Edmond Native Encourages Others to 'Love Real Food'
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Outrageous Herbaceous Chickpea Salad
Here’s a simple chickpea salad that I could eat every single day. It’s bursting with fresh Mediterranean flavors, thanks to chopped bell pepper, parsley, red onion, and celery. Lemon and garlic take it from tasty to transcendent. This salad packs well, so it’s perfect for potlucks and picnics. It’s also a great lunch option, so long as your serving is large enough. You can also pile it onto greens and drizzle some extra olive oil and lemon juice on top for a quick and substantial green salad.
Makes 4 side salads
2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
1 medium red bell pepper, chopped
1 ½ cups chopped fresh flat-leaf parsley (about 1 bunch)
½ cup chopped red onion (about 1⁄2 small)
½ cup chopped celery (about 2 ribs)
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice (from 1 to 11⁄2 lemons), or more if needed
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper
In a medium bowl, combine the chickpeas, bell pepper, parsley, onion, celery, olive oil, lemon juice, garlic, salt, and pepper to taste. Toss until combined. Taste and add additional lemon juice, salt, or pepper if necessary.
Serve immediately, or chill until you’re ready to serve. Leftovers keep well, chilled, for up to 4 days.