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Parsley Lemon Chickpea Salad
15 prep time
0 cook time
6servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Parsley Lemon Chickpea Salad
With plant-based protein from chickpeas, this recipe fits a vegetarian, vegan or low carb eating pattern. Pair this chickpea salad with a leafy green salad 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:
-
Add the drained onions and stir again to combine. Taste and adjust with more lemon, salt, or pepper, if necessary.
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In a medium bowl, combine the chickpeas, olive oil, lemon zest and juice, parsley, and pepper. Stir to combine.
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Place the diced onion in a bowl of cold water for 10 minutes, then drain.
Nutrition facts
6 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 210
- % Daily value*
-
Total Fat
12g
15%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 190mg 8%
-
Total Carbohydrate
21g
8%
- Dietary Fiber 6g 21%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 6g
- Potassium 166mg 4%
Ingredients
black pepper
1/8 tsp
flat leaf parsley (finely chopped)
1 cup
lemon (zest and juice from lemon)
1 whole
olive oil
1/4 cup
15-oz canned chickpeas (drained and rinsed)
2 can
red onion (finely diced)
1/2 med
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