The weather is warming and I am looking forward to bright fresh flavors. This Lemon Chickpea Salad really hits the spot and is so simple to throw together. Perfect as a light lunch or side dish to anything you’re grilling up.
I know things are a bit crazy right now with this virus and self quarantining. Here in NJ- because of our proximity to NY we are pretty much staying home unless we need groceries. It all seems so unreal to me still. Even so, maybe now more than ever, we are all having to be home and cooking for ourselves or our families. While we are no where near perfect with healthy eating I am trying to make sure we don’t get too far off track. I made this Lemon Chickpea Salad the other day and it totally hit the spot!
This is one of those dishes that I went into my pantry and fridge and grabbed what I had on hand that I thought would work well together in a simple, tasty, healthy dish. For the most part these ingredients are things I always have on hand but make this your own if you need to. You can sub out a different kind of bean, maybe leave something out that you don’t have on hand or switch a veggie because you prefer something else. Maybe throw in some olives? It all sounds good to me! This is not the time to stress.
When it comes to chopped salads like this I like to make sure to get some great color, different textures and a great flavor combination. I used an english cucumber, canned artichoke hears, celery, red onion, red bell pepper, canned chickpeas, parsley, lemon, olive oil, oregano, salt and pepper. Really simple stuff here friends! I also think its fun to keep everything chopped in similar sizes. Easier eating and aesthetically lovely.
- 1 can chickpeas, rinsed and drained
- 6 celery stalks, diced
- 3 Tbsp diced red onion
- 5-6 canned artichoke hearts, diced
- 1 red bell pepper, diced
- 1 english cucumber, diced
- juice of 1 lemon
- olive oil
- fresh chopped parsley
- 2 pinches dried oregano
- salt & pepper
- Add the chickpeas, celery, red onion, artichoke hearts, parsley, bell pepper and cucumber to a bowl.
- Drizzle just enough olive oil to lightly coat the veggies. Add in the lemon juice, dried oregano and toss. Add salt and pepper to taste.
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