Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chickpea Salad

Recipe by becky

  • Total Time1 hour 10 minutes
  • YieldServes 1-2 1x

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; 1 400-gram or 15.5-ounce can, drained and rinsed)
25 milliliters olive oil (2 tablespoons)
30 milliliters fresh lemon juice (2 tablespoons; juice of 1 lemon), 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, stir together chickpeas, olive oil, lemon juice, parsley, basil, and chili flakes.

Chopped herbs and garbanzo beans in a bowl

Chickpeas and herbs in a metal bowl

Refrigerate 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 refrigerator for up to 3 days.

 

Equipment

Notes

Recipe can be doubled or tripled.

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

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

×