Chickpea Salad recipe is the best! Keep this healthy chickpea salad in the fridge—it’s the perfect side salad, snack and meal component.
Ingredients
🔸️2 cans (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
🔸️½ cup chopped red onion
🔸️½ cup chopped celery
🔸️3 tablespoons extra-virgin olive oil
🔸️3 tablespoons lemon juice
🔸️2 cloves garlic, pressed or minced
🔸️½ teaspoon fine salt
🔸️Freshly ground black pepper, to taste
Method
🔸️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.
Ingredients
🔸️2 cans (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
🔸️½ cup chopped red onion
🔸️½ cup chopped celery
🔸️3 tablespoons extra-virgin olive oil
🔸️3 tablespoons lemon juice
🔸️2 cloves garlic, pressed or minced
🔸️½ teaspoon fine salt
🔸️Freshly ground black pepper, to taste
Method
🔸️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.
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