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Tangy Chickpea Salad

This recipe was inspired by my dear friend Ana, who can whip up any refreshing bean salad in 5 min that's healthy and delicious, plus a crowd pleaser. Thanks Ana!

Prep Time 10 minutes

Cooking Time 5 minutes

Yields 6-8 Servings



  • 2 cans (15 oz) chickpeas, drained and rinsed

  • 4 cloves garlic, minced

  • 1 red onion, diced

  • 1 red pepper, diced

  • 1 large English cucumber (Ana makes this salad with Persian cucumbers-yum)

  • 1 large celery stick, diced (for extra crunch)

  • 1 bunch of curly parsley, roughly chopped

Salad dressing:

  • 1/2 cup of lime juice (substitute option: lemon juice)

  • 1/4 cup of olive oil

  • 1 tbsp sea salt

  • 1 tbsp freshly ground pepper


  • In a large bowl, combine all ingredients.

  • Pour salad dressing and mix well.

  • Taste and add more lime juice as desired.

  • Salad will keep up to 3 days in the fridge.

  • Serving suggestions: 1 cup of salad over mixed greens for a nourishing lunch, or scoop bits of salad into a tortilla chip and enjoy as a healthy - pick me up - snack in the middle of the day, or as a side dish.

  • Enjoy!


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