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Directions for: Chickpea Salad


1 can chick peas (19 oz/540 ml), rinsed and drained

¼ cup cilantro/coriander, chopped, or substitute fresh parsley,

¼ cup onion, finely chopped

1/2 red pepper, chopped

1 large clove garlic, minced

3 Tbsp lemon juice

2 Tbsp olive oil

cayenne pepper, to taste


1. Combine all the ingredients together and toss well.

2. Taste for seasoning.

3. Let the salad stand for about 1 hour and serve.

Tips & Variations

This is a great dish to accompany grilled meat, chicken or fish on the BBQ.

I love it as a picnic dish with other salads and some interesting breads to sop up the dressing. (Rosemary focaccia, French Baguette, etc.).

To serve as a main dish for light supper or lunch, just spoon the chick peas over endive leaves, baby mixed greens or baby spinach.

See more: North American, Canada Day, Beans, Side, Brunch, Vegetables, No-Cook, Grill, Party Favourites, Barbecue