Make Chickpea Salad (Healhty, Perfect for Potlucks)

• Food: Chickpea Salad
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Have you tried my favorite chickpea salad recipe yet? Sure, I’ve already posted several popular chickpea salads on the blog, but this is my all-time favorite. It’s called the “Outrageous Herbaceous Chickpea Salad”, and it’s exactly right!

“Here’s a quick and easy chickpea salad that I could eat every day.” With chopped bell pepper, parsley, red onion, and celery, it’s bursting with fresh Mediterranean flavors.

It goes from tasty to transcendent with the addition of lemon and garlic. This salad travels nicely, making it ideal for picnics and potlucks. It’s also a fantastic lunch choice if you make a big enough amount…”

I still like this recipe as much as I did when I first prepared it several years ago. I stand by every recipe in the cookbook, and it makes me so glad to hear that you’re using it!

When I have this salad in the fridge, I eat much better. It’s a hearty side salad or a tasty mid-afternoon snack.

Pile it on top of a bed of greens, cooked healthful grains like farro or quinoa, or even scrambled eggs or nachos with cheese. There’s no way to go wrong with this one.

Chickpea Salad at its Finest

There are three more reasons to adore this dish:

• This chickpea salad is incredibly simple to make. Chop a few ingredients, drain and rinse canned chickpeas, then combine everything in a bowl!
• For lunch, picnics, road vacations, and aircraft rides, this salad is ideal.
• Bring this allergy-friendly salad to your next get-together—vegan/dairy-free, it’s gluten-free and nut-free, so everyone can enjoy it.

Chickpea Salad

This dish for chickpea salad is fantastic! Keep this nutritious chickpea salad in the fridge for a quick side salad, snack, or supper. It’s also gluten-free and vegan! This recipe makes 4 large side salads or 6 medium salads.

INGREDIENTS

• 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
• 1 medium red bell pepper, chopped
• 1 ½ cups chopped fresh flat-leaf parsley (about 1 bunch)
• ½ cup chopped red onion (about ½ small)
• ½ cup chopped celery (about 2 ribs)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice (from 1 to 1 ½ lemons), or more if needed
• 2 cloves garlic, pressed or minced
• ½ teaspoon fine salt
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Combine all of the ingredients in a medium mixing basin. Toss until everything is well blended. If required, season with more lemon juice, salt, or pepper.
2. Serve right away or keep chilled until ready to serve. Leftovers can be stored in the refrigerator for up to 4 days if covered.

NOTES

• SUGGESTIONS FOR SERVING: Serve this salad on its own or over greens or anything else that could use some substance and vegetables (nachos or pasta, even). It’s also good with crumbled feta cheese.