Chickpea salad has become a mainstay in my fridge over the past few weeks. It’s super easy to throw together, and makes a fresh, protein-packed side dish. I love this no-cook recipe because it calls for vibrant vegetables that are easy to come by any time of the year. Mix them all together and you’re done!
Chickpea Salad
Prep time:
Total time:
Serves: 2
Recipe Modified from: cookieandkate
Ingredients
- 2 (14 ounce) cans of chickpeas, rinsed and drained
- ½ cup roasted red and/or yellow peppers, chopped
- ¼ cup sliced kalamata olives
- ⅓ cup sliced cherry tomatoes
- Small bunch of parsley, chopped
- 3 scallions, chopped
- 2 cloves garlic, pressed or minced
- 1 lemon, juiced
- Olive oil, to taste
- Salt and pepper, to taste
Instructions
- In a good-sized bowl, simply combine all the ingredients, season with salt and pepper, drizzle with olive oil and squeeze a lemon over it all. Mix, and you’re done!
Photo Credit: cookieandkate
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