This simple Lemony Chickpea Salad recipe is the perfect addition to any meal!
Perfect for picnics and BBQ’s, it also makes a great light meal.
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If you’ve ever moved to another city, then one of the things you’ve probably missed most were your favorite restaurants.
My mouth still waters at the thought of the spicy french fries and tasty falafel sandwich at Semiramis in Chicago, Arizmendi Bakery’s amazing cheese rolls in San Francisco, and the spicy noodles at Xi’an Famous Foods in New York. Yum!
Now that I’m in Dallas, one place I really miss in NYC is Enoteca Maria. My husband and I stumbled upon this Staten Island restaurant by accident, but it quickly became one of our favorites.
We actually had a tradition of going there for my birthday, and thankfully, we were able to celebrate there one more time before moving!
Lemony Chickpea Salad
I’ve mentioned Enoteca Maria here a few times (my Easy 15 Minute Tomato Basil Pasta was inspired by another visit). One of the things I love about this restaurant is that their menu changes nightly, but a few favorites—like their Lemony Chickpea Salad—are always available.
After returning from that last dinner at Enoteca Maria, I knew I had to recreate that fresh, flavorful, and healthy chickpea salad. And I know you are going to love it, too!
This simple Lemony Chickpea Salad recipe is so delicious, plus it’s ready to eat in minutes.
How to Make Chickpea Salad
Since this Lemony Chickpea Salad is such an easy recipe, you’ll want to use the best quality ingredients.
Look for flat leaf parsley (not the curly kind), the juiciest, sweetest grape tomatoes, and make sure to use extra virgin olive oil. Fresh lemon juice is key (avoid that prepackaged stuff), and so is good quality salt. (I never use table salt … kosher salt is a much more flavorful option with no additives.)
Combine those simple ingredients, and you have a vibrant, fresh-tasting chickpea salad that’s the perfect addition to summer BBQ’s, picnics, or any meal. I love this simple chickpea salad recipe on its own for a light lunch, too!
This simple Lemony Chickpea Salad recipe is pretty basic. You can easily change it up by substituting another bean for the chickpeas (like black beans or white beans) or by adding your favorite chopped veggies (such as peppers or zucchini).
Olives would also be a delicious addition!
So what are you waiting for?
Now that you know how to make chickpea salad, gather your ingredients and make this Lemony Chickpea Salad tonight!
Loved this Chickpea Salad recipe?
Don’t forget to check out my Easy 15 Minute Tomato Basil Pasta. It was inspired by a meal at Enoteca Maria, too!
And if you really love chickpeas, you’ll like my Chickpea Salad Sandwich recipe, too! It’s a favorite!
Lemony Chickpea Salad
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup extra virgin olive oil
- 2 (15.5-ounce) cans chickpeas, drained and rinsed
- 1 pint grape tomatoes, halved
- 1/2 medium red onion, diced
- 2 tablespoons chopped Italian flat leaf parsley
- Mix together lemon juice, salt, and pepper.
- Slowly whisk in olive oil until emulsified.
- Combine chickpeas, tomatoes, onion, and parsley in a medium bowl.
- Pour vinaigrette over chickpea mixture and stir well.
- Season with additional salt and pepper, if desired.
- Serve immediately. Enjoy!
Have you ever recreated a memorable dish from your favorite restaurant?