Go Back
+ servings
an overhead photo of a white bowl of chickpea salad.
Print Recipe
5 from 15 votes

Vegan Chickpea Salad

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

Equipment

  • Colander to drain and rinse chickpeas
  • chef's knife
  • large spoon
  • Medium sized bowl
  • measuring cups and spoons

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.

Nutrition

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