Chickpea and Parsley Salad

Chickpea Salad

It’s that time of year again, when my mind downshifts and I can’t think of (or find) any recipes that interest me. As I am prone to do in such an incident, I tend to go the easy way out and write up a recipe for a salad.

Although many people will disagree with me (and have), I don’t think that the great majority of salads require any skills of note. You get the right amount of ingredients, combine them…and voila! Salad.

It’s a good salad though, and if you like chickpeas, it’s a good way to use them.

  • 2 15.5 oz of canned chickpeas, rinsed
  • 1/4 cup de-stemmed and chopped Italian Parsley
  • 1/2 red onion, chopped
  • 4 cloves of garlic, minced
  • 2 medium tomatoes, cored and seeded, chopped
  • 3 Tablespoons capers
  • Juice from 1 lemon
  • 2 Tablespoons olive oil

In a large mixing bowl, combine everything but the lemon juice and olive oil. Combine well.

Top with lemon juice and oil and mix carfully.

Serves 4-6


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