Spanish Chickpea Salad
Serves 6
A fresh and bright side dish that works beautifully as a salad or topping. Canned chickpeas are one of our favorite easy, no-cook protein sources. Just pop open a can, rinse your legumes, and dress them up with a generous dose of lemon juice and zest, olive oil, and a smattering of peppers and herbs. Quick, simple, and tasty!
Ingredients
- 2 (15 ounce) cans chickpeas (garbanzo beans), drained
- 1 large lemon
- 1/4 cup finely chopped flat-leaf parsley leaves
- 2 teaspoons finely chopped thyme leaves
- 1 teaspoon finely chopped rosemary needles
- 6 ounces piquillo peppers (about 10), drained and coarsely chopped
- 1/4 cup extra virgin olive oil
- Kosher salt, to taste
- Pepper, to taste
Directions
- Place chickpeas in a salad bowl. Zest lemon and add zest to chickpeas.
- Cut lemon in half and squeeze juice into a liquid measuring cup. Pour half the juice over the chickpeas.
- Add herbs, peppers, and olive oil to salad bowl. Toss everything together. Season, to taste, with salt, pepper, and additional lemon juice. Serve immediately, or cover and refrigerate overnight.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 210
- Fat: 12.0 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 250.0 mg
- Carbohydrates: 22.0 g
- Fiber: 6.0 g
- Added Sugars: 0 g
- Sugar: 5.0 g
- Protein: 6.0 g