Ingredients
Salad Ingredients
- 30 ounces chickpeas (garbanzo beans), rinsed and drained (or 3 cups cooked chickpeas)
- 1 medium red bell pepper, chopped
- 1 1/2 cups fresh flat-leaf parsley, chopped (about 1 bunch)
- 1/2 cup red onion, chopped
- 1/2 cup celery plus leaves, chopped (about 2 ribs)
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (from 1 to 1 1/2 lemons)
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add the rinsed and drained chickpeas, chopped red bell pepper, fresh chopped parsley, chopped red onion, and chopped celery with leaves. This forms the base of your Mediterranean salad.
- Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and minced garlic until well combined. Season the dressing with kosher salt and freshly ground black pepper to taste.
- Toss Salad with Dressing: Pour the prepared lemon-garlic dressing over the chickpea mixture. Gently toss everything together to evenly coat all the ingredients with the dressing, enhancing the flavors and freshness.
- Serve or Chill: You can serve this salad immediately for a fresh, crisp texture, or cover and chill it in the refrigerator for up to 4 days to allow flavors to meld. Before serving chilled salad, adjust seasoning with more salt and pepper if needed.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 4 days, making it convenient for meal prep.
- Adjust lemon juice and garlic according to your taste preferences for brighter or milder flavor.
- For added crunch, consider topping the salad with toasted pine nuts or chopped cucumbers.
- This recipe is naturally vegan, gluten-free, and perfect for a low-fat diet.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
