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Chickpea Salad

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  • Author: becky
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 1-2 people 1x

Description

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.

Ingredients

Scale

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.

Chopped herbs and garbanzo beans in a bowl

Chickpeas and herbs in a metal bowl

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.

Grated cheese on top of a bowl of garbanzo bean salad

Chickpea salad in a metal bowl

Store leftover chickpea salad in an airtight container in the refrigeratorn for up to 3 days.

 

Equipment

  • Prep Time: 10 minutes
  • Chilling Time: 1 hour
  • Category: Savory
  • Method: No Cook

Did you make this recipe?

Tag @bastecutfold and use the hashtag #bastecutfold on Instagram.

Find it online: https://bastecutfold.com/chickpea-salad-recipe/

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