Favorite Chickpea Salad
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.8 out of 5 stars
(85)
Ingredients
4 servings
- 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
- 1 medium red bell pepper, chopped
- 1 ½ cups chopped fresh flat-leaf parsley (about 1 bunch)
- ½ cup chopped red onion (about ½ small)
- ½ cup chopped celery (about 2 ribs)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice (from 1 to 1 ½ lemons), or more if needed
- 2 cloves garlic, pressed or minced
- ½ teaspoon fine salt
- Freshly ground black pepper, to taste
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Preparation
Step 1
In a medium bowl, combine all of the ingredients. Toss until combined.
Step 2
Taste and add additional lemon juice, salt, or pepper if necessary.
Step 3
Serve immediately, or chill until you’re ready to serve. Leftovers keep well, covered in the refrigerator, for up to 4 days.
Step 4
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Chef's notes
This recipe comes straight from my cookbook, Love Real Food.
Serving suggestions:
Enjoy this salad as-is or serve it over greens or literally anything that could use some substance and vegetables (nachos or pasta, even). It’s nice with crumbled feta cheese as well.
