Salad / Sides

Chickpea Salad

4 Servings

Prep time: 15 minutes | Optional inactive time: 2 days

Diet Style

GF
HF
V+
V

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Can opener
  • Small pot
  • Chef’s knife
  • Cutting board
  • Large mixing bowl
  • Serving bowl or dish

Ingredients

  • 1 (15.5 oz) can of chickpeas or garbanzo beans
  • 1 cup olive oil
  • 1 small red onion, diced
  • 1 cucumber, seeded and diced
  • ½ cup red vinegar
  • 1 lemon, zested and juiced
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh tarragon, chopped
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2/3 cup capers (optional)

Directions

  1. Boil chickpeas

    Place the chickpeas in a small pot cover with water and bring to a boil. Reduce heat and simmer for 5 minutes or until the skins of the chickpeas just begin to separate, being careful not to overcook.

  2. Drain chickpeas

    Drain chickpeas and place into a large mixing bowl and toss with olive oil.

  3. Combine all ingredients

    Add in onion, cucumber, vinegar, capers, lemon zest, lemon juice, and fresh herbs. Toss to combine.

  4. Season as needed

    Taste and season with salt and pepper.

  5. Serve or refrigerate

    Move mixture to a serving bowl and serve immediately or cover and refrigerate for up to two days.

Chef Gary in YMCA chef uniform

Chef's Note:

If you're not serving immediately, leave out the fresh herbs and mix them in just before serving. This recipe is great as a side dish or on its own as an entreé.

Nutrition Info

Per Each Serving

  • Calories

    539

  • Fat

    44g

  • Saturated Fat

    6g

  • Protein

    9g

  • Total Carbs

    32g

  • Fiber

    10g

  • Sugar

    6g

  • Sodium

    238mg

  • Cholesterol

    0mg