This simple Chickpea Parsley Salad is one of those back-pocket recipes I make on repeat. It's bright, fresh, and satisfying. It’s perfect on its own, or served alongside grilled meats, fish, or tucked into a pita with hummus. The lemony olive oil dressing soaks into the chickpeas as it rests, making every bite pop with flavour.
It's super quick to throw together, especially if you're using canned chickpeas. Allow it at least 15 minutes to rest before serving, so the flavours can fully come together.
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Ingredients
- Chickpeas (garbanzo beans)
- Fresh parsley
- Green onions, thinly sliced
- Lemon, zest
- Lemon juice
- Extra virgin olive oil
- Ground cumin
- Sea salt and pepper
- Garlic cloves, optional
See recipe card for exact quantities.
Instructions
Mix the salad
In a medium bowl, combine the chickpeas, chopped parsley, sliced green onion, lemon zest and juice, cumin and olive oil
Season it
Add salt and freshly cracked pepper to taste. Stir in the garlic if you are using it.
Let it rest
Toss everything well, then let the salad sit at room temperature or in the fridge for 15-30 minutes. This helps the flavours meld together.
Serve
Give it one final stir before serving. Scoop into a small dish, bowl or over a bed of greens and enjoy.
Serving Suggestions
This bright and herby chickpea salad makes a fresh addition to our Mediterranean Steak Bowls with Sweet Potato, Marinated Greek Lamb Chops or Grilled Chicken Souvlaki for a satisfying and balanced plate.
Tips and Substitutions
- Make it ahead: This salad gets better as it sits. Make it up to a day in advance and store in an airtight container in the fridge.
- Add-ins: Crumbled feta cheese, diced cucumber, kalamata olives, or cherry tomatoes are great additions.
- Make it a meal: Serve over quinoa, rice, or greens, or tuck into a wrap with grilled chicken.
- No cumin? Try smoked paprika or za’atar for a different twist.
- Garlic-free version: If you're not a fan of raw garlic, just leave it out. The lemon and herbs carry the flavour.
Other Summer Salads to Love:
- Greek Village Salad (Horiatiki Salata)
- Cucumber and Radish Salad with Red Wine Vinaigrette
- Mediterranean Grilled Mushroom Salad
- Grilled Corn and Tomato Salad
📖 Recipe
Chickpea Parsley Salad with Lemon and Olive Oil
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
- 2 cups cooked chickpeas garbanzo beans or one 19-oz can, rinsed and drained
- ¼ cup finely chopped fresh flat leaf parsley
- 2 green onions thinly sliced
- 1 lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- Sea salt and freshly cracked black pepper to taste
- 1-2 small garlic cloves, optional finely grated or crushed
Instructions
- Mix the salad: In a medium bowl, combine the chickpeas, chopped parsley, sliced green onion, lemon zest and juice, cumin and olive oil
- Season it: Add salt and freshly cracked pepper to taste. Stir in the garlic if you're using it.
- Let it rest: Toss everything well, then let the salad sit at room temperature or in the fridge for 15-30 minutes. This helps the flavours meld together.
- Serve: Give it one final stir before serving. Scoop into a small dish, bowl or over a bed of greens and enjoy.
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Notes
- Make it ahead: This salad gets better as it sits. Make it up to a day in advance and store in an airtight container in the fridge.
- Add-ins: Crumbled feta cheese, diced cucumber, kalamata olives, or cherry tomatoes are great additions.
- Make it a meal: Serve over quinoa, rice, or greens, or tuck into a wrap with grilled chicken.
- No cumin? Try smoked paprika or za’atar for a different twist.
- Garlic-free version: If you're not a fan of raw garlic, just leave it out. The lemon and herbs carry the flavour.
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