Chickpea and Crab Salad

4.67 from 3 votes

Chickpea and Crab Salad

This Chickpea and Crab Salad is so flavorful and tasty! It's simple too, Just 6 ingredients tossed with a little salt, pepper and grapeseed oil and, voila, the salad is done.

Prep Time15

Total Time15

Course: Salads

Cuisine: American

Servings: - 6 servings

Calories: 131kcal

Author: Irina

Ingredients

1 can chickpeas or 19 oz, drained and rinsed under cold water
250 grams imitation crab diced
2 cucumbers medium, diced
½ cup red onion thinly sliced
½ cup fresh parsley chopped
3 tablespoons Kalamata olives sliced
1 tablespoon avocado oil
salt to taste, or a splash of lemon juice

Get Recipe Ingredients

Instructions

Add the chickpeas, imitation crab, cucumbers, red onion, parsley and Kalamata olives in a large mixing bowl
1 can chickpeas, 250 grams imitation crab, 2 cucumbers, ½ cup red onion, ½ cup fresh parsley, 3 tablespoons Kalamata olives
Season with salt and drizzle with avocado oil. Gently toss to combine all flavors.
1 tablespoon avocado oil, salt

Notes

If using canned chickpeas, make sure to drain and rinse them thoroughly in a colander to remove excess sodium.

Choose fresh crab meat for the best flavor and texture, depending on its availability, preference, and budget.

Taste and adjust the salt level as needed.

For the best taste and texture, chill your salad for at least 30 minutes before serving. This allows the flavors to meld together.
The salad can be stored in the refrigerator for up to 3 days.

Nutrition