Favorite Chickpea Salad
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.
Foto: Cookie and Kate — Cookie and KateIngredients
4 servings
- 2 can s (15 ounces each) chickpeas, rinsed and drained, or 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, to taste
Steps
In a medium bowl, combine all of the ingredients. Toss until combined. Taste and add additional lemon juice, salt, or pepper if necessary.
Serve immediately, or chill until you’re ready to serve. Leftovers keep well, covered in the refrigerator, for up to 4 days.
Nutrition Facts
Macronutrients
Calories298
Source: Cookie and Kate by Cookie and Kate
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