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Chickpea Salad

Chickpea Salad
Yields
4 - 6 servings

This family favorite takes minutes to prepare, tastes awesome and keeps for 2 weeks (if it can last that long in your house!). A perfect summer salad for picnics, barbecues, and buffets.

Hands-on time: 5 minutes
Rest time: 10-60 minutes
Serves 4-6 (just double for a brunch of 10-12)
Keeps well in the fridge for 2 weeks

You might also like these Chickpea Recipes to Make Your Heart Happy.

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ingredients

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
½
red pepper, chopped
1
large clove garlic, minced
3
Tbsp lemon juice
2
Tbsp olive oil
cayenne pepper, to taste
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directions

Step 1

Combine all the ingredients together and toss well.

Step 2

Taste for seasoning.

Step 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.

Rate Recipe

My rating for Chickpea Salad
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