I like to make a refrigerator salad every week to just have on hand if I get hungry so I don’t reach for the potato chips or cookies in a pinch. This zesty Lemon Herb Chickpea Salad is one of my favorites because it takes just minutes to make a big batch and then I can munch on it throughout the week. It’s very simple plant-based ingredients with a fresh, lemon herb tanginess.
Chickpeas, also known as garbanzo beans, are a great addition to my diet because they are anti-inflammatory for my MS! I love them because they are high in protein and fiber, but lower in carbs so they keep me full longer. If you are looking for a delicious, simple salad to have on hand for emergency lunches at home, this is it. It’s also great in a lettuce wrap with some red onion and tomato.
A couple of tips for this recipe:
- Depending on your mood and individual taste, you can add more black and red pepper to give this a stronger kick!
- Whenever you use Extra Virgin Olive Oil for a salad, use one you love the flavor and smell of. I used a pure cold pressed Mediterranean Extra Virgin Olive Oil by Frantoio D’orazio that I was gifted for this recipe and it was incredible – such a fruity, delicious oil. You can find good quality oil in Trader Joes, World Market, or TJ Maxx to name a few – just make sure that it is pure and not blended with a different kind of oil. (I noticed Costco has started selling Graza when I was in there last week!)
- I like to sprinkle with just a little bit of extra parsley and red pepper flakes just before serving to pretty it up. Go easy on the extra red pepper flakes unless you like extra spicy!
Ingredients:
- 2 (15oz) cans chickpeas, drained and rinsed
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp fresh lemon zest
- 3 Tbsp fresh lemon juice
- 1/2 tsp very finely minced/pressed garlic
- 1 tsp black pepper, freshly ground
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp chopped fresh parsley, finely minced
Instructions:
- Drain and rinse the chickpeas and place in a medium sized mixing bowl.
- In a small bowl, whisk together the olive oil, lemon zest and juice, garlic, salt, pepper and red pepper flakes.
- Pour the dressing over the chickpeas, add the parsley and toss until well combined.
- Refrigerate at least an hour before serving. Garnish with some additional parsley and a pinch of red pepper flakes if desired!
Zesty Lemon Herb Chickpea Salad
This Lemon Herb Chickpea Salad recipe is zesty with simple ingredients that make it easy to throw a big batch together, perfect for picnics and quick lunches!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2 (15oz) cans chickpeas, drained and rinsed
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp fresh lemon zest
- 3 Tbsp fresh lemon juice
- 1/2 tsp very finely minced/pressed garlic
- 1 tsp black pepper freshly ground
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp chopped fresh parsley finely minced
Instructions
- Drain and rinse the chickpeas and place in a medium sized mixing bowl.
- In a small bowl, whisk together the olive oil, lemon zest and juice, garlic, salt, pepper and red pepper flakes.
- Pour the dressing over the chickpeas, add the parsley and toss until well combined.
- Refrigerate at least an hour before serving. Garnish with some additional parsley and a pinch of red pepper flakes if desired!
Notes
A couple of tips for this recipe:
- Depending on your mood and individual taste, you can add more black and red pepper to give this a stronger kick!
- Whenever you use Extra Virgin Olive Oil for a salad, use one you love the flavor and smell of. I used a pure cold pressed Mediterranean Extra Virgin Olive Oil by Frantoio D'orazio that I was gifted for this recipe and it was incredible - such a fruity, delicious oil. You can find good quality oil in Trader Joes, World Market, TJ Maxx - just make sure that it is pure and not blended with a different kind of oil. (I noticed Costco has started selling Graza when I was in there last week!)
- I like to sprinkle with just a little bit of extra parsley and red pepper flakes just before serving to pretty it up. Go easy on the extra red pepper flakes unless you like extra spicy!
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