Mediterranean Chickpea Salad

Here’s a simple chickpea salad that I could eat every single day. It’s bursting with fresh Mediterranean flavors, thanks to chopped bell pepper, parsley, red onion, and celery. Lemon and garlic take it from tasty to transcendent.

Outrageous Herbaceous Chickpea Salad

 BY KATHRYNE TAYLOR

This salad packs well, so it’s perfect for potlucks and picnics. It’s also a great lunch option, so long as your serving is large enough. You can also pile it onto greens and drizzle some Liquid Gold Salad Dressing on top for a quick and substantial green salad.

  • 4 side salads SERVINGS

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 1⁄2 small)
  • ½ cup chopped celery (about 2 ribs)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice (from 1 to 11⁄2 lemons), or more if needed
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper

Preparation

1. In a medium bowl, combine the chickpeas, bell pepper, parsley, onion, celery, olive oil, lemon juice, garlic, salt, and pepper to taste. Toss until combined. Taste and add additional lemon juice, salt, or pepper if necessary.

2. Serve immediately, or chill until you’re ready to serve. Leftovers keep well, chilled, for up to 4 days.