Chickpea Salad

This chickpea salad recipe is one thing we make on a regular basis at our home. Like, severely a minimum of a pair instances a month. I normally serve this alongside aspect greek meatballs but it surely’s an amazing aspect salad for many totally different meals. You possibly can serve this as a foremost course and it particularly makes an amazing lunch as it may be made forward and travels properly.

One factor I really like about this chickpea salad is it’s easy. With only a handful of substances you possibly can have a contemporary, vibrant tasting meal. It additionally makes a filling vegetarian possibility as there’s a superb quantity of protein and carbs from the chickpeas.

Associated: Attempt my recipes for do-it-yourself 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 finest for this recipe
Cucumber
Garlic
Parsely
Lemon juice
Olive oil
Salt

The way 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 properly. Season with salt.

Suggestions and Substitutions

For those who don’t have parsley I’ve used cilantro or dill on this salad and they’re each nice.
If wanted you possibly can substitute the lemon juice for lime juice.
In case you are serving this chickpea salad as a foremost course a couple of additions that take it to the subsequent degree are sliced kalamata olives and cubed feta.
This salad is nice the day it’s made however will be saved in an hermetic container within the fridge for a minimum of a pair days.

Extra Salad Recipes

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A contemporary and flavorful salad made from chickpeas, tomatoes, cucumber and extra.

Course Salad

Delicacies Greek

Key phrase chickpea salad

Prep Time 10

Complete Time 10

Servings

Energy 231kcal

Writer Emma Chapman

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

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 properly. Season with salt.

Notes

For those who don’t have parsley I’ve used cilantro or dill on this salad and they’re each nice.
If wanted you possibly can substitute the lemon juice for lime juice.
In case you are serving this chickpea salad as a foremost course a couple of additions that take it to the subsequent degree are sliced kalamata olives and cubed feta.
This salad is nice the day it’s made however will be saved in an hermetic container within the fridge for a minimum of a pair days.