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Chickpea Salad

Prep Time12 minutes
Cook Time1 minute
Total Time13 minutes
Servings: 5
Author: Vanjo Merano


  • 2 cans 15 oz each garbanzos (chickpeas), drained
  • 6 to 8 fresh basil leaves chopped
  • 3 to 4 medium red tomatoes chopped into small cubes
  • 3 tablespoons chopped flat leaf parsley
  • 1 medium red onion chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • salt and pepper to taste


  • Combine chickpeas, tomato, basil, parsley, lemon juice, and onion in a bowl. Toss gently until the ingredients are well incorporated.
  • Meanwhile, make the dressing by combining the extra virgin olive oil, red wine vinegar, salt, and pepper in a bowl. Whisk well for 30 seconds.
  • Pour the dressing over the chickpeas and other ingredients. Gently toss one more time. cover the bowl with a cling wrap. Refrigerate for 3 hours.
  • Serve for lunch. Share and enjoy!


Serving: 5g