamata olives, and fresh herbs for a light-yet-filling meal. Plus, this make-ahead salad<\/a> comes together in 15 minutes.<\/p>\n<\/div>\n<\/div>\n This chickpea salad is all about the beans and vegetables, so a simple vinaigrette helps ensure that nothing competes. It\u2019s a quick combination of olive oil, red wine vinegar, Dijon mustard<\/a>, and dried oregano that\u2019s tangy and bright. It\u2019s pretty much a streamlined version of Greek vinaigrette<\/a>.\u00a0<\/p>\n<\/div>\n<\/div>\n There are plenty of ways to make this chickpea salad your own.<\/p>\n<\/div>\n<\/div>\n While this salad can be stored in the refrigerator for up to five days \u2014 making it a great choice for meal prep \u2014 it\u2019s at its best within 24 hours of making it. So if you\u2019re preparing it as a side dish rather than lunch, make it up to one day ahead, cover, and refrigerate. Let the salad come to room temperature and taste and season with more kosher salt, black pepper, olive oil, and\/or vinegar before serving.<\/p>\n<\/div>\n<\/div>\nHere\u2019s What Dressing to Use for Chickpea Salad<\/h2>\n<\/p>\n<\/div>\n
Fun Ideas for Ingredient Variations<\/h2>\n<\/p>\n<\/div>\n
How to Make Chickpea Salad Ahead of Time<\/h2>\n<\/p>\n<\/div>\n