I’ve been really, really trying to keep things healthy lately – this baby weight isn’t going to lose itself- but I’m finding it a little hard after months and months of eating basically whatever I wanted. I had literally no discipline when I was pregnant. Luckily, one of my favorite healthy dishes is a chickpea salad – a dish that can be transformed with so many different flavor profiles. In fact, this recipe is my fourth recipe for chickpea salad. We’ve had corn & chickpea fiesta salad, mediterranean chickpea salad, curry chickpea salad, and now lemon chickpea salad.
This one is by far the simplest of them all. I wanted to create a recipe that didn’t require a ton of chopping so I kept the ingredients to a minimum, mainly choosing them as seasoning rather than full on salad ingredients. I like that it still has the crunch of bell pepper even though it’s not the star of the salad.
The recipe makes a ton of salad, and I think that’s the best part. It’s something you can keep in your fridge all week long to make sure you’re having healthy lunches or snacks. You could even serve it as a side with your dinner. Since the chickpeas are so hearty, the salad should store in the fridge for up to a week. Of course, you could add ingredients to the salad like cucumber or tomato, or any other veggie you might be in the mood for. The dressing is really versatile so it should work with basically any add-in.
Lemon Basil Chickpea Salad
- 4 14-ounce cans chickpeas, drained and rinsed
- 1/2 cup diced green bell pepper
- 1/4 cup fresh chopped basil
- 1/4 cup fresh chopped parsley
- 2 - 3 garlic cloves, minced
- 1/3 cup lemon juice
- 3 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Place all ingredients in a large bowl, stirring to combine.
- Allow salad to sit for at least 10 minutes before serving. Adjust seasoning with salt and pepper if necessary.