a satisfying, high-protein, low-fat chickpea salad.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 19 ounces garbanzo beans, drained
- 2 tablespoons red onion, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- ½ cup chopped parsley
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.
Reviews
I’ve made this recipe many times really really like it but I do add a tablespoon of red wine vinegar dressing to kind of up the flavor profile
So simple yet delicious! The quality of tomatoes makes a difference and since it’s winter in Michigan, my choices weren’t great. I think I’ll try quartered cherry tomatoes until summer gets here. Thanks for a simple, healthy recipe!
I LOVE this recipe! Have been making it and adding variations according to what I have on hand (quinoa, beans, sweet pepper…) – tastes even better the day after!
Bland. I thought this was a different chickpea salad that I’ve made before and didn’t have time at Thanksgiving to really research it. The only thing this salad has going for it is its healthiness. This was almost tasteless and I won’t make it again. My guests barely touched it – chickpeas aren’t for everyone I guess. I’ll know better next time.
I like to add cilantro (instead of parsley) and cherry tomatoes. Some dill instead of parsley or cilantro would be good too.
This was so good I could have eaten the whole thing by myself. I know it said to chill for 2 hours but I couldn’t wait.
This isn’t bad exactly -it’s hard to argue with fresh tomato in anything. But it feels like a salad for people who don’t like really heavy dressings or uh…a lot of flavor. Not terrible but I probably won’t be making again.
I added cook spinach to the salad, warmed it up a bit and added some turmeric, cumin and garman marsala. Loved it.
The only change I made was used cilantro instead of parsley. It was really tasty!
Delicious and simple. Give it an hour or two for the flavors to develop.
I felt like the flavor of the garlic and the onions overpowered the tase of the chickpeas. Next time I make it, I will probably do two whole tomatoes and maybe double the amount of chickpeas. Not too bad, but it wasn’t my favorite.
I like to toast the chickpeas over a bit of oil then add cumin to coat.
I added half an orange pepper and some broccoli chopped small to hide it from the kids and sneak some vegetables in.
easy delicious recipe! I used yellow sunburst cherry tomatoes, and yellow onion. Fresh basil, parsley, thyme, and oregano all from my garden. I also used olive oil and red wine vinegar instead of lemon juice.
I give this 5 stars for being both healthy and delicious. I also used regular chickpeas and soaked it overnight instead of buying the canned ones. You can adjust the lemon depending on how tangy you want it to taste. I would make this over and over again.
Delicious
added to much garlic but other then that it was really good.
I added cucumbers, yum
OK, but bland, as is. Took it up a notch with balsamic vinegar. If you really want to take it up two notches, put on balsamic vinegar and Sriracha chili sauce.
This was a big hit at our family gathering. I will definitely make it again.
Excellent. I like a bit more flavour so added some cumin and balsamic vinegar. So much better than any of the store bought. Thank you for the receipe!!