Parsley Lemon Chickpea Salad

15 prep time
0 cook time
6servings
Recipe by Emily Weeks, RDN, LD Photo by Emily Weeks, RDN, LD
Parsley Lemon Chickpea Salad

How to Make Parsley Lemon Chickpea Salad

With plant-based protein from chickpeas, this recipe makes a delicious side or serve it for lunch! If you are a fan of Mediterranean dishes, try it paired with baked falafel for a delicious meal the whole family will love.  
15 prep time
0 cook time
6servings
1/2 cup
Print Recipe >

Step-By-Step Instructions:

  1. Add the drained onions and stir again to combine. Taste and adjust with more lemon, salt, or pepper, if necessary.
  2. In a medium bowl, combine the chickpeas, olive oil, lemon zest and juice, parsley, and pepper. Stir to combine.
  3. Place the diced onion in a bowl of cold water for 10 minutes, then drain.
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Nutrition facts

6 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 220
  • Total Fat 11g
    • Saturated Fat 1.5g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 240mg
  • Total Carbohydrate 25g
    • Dietary Fiber 7g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 8g
  • Potassium 290mg
  • Phosphorous 145mg
Ingredients
black pepper
1/8 tsp
flat leaf parsley (finely chopped)
1 cup
lemon (zest and juice from lemon)
1
olive oil
1/4 cup
15-oz canned chickpeas (drained and rinsed)
2 can
red onion (finely diced)
1/2

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I have been making this salad for a long time my version of the chickpea salad! The only difference in my recipe is that I add chopped tomatoes along with chopped romaine lettuce!