Buy Now → Chickpea Salad
An easy chickpea salad recipe with made with canned chickpeas, lemon juice, olive oil, and chopped fresh herbs. A lovely summer side dish, or light and healthy lunch.
- Prep Time: 10 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: Serves 1-2 people 1x
- Category: Savory
- Method: No Cook
Ingredients
250 grams chickpeas (2 3/4 cups, or 1 400-gram can, drained and rinsed)
25 milliliters olive oil (2 tablespoons)
30 milliliters fresh lemon juice (2 tablespoons), or to taste
8 grams chopped fresh parsley (1/4 cup, not packed)
8 grams chopped fresh basil (1/4 cup, not packed)
Generous pinch chili flakes
Salt and pepper, to taste
15 grams freshly grated Parmesan cheese (2 tablespoons)
Instructions
In a medium bowl, combine chickpeas, olive oil, lemon jice, parsley, basil, and chili flakes.
Transfer bowl to the refrigerator. Chill for at least 1 hour, or until ready to serve.
Toss with the grated Parmesan cheese. Season with salt and pepper to taste.
Store leftover chickpea salad in an airtight container in the refrigeratorn for up to 3 days.
Find it online: https://bastecutfold.com/chickpea-salad-recipe/