Name: Simple Chickpea Salad
Prep time: 15 min
Total time: 15 min
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

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For a quick, healthy and easy veggie side dish salad that tastes great any time of year, make this Simple Chickpea Salad! 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, like this easy to customize Superfood Salad
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

Celery Salad with Hazelnuts

Modern Carrot Salad

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!