Vegan Chickpea Salad
An easy and delicious veggie side dish.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Vegetable Side Dish
Cuisine: American
Servings: 2
Calories: 103kcal
Cost: $4.00-$8.00
- 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
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.
- 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.
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