Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.
I collect cookbooks, and love adding new ones to my collection. Recently I was fortunate enough to buy a couple cookbooks with gift cards I received for Christmas. While checking out my new “Cooking Light” cookbook, I found a super quick and light recipe for Lemony Chickpea Salad. The lemony chickpea salad looked good, so I decided to give it a try!
NOTE: Did you know chickpeas are from the legume family, and are a great source of healthy protein, dietary fiber, and contain numerous vitamins and minerals? You can learn more about this nutritious legume here.
Less than 5 minutes later I had this simple, yet great tasting, healthy side dish! The recipe for lemony chickpea salad is healthy, easy to make, and DELICIOUS!
Scroll Down For A Printable Recipe Card At The bottom Of The Page
Here’s How Simple It Is To Make Lemony Chickpea Salad
First, rinse and drain a can of chickpeas (also known as garbanzo beans). That’s about the hardest thing you will need to do to make this side salad!
Ready To Serve Lemony Chickpea Salad
Place the rinsed, drained chickpeas in a serving bowl. Add olive oil, fresh lemon juice, chopped fresh parsley, minced garlic, and crushed red pepper. Stir to fully combine the chickpeas with the light lemon dressing and the herbs and spices.
That’s it! See? I told you this healthy side salad was EASY!! Garnish the lemony chickpea salad with a lemon slice and a fresh sprig of parsley, if desired. Serve salad at room temperature, for best taste!
Have a fantastic day! I am choosing today to be thankful for the many blessings in my life, those seen and unseen, mercifully provided by the God I love with all my heart.
Looking For More SALAD Recipes?
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Recipe Source: The cookbook “Cooking Light Fresh Food Fast Weeknight Meals”, published by Oxmoor House, Inc., 2010, page 62.
- 15 ounce can chickpeas (garbanzo beans), drained and rinsed
- 1 Tablespoon fresh squeezed lemon juice
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon fresh parsley , chopped
- 1 garlic clove , minced
- 1/8 teaspoon crushed dried red pepper
- Place drained chickpeas into small serving bowl.
- Add lemon juice, olive oil, chopped parsley, minced garlic and crushed red pepper.
- Stir very well, to fully combine ingredients.
- Serve at room temperature. (If you are making this ahead of time, cover and refrigerate. Remove from refrigerator half an hour before serving, to allow olive oil in recipe to liquefy again!).
- Enjoy this light and healthy side salad.
Recipe makes approx. 4 (1/2 cup) servings, but is EASILY doubled.
Here’s one more to pin on your Pinterest boards!