Chickpea Salad
Ingredients
The salad
-
2
cans
chickpeas, rinsed and drained
-
1
medium
red bell pepper, chopped
-
1 ½
cups
chopped fresh flat-leaf parsley
-
½
cup
chopped red onion
-
½
cup
chopped celery
The dressing
-
3
tablespoons
extra-virgin olive oil
-
3
tablespoons
lemon juice
-
2
cloves
garlic, pressed or minced
-
½
teaspoon
fine salt
-
to taste
freshly ground black pepper
Instructions
- Combine all ingredients in a medium bowl.
- Toss until well mixed.
- Taste and adjust seasoning with more lemon juice, salt, or pepper if needed.
- Serve immediately or chill until serving.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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