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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 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:
- Add the drained onions and stir again to combine. Taste and adjust with more lemon, salt, or pepper, if necessary.
- In a medium bowl, combine the chickpeas, olive oil, lemon zest and juice, parsley, and pepper. Stir to combine.
- 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 220
-
Total Fat
11g
- Saturated Fat 1.5g
- Sodium 240mg
-
Total Carbohydrate
25g
- Dietary Fiber 7g
- Total Sugars 5g
- 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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