This easy summer salad is protein packed and is super refreshing! Lemon and parsley deliciously compliment cooked chickpeas and give them a bright and fresh flavour. Make this salad a day in advance (great for weekly meal-prep) and serve it cold from the fridge!
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes
- 2 cans chickpeas, or 2 1/2 cups dried chickpeas (see instructions below)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup parsley leaves, roughly chopped
Drain the chickpeas from the can and rise them under cool water. If you are using dried chickpeas, follow my instructions below on how to cook them. Dry the chickpeas thoroughly on paper towels or a clean kitchen towel. make sure to remove all the water so that it does not water down the vinaigrette.
Place the chickpeas in a large bowl and add the olive oil, lemon juice, honey, salt, pepper and parsley. Mix to combine. Cover the bowl and place it in the fridge for at least an hour for all the flavours to come together. For best results, make this salad a day ahead so that the chickpeas really absorb the flavours.
Serve cold from the fridge and enjoy!
Cooking Instructions for Dried Chickpeas
Sort through dried chickpeas to remove any stones, debris, or discolored beans. Rinse chickpeas thoroughly under cold water and place them in a large bowl with enough water to cover by about 2 inches. Soak overnight.
Drain the chickpeas and rise them under cold water again. Place the chickpeas to a large pot and add enough water to cover chickpeas by 2-3 inches. Bring the pot to a boil over high heat. Reduce the heat and simmer for 20-30 minutes, or until the chickpeas are tender. Do not add slat to the water as it will make the chickpeas tough.
Once cooked, drain the chickpeas and rinse under cold water again. Makes about 3 cups cooked chickpeas.