Name: Favorite Chickpea Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas; 1 medium red bell pepper, chopped; 1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch); 1/2 cup chopped red onion (about 1/2 small); 1/2 cup chopped celery (about 2 ribs); 3 tablespoons extra-virgin olive oil; 3 tablespoons lemon juice (from 1 to 1 1/2 lemons), or more if needed; 2 cloves garlic, pressed or minced; 1/2 teaspoon fine salt; Freshly ground black pepper, to taste

This chickpea salad recipe is the best! Keep this healthy chickpea salad in the fridge—it's the perfect side salad, snack and meal component. It’s vegan and gluten free, too! Recipe yields 4 generous side salads or 6 medium.

Favorite Chickpea Salad

each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas

red bell pepper, chopped

flat-leaf parsley (about 1 bunch)

onion

celery (about 2 ribs)

olive oil

lemon juice

garlic, pressed

salt

black pepper,

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.

Couldn't resist making this as soon as I read it!  Delish -- plus had all ingredients handy.  Yum crunchy, too.

Made this awesome salad tonight!   So fresh and satisfying.  Thank you Kate!  

Maggie C.

I really need to take the time to review more of your recipes, as I make so many of them. I really enjoyed this salad, and ir was so easy to make - I had all of the ingredients already, and it was fast. I try to eat beans every day, and this is a simple and delicious way to get them in at lunch. Lots of parsley, which I love. I would cut back on the red onion if I wasn’t working from home.

Made this almost as soon as you posted it and it turned out great! It kept well in the fridge for several days and made for great lunches. Thanks again for another winner!

I made this for lunch yesterday and have not stopped thinking about it since.  Absolutely delicious!

Recommend a dressing for this salad, please.

Made this recipe yesterday and it was very good. Grated the garlic and it was too garlicky for us, so will cut back to one clove. Will definitely make it again!

Long time fan, first review. This salad is soooo good on its own or as a side dish.  Serving size was more like for 6. I sent this recipe to my daughter, who is vegan , and she too loved this salad (another 5 star from her). I think parsley is key to this recipe so don't skimp on the parsley.  Please keep your recipes coming!

I have loved so many of your recipes but this was a miss for my family and I.

Absolutely delicious!! I was slightly concerned with the amount of parsley but I used it all. It was SO good! Thank you!!

This  made a delicious super easy Sunday night supper--- some ate it on a bed of fresh spinach; some straight out of a bowl with crackers. Thanks for another yummy recipe!

Thank you so much for a terrific recipe. I followed the recipe with only a couple of additions, I did add yellow and orange peppers a little cayenne. Not only does it taste scrumptious it is also beautiful.

Delicious as is...I added feta and kalamata olives.

Delicious! Healthy. Filling. Perfect for meal prep, make ahead for the week.

I was amazed at how much flavor this bad boy packs!  I found myself eating a very large portion.  I also love the simple prep.  Thank you for this one! :)

Well, I totally forgot to add the garlic. Still so amazing and from now on I may just keep it that way! Thank you!

I will have to try it with arugula next time. Actually sounds heavenly!

I made this with roasted chickpeas because I felt I needed something warm on this cold and wet evening. Stirred through with some feta and it came out a treat. Will make again!

Favorite Chickpea Salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Author : Cookie and Kate

Ingredients

Instructions

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