How To Make Chickpea Salad

This family favorite takes minutes to prepare, tastes awesome and keeps for 2 weeks (if it can last that long in your house!). A perfect summer salad for picnics, barbecues, and buffets.


Hands-on time: 5 minutes
Rest time: 10-60 minutes
Serves 4-6 (just double for a brunch of 10-12)
Keeps well in the fridge for 2 weeks.

INGREDIENTS

1 can chick peas (19 oz/540 ml), rinsed and drained

¼ cup cilantro/coriander, chopped, or substitute fresh parsley,

¼ cup onion, finely chopped

1/2 red pepper, chopped

1 large clove garlic, minced

3 Tbsp lemon juice

2 Tbsp olive oil

cayenne pepper, to taste

DIRECTIONS

1. Combine all the ingredients together and toss well.

2. Taste for seasoning.

3. Let the salad stand for about 1 hour and serve. 

Tips & Variations 

This is a great dish to accompany grilled meat, chicken or fish on the BBQ.

I love it as a picnic dish with other salads and some interesting breads to sop up the dressing. (Rosemary focaccia, French Baguette, etc.).

To serve as a main dish for light supper or lunch, just spoon the chick peas over endive leaves, baby mixed greens or baby spinach