Easy chickpea salad


Chickpeas are also known as garbanzo beans. As with all beans and pulses, they are high in protein. These protein balance their carbohydrate content. This recipe can be used as a vegetarian main course.


1 cn chickpeas (drained)
1 bn scallion (sliced)
1 tomato (large, chopped)
1 spr parsley (chopped)
1⁄2 lemon (juice only)
  seasoning (salt and white pepper to taste)


  1. Drain a can of chick peas and pour into a small salad bowl.
  2. Add chopped parsley, tomato, and green onions to chickpeas in the bowl.
  3. Season with salt and pepper, if you must.
  4. Squeeze lemon juice over everything and douse with oil.
  5. Toss until well coated.


For added flavor add some fresh herbs from your herb garden.

If you like cooking from scratch, Substitute 1 can chickpeas with 1 1/2 to 2 cups cooked chickpeas. Use leftovers from other dish or just boiled in salty water.

4 servings
Preparation time
Cooking time
Total time
15 minutes