This chickpea salad recipe is one thing we make on a regular basis at our home. Like, severely at the least a pair occasions a month. I often serve this alongside aspect greek meatballs however it’s an ideal aspect salad for many totally different meals. You could possibly serve this as a essential course and it particularly makes an ideal lunch as it may be made forward and travels nicely.
One factor I really like about this chickpea salad is it’s easy. With only a handful of elements you’ll be able to have a recent, brilliant tasting meal. It additionally makes a filling vegetarian choice as there’s a great quantity of protein and carbs from the chickpeas.
Associated: Strive my recipes for home made hummus and tzatziki (one other recipe we make a LOT at our home).
Chickpea Salad Elements
- Chickpeas – additionally referred to as garbanzo beans
- Tomatoes – I like cherry tomatoes greatest for this recipe
- Cucumber
- Garlic
- Parsely
- Lemon juice
- Olive oil
- Salt
Find out how to make Chickpea Salad
First chop up the tomatoes and cucumber. Mince the garlic. Drain and rinse the chickpeas. Chop up the parsley.
In a medium sized mixing bowl mix the tomatoes, cucumber, garlic, chickpeas and parsley. Squeeze the lemon juice over all and add the olive oil. Combine nicely. Season with salt.
Ideas and Substitutions
- In case you don’t have parsley I’ve used cilantro or dill on this salad and they’re each nice.
- If wanted you’ll be able to substitute the lemon juice for lime juice.
- If you’re serving this chickpea salad as a essential course a number of additions that take it to the following stage are sliced kalamata olives and cubed feta.
- This salad is nice the day it’s made however could be saved in an hermetic container within the fridge for at the least a pair days.
Extra Salad Recipes
Chickpea Salad
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Elements
- 15 ounces chickpeas
- 10-12 ounces cherry tomatoes
- 10-12 ounces cucumber
- 2 tablespoons parsley
- ½ lemon
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Directions
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First chop up the tomatoes and cucumber. Mince the garlic. Chop up the parsley.
-
Drain and rinse the chickpeas.
-
In a medium sized mixing bowl mix the tomatoes, cucumber, garlic, chickpeas and parsley.
-
Squeeze the lemon juice over all and add the olive oil.
-
Combine nicely. Season with salt.
Notes
- In case you don’t have parsley I’ve used cilantro or dill on this salad and they’re each nice.
- If wanted you’ll be able to substitute the lemon juice for lime juice.
- If you’re serving this chickpea salad as a essential course a number of additions that take it to the following stage are sliced kalamata olives and cubed feta.
- This salad is nice the day it’s made however could be saved in an hermetic container within the fridge for at the least a pair days.
