Lemony Chickpea Salad

I’m sorry my salad recipes aren’t really recipes. I make salads with a little of this and a little of that based on what’s in the fridge/pantry/about to go bad. I think it comes from years of helping my mom assemble salads where the directive was: whatever is in the fridge. This one is a favorite of mine — and the longer it sits, the better it gets. Make this in the morning and it will be perfect by the time lunch rolls around.

Drain a can of chickpeas (garbanzo beans) and place in a bowl.


Lemony Chickpea Salad

Add in the zest of one lemon, a handful of chopped parsley and a sprinkle of red pepper flakes. Season with salt and pepper.

Lemony Chickpea Salad height=

Stir to combine. Add in 1 tablespoon of olive oil and the juice of one lemon. Mix again.

Lemony Chickpea Salad

Sprinkle with parmesan cheese. Sooo good. (And healthy!)

Lemony Chickpea Salad


Lori's Culinary Creations


5 Responses to Lemony Chickpea Salad

  1. Pam says:

    I love chickpeas – this salad looks delicious.

  2. Lori Hart says:

    Congratulations!! Your recipe has been featured at Tasty Tuesdays 60 on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
    Link- http://bit.ly/QExeUB

  3. […] in the pantry was a can of chickpeas. I almost always have them on hand for a quick lunch (using this recipe) or to roast and snack on in the evenings. In the freezer, I had a bag of roasted corn. So, to go […]

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