Lemony Chickpea Salad
This easy chickpea salad is a refreshing lunch or side dish with vibrant lemon, fresh parsley, mint, and veggies.
Servings: 2
Calories: 159kcal
Equipment
- 1 Chef's knife
- 1 Mixing spoon
Ingredients
- 1 15 oz can chickpeas (garbanzo beans), drained and rinsed
- 1 cup halved cherry tomatoes
- ½ cucumber diced
- ¼ red onion finely chopped
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- Zest and juice of 1 large lemon*
- 2 tablespoons extra-virgin olive oil*
- ¼ teaspoon salt add more to taste
- pinch of pepper
Instructions
- In a large mixing bowl, combine the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, and finely chopped red onion.1 15 oz can chickpeas, 1 cup halved cherry tomatoes, ½ cucumber, ¼ red onion
- Add the fresh parsley and mint to the bowl.¼ cup chopped fresh parsley, ¼ cup chopped fresh mint
- In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper to make the dressing.Zest and juice of 1 large lemon*, 2 tablespoons extra-virgin olive oil*, ¼ teaspoon salt, pinch of pepper
- Pour the lemon dressing over the chickpea salad mixture.
- Gently toss all the ingredients together until well combined and evenly coated with the lemon dressing.
- Taste the salad and adjust the seasoning, adding more salt or pepper if needed.
- Let the chickpea salad sit for about 10-20 minutes to allow the flavors to meld together. You can also refrigerate it for a while to let the flavors develop even further.
- Before serving, give the salad a final toss and garnish with some extra chopped fresh herbs, if desired.
Notes
⭐️Use high quality extra virgin olive oil in this recipe for the best flavor.
⭐️ When you zest a lemon, make sure to wash it before and use a microplaner to zest the entire lemon. Careful to not go too deep and get the white bitter part.
⭐️One large lemon yields about 3-4 tablespoon of lemon juice.
Other tips:
- If you have time, let this chill in the fridge for one hour before serving for the best flavor.
- This is an easy recipe to double for lunch for the week!
- This recipe is easily customizable. You can add in other ingredients like red pepper, spinach, artichokes, quinoa, other beans, avocado, and more!
- Store in the fridge for 4 days in an airtight container.
Nutrition
Calories: 159kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 307mg | Potassium: 360mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1289IU | Vitamin C: 32mg | Calcium: 46mg | Iron: 2mg