Quick Chickpeas Salad

"This is delicious, healthy and very easy to make. From FoodFit.com"
photo by Boomette photo by Boomette
photo by Boomette
Ready In:




  • In a large bowl, whisk together the mustard, lemon juice, olive oil and vinegar, stir in the garlic, parsley, onion and bell pepper.
  • Gently toss the beans and dressing and season with salt and pepper to taste.
  • Serve chilled or at room temperature.

Questions & Replies

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  1. JenRaj007
    Very good! I added tomatoes and it was lovely. Will definitely be making this again.
  2. Beachamorgan
    Thanks for such a simple but very tasty way to make chickpeas. I adjusted the recipe ingredients a bit based on my own tastes. For the dressing I reduced the acid part to 2 T of wine vinegar and 1/2 a lemon, about 1 1/2 T juice. I reduced the garlic to 1 clove and I used a garlic press instead of mincing. Added 1/2 t salt and 1/4 t pepper. I used green onions & left out the red bell pepper. Although I think the reb bell pepper tastes good I have a kid who doesn't. Finally, I doubled the chickpeas to 3 cups. Its a keeper!
  3. Boomette
    I omitted the onion. Maybe I would use a little bit less of lemon juice. It was a bit tart. This chickpea salad is quite tasty. But be sure to eat it the same or next day. Cause after, it's too lemony, too tart. Thanks Susie. Made for Please Review My Recipe.
  4. LoriLou
    I came across this recipe in the midst of a garbanzo craving. This was a quick and easy salad to put together. As a personal preference, I diced the onion so that every thing was more of an equal size. The dressing was good, if a bit tart, but with a touch more salt, it balanced out nicely. Thanks, I would make this tasty salad again to soothe a craving!
  5. JackieOhNo!
    This really is quick, but quite tasty too. I chilled this for several hours before eating, and it was delicious. I will definitely be making this again! Thanks for posting. Made for My 3 Chefs.


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