Simple Chickpea Salad
An easy and delicious veggie side dish
Prep Time15 mins
Total Time15 mins
Course: Vegetable Side Dish
Cuisine: American
Servings: 2
Calories: 103kcal
- 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
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
- 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
Calories: 103kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg