Chickpea Salad Recipe

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 small salads 1x
Category: Side dish
Method: By hand
Cuisine: Mediterranean
Diet: Vegan

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4.8 from 6 reviews

A filling, healthy salad or side made with chickpeas, vegetables and parsley. 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!

Scale

Ingredients

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

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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

Recipe inspired by 20 Something Cupcakes (blog no longer exists). Thanks, Sarah!
Make it tomato free: Simply omit the tomatoes.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Recipe from Cookie and Kate: https://cookieandkate.com/chickpea-salad-recip/