Favorite Chickpea Salad

Name: Favorite Chickpea Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas; 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

SaladMediterranean20 min6 servingsEasy

At a glance

Total time: 20 min
Servings: 6
Difficulty: Easy

Total time: 20 min
Servings: 6
Difficulty: Easy

Ingredients

Main

2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
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

Main

2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
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

Equipment needed

Mixing Bowl
Knife
Cutting Board
Garlic Press
Can Opener
Colander

Mixing Bowl
Knife
Cutting Board
Garlic Press
Can Opener
Colander

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About this recipe

This chickpea salad recipe is the best! Keep this healthy chickpea salad in the fridge—it's the perfect side salad, snack and meal component. It’s vegan and gluten free, too! Recipe yields 4 generous side salads or 6 medium.

Instructions

1
In a Mixing Bowl, combine all of the ingredients. Toss until combined. Taste and add additional Lemon Juice, Fine Salt, or Black Pepper if necessary.
2
Serve immediately, or chill until you're ready to serve. Leftovers keep well, covered in the refrigerator, for up to 4 days.

Notes

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.

Master the techniques

Free step-by-step guides with exact times and temperatures.

How to cook BeansBeans & Legumes How to cook Bell PeppersVegetables How to cook CeleryVegetables

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