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Easy Lemon Herb Chickpea Salad

A refreshing and vibrant salad bursting with lemon and herbs, perfect for quick meals or summer picnics.
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Serving Size 4 servings

Ingredients

Salad Ingredients

  • 2 cans (15oz) chickpeas, drained and rinsed Use canned for convenience.
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp fresh lemon zest Use fresh for best flavor.
  • 3 Tbsp fresh lemon juice Freshly squeezed preferred.
  • 1/2 tsp very finely minced/pressed garlic
  • 1 tsp black pepper (freshly ground)
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 2 Tbsp chopped fresh parsley (finely minced)

Instructions

Preparation

  • Start by draining and rinsing the chickpeas. Place them in a medium-sized mixing bowl.
  • In a separate small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, and red pepper flakes.
  • Drizzle the dressing over the chickpeas and sprinkle in the chopped parsley.
  • Gently toss everything together until the chickpeas are well coated in the flavorful dressing.
  • Allow the salad to chill in the refrigerator for at least an hour for the best taste.
  • When ready to serve, consider garnishing with a bit of extra parsley and a pinch of red pepper flakes for added flavor and presentation.

Notes

For a southwestern twist, add corn and diced avocado, or substitute parsley for cilantro. Store leftovers in an airtight container in the refrigerator for up to three days.