Technically this easy chickpea salad is just a side dish, but when it hits the table, it’s going to get main-course attention. Unassumingly built from deliciously fresh ingredients, this beautifully simplistic salad is a hit at BBQs and makes a nice addition to any lunch or dinner.MORE+LESS-
tablespoon minced garlic
cucumber, chopped small
red onion, chopped small
cup cherry tomatoes, halved
can (19 oz) Progresso™ Chick Peas, drained and rinsed
Salt and pepper, to taste
tablespoons chopped fresh parsley (or more, to taste)
Squeeze the juice of three lemons into your serving bowl. Add olive oil and minced garlic.
Add cucumber, red onion, cherry tomatoes and chick peas to bowl and stir to combine. Season with salt and pepper to taste.
Sprinkle parsley on top to garnish. Refrigerate for one hour prior to serving.
- Make this dish ahead of when you want to enjoy it. The time it takes to sit in the refrigerator is what allows the flavors to blend together, making the whole bowl of easy chickpea salad deliciously enjoyable.
- This easy chickpea salad is very flexible, meaning you can easily swap out the veggies and herbs for whatever is in season. Try this salad with bell peppers, mushrooms, steamed green peas, and so on.
More About This Recipe
- If there were a world-wide popularity contest for most consumed bean (can we make that a thing?), garbanzo beans would win, hands down. As popular as they are, the question still remains: what is the difference between a garbanzo bean and a chickpea? While garbanzo is the Spanish term for this fiber-packed, slightly nutty-tasting legume, chickpea is the English term, making them synonymous. Regardless of what you call them, these versatile little beans are fantastic simmered in a savory curry, roasted as a salty snack, smashed into a delicious dip, or tossed into a fresh chickpea salad. Needless to say, once you’ve had even a handful of garbanzo bean recipes, you still haven’t had them all.