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Lemony Chickpea Salad

Course: Salad
Author: Ginnie


For Vinaigrette:

  • 1/4 cup fresh lemon juice
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 cup extra virgin olive oil

For Salad:

  • 2 15.5-oz. cans chickpeas, drained and rinsed
  • 1 pint grape tomatoes halved
  • 1/2 medium red onion diced
  • 2 tbsp. chopped Italian flat leaf parsley


Prepare Vinaigrette:

  • Mix together lemon juice, salt, and pepper.
  • Slowly whisk in olive oil until emulsified.

Prepare Salad:

  • Combine chickpeas, tomatoes, onion, and parsley in a medium bowl.
  • Pour vinaigrette over salad and mix well.
  • Taste and add additional salt to taste.
  • Serve immediately.