Chickpea Salad with Fresh Herbs and Scallions
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.