Technically this easy chickpea salad is just a side dish, but when it hits the table, it’s going to get main-course attention. Unassumingly built from deliciously fresh ingredients, this beautifully simplistic salad is a hit at BBQs and makes a nice addition to any lunch or dinner.
More About This Recipe
- If there were a world-wide popularity contest for most consumed bean (can we make that a thing?), garbanzo beans would win, hands down. As popular as they are, the question still remains: what is the difference between a garbanzo bean and a chickpea? While garbanzo is the Spanish term for this fiber-packed, slightly nutty-tasting legume, chickpea is the English term, making them synonymous. Regardless of what you call them, these versatile little beans are fantastic simmered in a savory curry, roasted as a salty snack, smashed into a delicious dip, or tossed into a fresh chickpea salad. Needless to say, once you’ve had even a handful of garbanzo bean recipes, you still haven’t had them all.
Easy Chickpea Salad
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 9
Ingredients
- 3 lemons
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 cucumber, chopped small
- 1/2 red onion, chopped small
- 1 cup cherry tomatoes, halved
- 1 can (19 oz) Progresso™ Chick Peas, drained and rinsed
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (or more, to taste)
Instructions
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Step1Squeeze the juice of three lemons into your serving bowl. Add olive oil and minced garlic.
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Step2Add cucumber, red onion, cherry tomatoes and chick peas to bowl and stir to combine. Season with salt and pepper to taste.
-
Step3Sprinkle parsley on top to garnish. Refrigerate for one hour prior to serving.
Nutrition
Nutrition Facts are not available for this recipe
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