Chickpea salad has become a mainstay in my fridge over the past few weeks. It’s super easy to throw together, and makes a fresh, protein-packed side dish. I love this no-cook recipe because it calls for vibrant vegetables that are easy to come by any time of the year. Mix them all together and you’re done!
Since I’m making chickpea salad for a work potluck party tomorrow, I thought it was high time to share! Enjoy!
Chickpea Salad Recipe
Author: Cookie and Kate
Recipe type: Salad, Side
Ingredients
- Two cans of chickpeas, rinsed and drained
- 1/2 cup+ roasted red and/or yellow peppers, chopped
- 1/4 cup sliced kalamata olives
- 1/3 cup sliced Cherry tomatoes,
- Small bunch of parsley, chopped
- Scallions, chopped
- Minced garlic
- Juice of one lemon
- Olive oil
- Salt and pepper
Instructions
- In a good-sized bowl, simply combine all the ingredients, season with salt and pepper, drizzle with olive oil and squeeze a lemon over it all. Mix, and you’re done!
Notes
- Inspired by 20 Something Cupcakes. Thanks, Sarah!
- This recipe makes a big bowl full of chickpea salad. Keep it to yourself or share at a potluck. Serve alone as a great side dish or salad, or on a bed of greens or grains for a more complete meal!
21 Comments
Beautiful pictures! It looks so good but I’m not the biggest fan of parsley. Maybe I’ll try making it without because I always have cans of garbanzo beans on hand. I’m sure everyone will love it!
~Heather http://www.snacktive.blogspot.com
Hey Heather,
I bet this salad would be great on a bed of mixed greens! Then you could forego the parsley altogether. Yum!
It’s also really delicious with Coriander (or Cilantro as I think it’s known as in USA).
This looks so yummy–as all of your recipes do! It has olives in each which are my favorite!! I will definitely have to try this one out. :)
<3 kris&kel
http://www.krisandkel.com
Ummmm – these photos are spectacular! Gorgeous gorgeous gorgeous. And I love your recipe – I will definitely be trying it!
I love dishes like this. Looks fresh and delicious.
THAT looks so DELICIOUS! I’m gonna save this and try to make it :)
this looks amazing! and so healthy. i’m adding the ingredients to my shopping list.
This is one beautiful salad! I love the amazing color going on!
i wishhhhhh i liked chick peas whole. i can only stand them ground up. is that weird?
Tried this out. SO tasty! Thanks for sharing!!
xo
Jean
I ADORE chickpeas! This looks so good (and it’s only a little after 9a.m. here). Photo’s are stupendous, the light is spot on.
Thank you, Miss B.! That means a lot. :)
I just discovered your blog and I think it is fantastic. This salad looks great! I love roasted red peppers with chickpeas. :)
So nice to come across another Okie blogger!
Do you have a recipe for what you served the salad with? Both look amazing!
Actually, I never got around to posting the recipe for that flatbread pizza. It was just store-bought whole wheat flatbread topped with sun-dried tomato pesto (also store bought), feta, kalamata olives, pepper rings, roasted red peppers and maybe cherry tomatoes. Bake at 450, until it’s lightly toasted and the feta is melty. Yum!
lovely salad! i don’t like roasted bell peppers from the can, so i substituted artichoke hearts, yum!
I’m glad the salad worked out for you! You could also substitute chopped cherry tomatoes or diced fresh red bell pepper. It’s a really versatile recipe!
Hi there – I just found this recipe through foodgawker and love it! I’m doing a cleanse series on my blog this week and wondered if you’d be okay with me using one of your pictures of this recipe and linking to your blog?
I’ve just eaten the whole bowl of it.. Delicious! :)
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