Chickpea Salad
photo by chicago gillott-i
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
SALAD
- 3 (1275.72 g) can chickpeas, rinsed and drained
- 177.44 ml chopped red onion
- 236.59 ml diced red bell pepper
- 236.59 ml diced green bell pepper
- 29.58 ml chopped fresh cilantro, not dried
- 29.58 ml chopped fresh flat leaf parsley, not dried
-
DRESSING
- 3 crushed garlic cloves
- 88.74-118.32 ml lemon juice, can use lime juice
- 59.14-78.78 ml extra virgin olive oil
- 1.23 ml sea salt
- 1.23 ml black pepper
- 1.23 ml sugar (optional)
directions
- In a large bowl, toss together the rinsed and drained chickpeas, onion, peppers, cilantro and parsley.
- In a small bowl, whisk together the crushed garlic, lemon juice, olive oil, salt, pepper and (optional) sugar.
- Pour the dressing over the salad mixture and gently toss to coat well.
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Reviews
-
Very good salad. I did not use the dried parsley nor did I use the sugar in the dressing. Other than that, I followed the recipe. It is very appealing to the eye with all the colours. I served this at a party and I had the leftovers with some chopped ham on a bed of rocket (arugula) for lunch today... yummy!
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delicious salad. had leftover chickpeas from a soup i made and put this together. easy to make; followed recipe except for parsley as i had none on hand. i think the garlic cloves make such a difference over garlic powder so be sure not to substitute that. could be used as a meal in itself as it is very satisfying. thanks for the super recipe!!!!
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I took this to a potluck lunch at our church this morning and it dissapeared! Loved the fresh lemon taste! I did alter it just a bit. I only used 1 can of chickpeas, halved the rest of the ingredients, didn't have red bell pepper, so used more green, used alot more parsley and cilantro, and made about 2/3 of the dressing. Thank you! I wish I could have taken a photo, it was so pretty!
RECIPE SUBMITTED BY
*Parsley*
United States