Chickpea Salad

Chickpea Salad

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 4 Servings

If you are short on time, use canned chickpeas for this hearty, vegetarian salad. Otherwise, boil your own chickpeas after soaking them in water overnight.


  • 14 ounces canned chickpeas, rinsed and drained
  • 1 red chili, finely sliced and seeds removed
  • 1 handful flat-leaf parsley, chopped
  • sea salt and freshly ground black pepper, to taste
  • juice of 1 lemon
  • 1/2 cup good-quality extra-virgin olive oil


  1. Put the chickpeas, chili, parsley and a few generous pinches of salt and pepper into a bowl and toss to combine.
  2. Add the lemon juice and the olive oil and toss once again until well-mixed. Serve immediately, or cover and place in the refrigerator for 1 hour to allow flavors to blend.


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