Quick n Healthy Chickpea Salad Recipe
This chickpea salad recipe is the best! Keep this healthy chickpea salad in the fridge—it’s the perfect side salad, snack and meal component. It’s vegan and gluten free, too! Recipe yields 4 generous side salads or 6 medium.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients:
2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
1 medium red bell pepper, chopped
1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch)
1/2 cup chopped red onion (about 1/2 small)
1/2 cup chopped celery (about 2 ribs)
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice (from 1 to 1 1/2 lemons), or more if needed
2 cloves garlic, pressed or minced
1/2 teaspoon fine salt
Freshly ground black pepper, to taste
Instructions:
In a medium bowl, combine all of the ingredients. Toss until combined. Taste and add additional lemon juice, salt, or pepper if necessary.
Serve immediately, or chill until you’re ready to serve. Leftovers keep well, covered in the refrigerator, for up to 4 days.
Notes:
Serving suggestions: Enjoy this salad as-is or serve it over greens or literally anything that could use some substance and vegetables (nachos or pasta, even). It’s nice with crumbled feta cheese as well.
Nutritional Info:
Serving Size 1 generous side salad
Serves 4
Amount Per Serving
Calories298TotalFat14g18%SaturatedFat1.8gTransFat0gPolyunsaturatedFat2.4gMonounsaturated Fat 8.2g 0%Cholesterol 0mg 0%Sodium 585mg 25%Total Carbohydrate 35.9g 13%Dietary Fiber 10g 36%Sugars 7.8g Protein 10.4g 21%Vitamin A16%Vitamin C83%Calcium8%Iron16%Vitamin D0%Magnesium12%Potassium9%Zinc10%Phosphorus11%Thiamin (B1)7%Riboflavin (B2)6%Niacin (B3)5%Vitamin B618%Folic Acid (B9)28%Vitamin B120%Vitamin E7%Vitamin K473%