This chickpea salad is a crowd pleaser. It’s easy to make and many of the ingredients you may already have on hand. It makes packing lunches a breeze. Just make it in bulk and it will keep for a few days! You can eat it by itself or throw it on top of kale, add some avocado, a few fresh tomatoes, and a fresh squeeze of lemon juice. The recipe is also easily adaptable to other ingredients. You might actually have everything you need to make this recipe or a version of it today!
Ingredients:
Recipe makes about 6 cups or 6 servings. It’s great for packed lunches or to bring to a party!
- 2 cans of chickpeas or 3 cups of prepared chickpeas
- 3 large carrots peeled and chopped up small
- 1 cup of halved cherry or grape tomatoes
- 1/2 cup of yellow bell pepper diced up
- 1/2 cup of orange bell pepper diced up
- 1 small onion diced
- 4 minced fresh garlic gloves – Use 2 if you don’t love garlic like I do.
- 1/2 cup of packed finely chopped parsley
- 1/8 cup of olive oil
- 1 1/2 large lemons juiced
- 1/2 tsp of Himalayan Salt – more to taste
- 1/4 tsp of ground pepper or about 10 turns on your pepper grinder
Instructions for Chickpea Salad:
Add in all of the above ingredients to a large mixing bowl. Mix well & you are done! So easy! It’s delicious right away, but the flavors mend together even more once it sits in the fridge for a few hours.
Riane’s Tidbits:
- This chickpea salad is great on it’s own, but it’s also great on top of fresh greens with some sliced avocado, fresh tomato, and a squeeze of lemon or drizzle of olive oil.
- You can easily halve the recipe to make a smaller amount. I’m a girl that doesn’t want to live in the kitchen nonstop, so if I can make a recipe in bulk to help with packed lunches and leftovers for meals, I do it.
- Don’t skip on the fresh parsley if you can. Fresh herbs add so much flavor to dishes.
- Fresh lemon juice not only adds a fresh lemon taste, but also brings out the flavors as salt does. If you are trying to avoid or cut out salt, add in more lemon juice.
- On the flipside, add in more salt to taste if you wish.
- You can skip the olive oil if avoiding fats.
- Any type of onion works great in this recipe.
- Tomatoes hold up the least in this dish (if storing leftovers), which is why it’s best to use small cherry or grape tomatoes as they are more firm.
- Because green peppers have the least amount of nutritional value, opt for red, orange, or yellow bell peppers when you can.
Bell peppers are an ideal weight loss food as their fiber helps to curb the appetite while helping to keep you energized throughout the day. Green bell peppers are technically an “unripe” pepper. Even though green peppers are edible, the red, orange, and yellow bell peppers contain significantly higher levels of vitamins, mineral, and antioxidants.
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Chickpea Salad
Ingredients
- 2 cans of chickpeas or 3 cups of prepared chickpeas
- 3 large carrots peeled and chopped up small
- 1 cup of halved cherry or grape tomatoes
- 1/2 cup of yellow bell pepper diced up
- 1/2 cup of orange bell pepper diced up
- 1 small onion diced
- 4 minced fresh garlic gloves – Use 2 if you don’t love garlic like I do.
- 1/2 cup of packed finely chopped parsley
- 1/8 cup of olive oil
- 1 1/2 large lemons juiced
- 1/2 tsp of Himalayan Salt – more to taste
- 1/4 tsp of ground pepper or about 10 turns on your pepper grinder
Instructions
- Add in all of the above ingredients to a large mixing bowl. Mix well & you are done! So easy! It’s delicious right away, but the flavors mend together even more once it sits in the fridge for a few hours.
Notes
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