Simple Lemon Chickpea Salad
A bright and filling no-cook salad featuring tender chickpeas, fresh lemon, garlic, rosemary, and parsley, perfect for any meal or occasion.
Ingredients
Main ingredients
- 2 cans chickpeas, 15 ounces each, drained and rinsed Yields about 3 cups
- 1/4 cup finely chopped fresh rosemary Use less if rosemary tastes strong
- 1 cup finely chopped fresh parsley Use flat-leaf parsley for flavor
- 5 cloves garlic, minced This is roughly 4 tablespoons depending on clove size
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon zest Avoid the bitter white pith
- 1/2 teaspoon sea salt Plus more to taste
- 1/2 teaspoon freshly ground black pepper Plus more to taste
Instructions
Preparation
- Drain the chickpeas in a colander and rinse them under cool running water. Shake off excess water.
- Finely chop the rosemary and parsley. Mince the garlic and zest the lemon before juicing it.
Mixing
- Add the chickpeas, herbs, garlic, olive oil, lemon juice, lemon zest, salt, and black pepper to a large mixing bowl.
- Stir gently but thoroughly until the chickpeas are coated and the herbs are evenly distributed.
- Taste and adjust the salt, pepper, lemon juice, or olive oil as needed.
Serving
- Serve right away, or let the salad rest for 10 to 20 minutes so the flavors can meld.
Notes
Best served cold or at room temperature. Refrigerate leftovers and stir before serving. Can refresh with olive oil and lemon juice if dry after refrigeration.