A filling, healthy salad or side made with chickpeas, vegetables and parsley.
2 (14 ounce) 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
3 scallions, chopped
2 cloves garlic, pressed or minced
1 lemon, juiced
Olive oil, to taste
Salt and pepper, to taste
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!
Recipe inspired by 20 Something Cupcakes (blog no longer exists). 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! Make it tomato free: Simply omit the tomatoes.
▸ Nutrition Information
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