Vegan Chickpea Salad

For a quick, healthy and easy veggie dish that's great any time of year, try this fresh tasting Vegan Chickpea Salad.

Why You'll Love This Recipe

Here's one of my favorite ideas for a tasty vegan chickpea salad that I've been making for years, and here's why you should too:

• It's dead-simple and full of amazing fresh flavor, thanks to fresh parsley.

• This is a super easy everyday vegetable side dish that you'll want to eat year-round, when you want a light, bright and easy side dish.

• There's a good chance you already have the ingredients on hand (thank you, canned chickpeas).

• Also! Endlessly versatile! Add more veggies and adjust the seasonings to your liking.

• This keeps great in the fridge for a couple of days, and the flavors get even better.

For the full instructions and ingredient list, please scroll down to the recipe card below.

1. Chickpeas: Also known as Garbanzo beans, and we're using the canned variety.

2. Shallot: Sliced super thin. Any kind of onion you have on hand will do.

3. Fresh Lemon: For a bright, refreshing flavor.

4. Italian Parsley: Loosely packed, and a lot of it.

5. Seasonings: Flaky sea salt, freshly ground lemon pepper and a touch of red pepper flakes.

6. Olive Oil: Extra virgin, if possible. Every ingredient matters for maximum flavor.

This is what I mean by "loosely packed" Italian Parsley. Just a rough measurement, followed by a rough chop.

1. Drain and Rinse: Drain the chickpeas from the can, rinse them in cold water and add them to a medium-sized bowl.

2. Chop: Thin on the shallots, a rough chop on the Italian Parsley.

3. Add: Go ahead and put all the seasonings into the bowl.

4. Squeeze: Add the fresh lemon juice to everything else.

5. Pour: The olive oil into the rest of the mixture.

6. Toss together: And now it's ready to eat!

• If you don't have a shallot, use any kind of onion you have, just be sure to slice it as thin as possible.

• My favorite flaky sea salt is Maldon, but use what you have.

• Add more red pepper flakes if you like it spicy.

• Use freshly ground black pepper instead of lemon pepper if that's what you have.

• You can easily double this recipe!

• This salad keeps very well in the fridge for a couple of days, and the flavors improve too.

Can I make this salad in advance?

Yes! It tastes even better the next day, and lasts for several days in the refrigerator.

Can I add anything else to this salad?

Yes! You could add different vegetables, like thin sliced zucchini or bell peppers or even fresh tomatoes. Use your imagination!

Can I add protein to the salad?

Yes! This would be excellent with shredded chicken, or grilled shrimp, tofu or steak.

Vegan Chickpea Salad

An easy and delicious veggie side dish.

Course: Side Dish

Total Time: 15 minutes

Servings: 2-4

Ingredients

• ▢ 1 15 oz Chickpeas, canned, drained and rinsed

• ▢ 1 tbsp Shallot, thinly sliced

• ▢ ¼ cup Italian Flatleaf Parsley, loosely packed and then roughly chopped

• ▢ 1 tbsp Lemon Juice, freshly squeezed

• ▢ 1 ½ tbsp Olive Oil, extra virgin

• ▢ ¼ tsp Red Pepper Flakes

• ▢ ¼ tsp Sea Salt, flaky if possible

• ▢ ½ tsp Lemon Pepper, freshly ground Or regular black pepper

Instructions

• Drain and rinse the chickpeas and place in a medium-sized bowl.

• Add the shallots, Italian Parsley, lemon juice, olive oil, red pepper flakes, sea salt and lemon (or regular) pepper.

• Stir to combine and serve.

Notes

• Chickpeas are also known as Garbanzo beans, same bean, different name.

• If you don’t have a shallot, use any kind of onion you have, just be sure to slice it as thinly as possible.

• Add more red pepper flakes if you like it spicy.

• Use freshly ground black pepper instead of Lemon Pepper if that’s what you have.

• You can easily double this recipe.

• This salad keeps very well in the fridge for a couple of days.

• Add a protein like chicken of tofu to make this recipe a meal.