Here’s an easy, basic chickpea salad with lots of herbs.
The recipe is flexible so don’t sweat the amounts. Feel free to add some diced bell pepper or cucumber if you have it around.
I like this chickpea salad either as is, or tossed with cooked quinoa. Or, sometimes I’ll smush it up and have it on pita bread.
The only trick here is quality ingredients. Fresh vegetables and good olives make a difference. And yes, you can cook your own chickpeas instead of using canned if that’s your thing.
- 2 garlic cloves, minced
- 1 jalapeño, seeds removed, minced
- ¼ cup lemon juice
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- ¼ teaspoon salt
- 2 15-ounce cans chickpeas, rinsed and drained
- 1 cup tomato, diced
- ¼ cup pitted kalamata olives, chopped
- ¼ cup red onion, minced
- ¼ cup fresh mint, chopped (plus more for garnish)
- ¼ cup fresh parsley, chopped (plus more for garnish)
- fresh ground pepper to taste
- In a blender, combine garlic, jalapeño, lemon juice, apple cider vinegar, olive oil and salt and process until smooth. Set aside.
- In a large bowl, combine chickpeas, tomato, olives and red onion and stir to combine. Gently fold in mint and parsley. Add dressing and gently stir until mixed. Add more fresh herbs for garnish, if you like.