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Chickpea Salad Recipe

  • Author: Cookie and Kate
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 small salads
  • Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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!

Ingredients

  • 2 (14 ounce) cans of chickpeas, rinsed and drained
  • ½ cup roasted red and/or yellow peppers, chopped
  • ¼ cup sliced kalamata olives
  • ⅓ 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

Instructions

  1. In a good-sized bowl, simply combine all the ingredients.
  2. 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

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.

Find it online: https://sooka.info/chickpea-salad-recip/%3C/a%3E%3C/p%3E