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Chickpea Salad

CamillesDish's picture
Here’s a simple salad that’s good for a picnic, cookout, or even a lunch or dinner side. And there’s a good tip for getting those canned beans to taste like something!
  Chickpeas 1 Cup (16 tbs), cooked, drained (canned or boiled at home)
  Fresh parsley 1 Cup (16 tbs) (Coarsely chopped)
  Lemon juice 1 Teaspoon (freshly squeezed)
  Dried oregano 1 Teaspoon
  Red wine vinegar 1 Teaspoon
  Olive oil 1 Teaspoon
  Red bell pepper 1 Cup (16 tbs)
  Green pepper 1 Cup (16 tbs)
  Red onion 1 Small, thinly sliced (or finely chopped)

1.Add bell pepper in chickpea. It makes it attractive to eyes.
2.Add fresh parsley into it. The flavour is amazing.
3.Add dried oregano in it.
4.Now, for seasoning and dressing of salad, add salt and pepper followed by a mixture or lemon juice olive oil and red wine vinegar.
5. Toss well. You can rest the salad for 20 minutes to allow the flavors to marry well.

6. Serve it cold or at room temperature, as an appetizer or side dish.
7. Or combine it with bread and make it small meal.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes

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Average: 4.4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 225 Calories from Fat 40

% Daily Value*

Total Fat 5 g7.2%

Saturated Fat 0.57 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 23.2 mg1%

Total Carbohydrates 37 g12.4%

Dietary Fiber 11.3 g45.2%

Sugars 8.7 g

Protein 11 g22%

Vitamin A 53.5% Vitamin C 165%

Calcium 10.1% Iron 27.2%

*Based on a 2000 Calorie diet


Chickpea Salad Recipe Video