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Herbed Chickpea Salad

  • Prep 10 min
  • Total 15 min
  • Servings 4
  • Pinterest
    8
  • Print
    42
  • Save
    98
  • Facebook
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Fresh spring herbs tossed with fresh vegetables and chickpeas makes a quick and versatile salad. MORE + LESS -

Nick Evans Nick Evans
November 24, 2014

Ingredients

1
(16 ounce) can chickpeas, drained and rinsed
1
cup grape tomatoes, quartered
1/2
cup fresh peppers, chopped
1
clove garlic, minced
2
tablespoons fresh basil, minced
2
tablespoons fresh parsley, minced
1/3
cup feta cheese, crumbled
1/2
lemon juice only
2
tablespoons olive oil
1
pinch salt and pepper

Steps

Hide Images
  • 1
    Drain chickpeas and rinse them well with cold water.
  • 2
    Chop tomatoes, peppers (you can use any kind really), and mince garlic. Add to a bowl with juice from 1/2 lemon.
  • 3
    Mince fresh herbs and add to bowl along with crumbled feta and chickpeas.
  • 4
    Drizzle with olive oil and season with salt and pepper.
  • 5
    Serve at room temperature or chill and serve. Keeps for days and gets better in the fridge!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
When people check out my blog, Macheesmo, one of the first questions they ask is how I have the time to make all the food I make.

Well, a lot of it is prioritizing.  I like to cook obviously so I don't mind spending my spare time in the kitchen. 

But besides that, I have a library of dishes that are actually incredibly quick to make.  They are my all-purpose dishes.  They can work as a lunch or a side dish with dinner.  They are very versatile and most of them take just a few minutes to toss together.

This chickpea salad is just one example, but may be my favorite at the moment.

RECIPE: Herbed Chickpea Salad

This salad is perfect for the spring/summer months because it depends entirely on getting some really fresh veggies.

Like these, for example.

I used a few small sweet peppers for my version, but you could use a red pepper, a banana pepper, or even something spicier like a poblano.  Whatever you use, just dice it up with some tomatoes and a clove of garlic.

Add some lemon juice to this mix which will just make the flavors really pop.

When it comes to the herbs, I always see people having issues chopping leaved herbs like basil.  This is how they do it in the professional world.

Take your basil leaves and stack them up, one on top of the other.  Then roll the leaves into a tight cylinder.

Then dice up this tight roll of leaves and you'll have perfect basil.  If you want it smaller, just run your knife through it a few times going the other direction.

Add this to the bowl along with the chickpeas (it is a chickpea salad after all), feta cheese, and parsley.

Then drizzle in some olive oil and season it with a pinch of salt and pepper.

Stir this up and you're ready to rock.  It takes literally 10 minutes to make.

On this particular day, I served this salad with some grilled chicken.  I rubbed the chicken with my all-purpose rub and it paired great with the salad.

This is a perfect example of when good, healthy cooking doesn't have to take all day.  You can almost mix this salad together during a commercial break!

More Chickpea Recipes

Like chickpeas? Here are a few more ideas:

Homemade Veggie Burgers
Chickpea Appetizer Spread
Couscous with Vegetarian Spaghetti Sauce
Grilled Vegetable Medley with Hummus and Pita Bread
Slow Cooker Easy Italian Sausage-Vegetable Soup

Featured Recipe: Herbed Chickpea Salad

Nick's loving wife requested this dish for lunch all week long.  That makes it a keeper for sure!  Check out his blog, Macheesmo, and his Tablespoon profile.

Do you like chickpeas? Tell us your favorite way to use them!

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