Simple Chickpea Salad is a quick, healthy and easy veggie side dish salad that tastes great any time of year. Using only basic pantry ingredients, this salad is really versatile, keeps well in the fridge, and is satisfying and delicious too.
Since we’re all doing the best we can with pantry items right now, I thought I’d share one of my favorite ideas for a tasty bean 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
- This is a super easy everyday vegetable side dish that you’ll want to eat year-round
- 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
- Double the recipe for a quick side dish
- This keeps great in the fridge for a couple of days, and the flavors get even better 🙂
Ingredients You’ll Need for this Recipe
- Chickpeas: Also known as Garbanzo beans, and we’re using the canned variety.
- Shallot: Sliced super thin. Any kind of onion you have on hand will do.
- Fresh Lemon: For a bright, refreshing flavor.
- Italian Parsley: Loosely packed, and a lot of it.
- Seasonings: Flaky sea salt, freshly ground lemon pepper and a touch of red pepper flakes.
- 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.
How to Make Simple Chickpea Salad
Folks, this couldn’t be easier. Here are the steps:
- Drain and Rinse: Drain the chickpeas from the can, rinse them in cold water and add them to a medium-sized bowl
- Chop: Thin on the shallots, a rough chop on the Italian Parsley
- Add: Go ahead and put all the seasonings into the bowl
- Squeeze: Add the fresh lemon juice to everything else
- Pour: The olive oil into the rest of the mixture
- Toss together: And now it’s ready to eat!
Tips for Success with this Recipe
- 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
- 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.
More Recipes to Try
Strawberry Asparagus Salad with Lemon Vinaigrette
Naan BLT with Sun Dried Tomato Mayo
Crunchy Green Bean, Pea and Walnut Salad
Blackberry Salad with Toasted Hazelnuts
If you’ve tried this Simple Chickpea Salad or any recipe on Studio Delicious, I’d love to hear from you in the comments below!
Simple Chickpea Salad
Ingredients
- 1 15 oz canned Chickpeas, drained and rinsed
- 1 tbsp Shallot, thinly sliced
- 1/4 cup Italian Flatleaf Parsley, loosely packed and then roughly chopped
- 1 tbsp Fresh Lemon Juice
- 1 1/2 tbsp Olive Oil, extra virgin
- 1/4 tsp Sea Salt, flaky if possible
- 1/8 tsp Red Pepper Flakes
- 1/4 tsp Lemon Pepper, freshly ground
Instructions
- Drain and rinse the chickpeas and put in a medium-sized bowl
- Add the shallot
- Add the Italian Parsley
- Add the lemon juice, olive oil, sea salt, red pepper flakes and lemon 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 thin as possible
- My favorite flaky sea salt is Maldon
- 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
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
I love how you kept this salad so simple – my absolute favorite way to enjoy chickpeas is with lemon, olive oil and sometimes feta cheese.
Feta cheese sounds great!
I love a simple salad that goes well with everything. We just planted parsley, so I’m looking forward to making this a lot this summer.
Great!
Simple salads are the best. They are great quick meal if you use right ingredients, like chickpeas that are so nutritious and healthy. I’m gonna put this salad on my menu for next week. Thanks for inspiration!
You bet! 🙂
This was such a great way to use up the vegetables we already had in the fridge. And luckily we did have chickpeas!
It’s amazing what you can do with a can of beans!
I love that this salad is made with simple ingredients and yet is loaded with tremendous flavor.