Chickpea Salad
A fresh, vibrant salad with chickpeas, juicy tomatoes, red onion, and a simple olive oil dressing, topped with microgreens and herbs.
- Total time
- 15 min
- Servings
- 4
- Calories
- 220
- Protein
- 8g
Ingredients
- 15 oz canned chickpeas
- 1 cup cherry tomatoes
- ½ medium red onion
- 1 cup microgreens
- ¼ cup fresh parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt
Instructions
- 1
Rinse and drain the 15 oz canned chickpeas, then pat dry with a paper towel.
- 2
Halve the 1 cup cherry tomatoes and thinly slice the 0.5 medium red onion.
- 3
In a large bowl, combine the chickpeas, tomatoes, onion, 1 cup microgreens, and 0.25 cup chopped parsley.
- 4
In a small bowl, whisk together the 2 tbsp olive oil, 1 tbsp lemon juice, and 0.5 tsp salt.
- 5
Pour the dressing over the salad and toss gently to coat everything evenly.
- 6
Let the salad sit for 5 minutes to allow flavors to meld, then serve at room temperature.
Tools you’ll need
- Large bowl
- Small bowl
- Whisk
- Knife
- Cutting board
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