with Fresh Herbs and Scallions

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 Chickpea Salad with Fresh Herbs and Scallions


Chickpea Salad


Here's a fresh, vibrant, and protein-packed recipe for Chickpea Salad with Fresh Herbs and Scallions, perfect as a side dish, light lunch, or a healthy snack.


Ingredients:

2 cups Cooked chickpeas (or 1 can, drained and rinsed)
1/4 cup Extra virgin olive oil
2 tablespoons Fresh lemon juice (plus more to taste)
2–3 Scallions (spring onions), thinly sliced
1/4 cup Fresh parsley, chopped
1/4 cup Fresh cilantro (or mint or dill), chopped
1 small Garlic clove, minced
Salt, to taste
Freshly ground black pepper, to taste
Optional: pinch of red pepper flakes or sumac for extra flavor


Instructions:

1. Prepare the Chickpeas:

If using canned chickpeas, drain and rinse them well.
Pat them dry with a paper towel for better flavor absorption.

2. Make the Dressing:

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.

3. Mix the Salad:

In a large bowl, combine chickpeas, scallions, parsley, and your choice of fresh herbs.
Pour the dressing over the chickpea mixture and toss gently to combine.

4. Taste and Adjust:

Adjust seasoning with more salt, pepper, or lemon juice as needed.
Add red pepper flakes or sumac if you like a little spice or tang.

5. Chill or Serve:

Serve immediately at room temperature, or refrigerate for 20–30 minutes to let the flavors meld.


Tips:

For added texture, stir in diced cucumber, cherry tomatoes, or crumbled feta.
This salad keeps well in the fridge for up to 2 days-great for meal prep.
Use fresh herbs generously-they make the salad bright and flavorful.
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