Chickpea Salad Recipe

Inspired by Littlebird

Time20m

Serves4

Chickpeas, cucumber, red onion, parsley, lemon, olive oil

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Ingredients

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1
Rinse the Chickpeas
Open the can of chickpeas and pour the contents into a strainer. Rinse under cold water to remove excess sodium and canning liquid. Allow to drain.
2
Chop the Vegetables
Dice the cucumber into small cubes, slice the red onion thinly, and chop the fresh parsley coarsely.
3
Juice the Lemon
Cut the lemon in half and use a juicer or your hands to extract the juice. Remove any seeds if necessary.

4
Combine Ingredients
In a large mixing bowl, add the rinsed chickpeas, diced cucumber, sliced red onion, and chopped parsley.
5
Dress the Salad
Pour the olive oil and lemon juice over the salad mixture. Toss gently to combine all ingredients, ensuring that the olive oil and lemon juice coat everything evenly.

6
Taste and Adjust
Taste the salad and add salt and pepper to taste. If desired, you can add more lemon juice or olive oil to enhance the flavors.
7
Chill and Serve
For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving. Serve cold as a refreshing dish.