Bright, fresh, and loaded with bold Mediterranean flavors, this Parsleyed Chickpea Salad is a vibrant, no-cook dish perfect for a quick lunch or a healthy side. Tossed with a zesty dressing of extra-virgin olive oil, lemon juice, garlic, and ground cumin, this salad features hearty chickpeas, crunchy cucumbers, sweet cherry tomatoes, and pungent red onion, all elevated by a generous handful of fragrant flat-leaf parsley. Ready in just 15 minutes, this flavorful and nutrient-packed salad is naturally vegan and gluten-free, making it an ideal option for any table. Serve it as a refreshing standalone meal, a robust accompaniment to grilled proteins, or tucked into pita for an irresistible, portable lunch.
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Drain and rinse the canned chickpeas thoroughly under cold water, then set them aside to dry slightly.
Finely chop the flat-leaf parsley and place it in a large mixing bowl.
Dice the red onion finely and add it to the bowl with the parsley.
Halve the cherry tomatoes and dice the cucumber into small cubes, then add them to the bowl.
In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper to create the dressing.
Add the chickpeas to the large mixing bowl with the vegetables and parsley.
Pour the dressing over the salad and gently toss everything together until evenly coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Let the salad sit for 10 minutes to allow the flavors to meld together or serve immediately.
Serving size | (877.5g) |
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Amount per serving | % Daily Value* |
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Calories | 835.7 |
Total Fat 48.0g | 0% |
Saturated Fat 6.7g | 0% |
Polyunsaturated Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 2505.6mg | 0% |
Total Carbohydrate 85.1g | 0% |
Dietary Fiber 21.8g | 0% |
Total Sugars 20.8g | |
Protein 23.0g | 0% |
Vitamin D 0IU | 0% |
Calcium 487.2mg | 0% |
Iron 13.6mg | 0% |
Potassium 2038.5mg | 0% |
Source of Calories