Chickpea salad has become a mainstay in my fridge over the past few weeks. It’s super easy to throw together, and makes a fresh, protein-packed side dish.
I love this no-cook recipe because it calls for vibrant vegetables that are easy to come by any time of the year. Mix them all together and you’re done.
This is one of my first recipes on my blog, and it inspired the “Outrageous Herbaceous Chickpea Salad” in my cookbook, Love Real Food. You can also find that recipe on the blog, called “Favorite Chickpea Salad.”
Chickpea Salad Recipe
A filling, healthy salad or side made with chickpeas, vegetables and parsley. This recipe makes a big bowl full of chickpea salad. Keep it to yourself or share at a potluck. Serve alone as a great side dish or salad, or on a bed of greens or grains for a more complete meal!
- In a good-sized bowl, simply combine all the ingredients.
- Season with salt and pepper, drizzle with olive oil and squeeze a lemon over it all. Mix, and you’re done!
Notes
Recipe inspired by 20 Something Cupcakes (blog no longer exists). Thanks, Sarah!
Make it tomato free: Simply omit the tomatoes.
Nutrition
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