The first time I made this chickpea salad it was a revelation.
I couldn’t believe that just opening a can of chickpeas and combining it with lemon juice and parnesan cheese could be sooo delicious.
I instantly wanted to make it again for dinner that night.
Which is always a good sign.
Seriously healthy meals don’t get much easier than this.
Make a note to yourself to always have chickpeas, lemons and parmesan in the house and you’ll never be stuck with ‘nothing to eat’.
If it’s cold out and you want a warm meal it’s also good with the chickpeas cooked in a little olive oil until hot.
And the ‘plus’ ingredient of parsley is totally to make it look prettier – so don’t let lack of greenery stop you from enjoying this.
3+ Ingredient Magic Chickpea Salad
Ingredients
- 1 can chickpeas
- 2 tablespoons lemon juice
- large handful grated parmesan
PLUS Ingredient
- flat leaf parsley or salad leaves
Instructions
- Drain chickpeas and place in a bowl or plate.
- Squeeze over lemon (about 2 tablespoons but more if you want it really zesty).
- Sprinkle over parmesan. Season generously with salt and freshly ground black pepper.
- Top with the parsley or salad leaves (if using).
Variations & Substitutions
plan-B (pantry) – the base recipe is totally a pantry meal. You could always use frozen peas, pesto or frozen spinach for the greenery.
more protein – for a more substantial meal add your fave cooked protein – prosciutto is lovely, boiled eggs, poached eggs, cooked chicken, ham, tuna, sardines, salmon, sausages, chorizo – chickpeas go with everything!
dairy-free – use vegan parmesan or other vegan cheese. Or replace pamesan with my Brazil nut Parmesan, dukkah, everything bagel seasoning, za’atar or dairy-free pesto.
different cheese – goats cheese, blue cheese, cheddar, grated halloumi, feta.
more substantial (carb lovers) – serve with tortillas or wraps or toss in some cooked pasta.
more substantial (low carb) – see the protein options above – some avocado or roast nuts will also work well.
different legumes – canned lentils, white beans or black beans are all options (but chickpeas are my fave). You could also use any cooked grains like rice, quinoa, brown rice or a combo of any of the above.
more fancy / for entertaining – use the parsley or other herbs like basil, oregano or chives. I’d also consider some roast pine nuts or almonds to add crunch.
Waste Avoidance Strategy
chickpeas – keep them in the pantry.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
Problem Solving Guide
bland – more salt! Or add in a flavour bomb.
too dry – more lemon juice or a drizzle of extra virgin olive oil.
Prepare Ahead
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
Add to my Old Favourite Recipes
This is so simple and sounds so delicious. I would serve it over lettuce, and maybe add some hard boiled eggs. Since chickpeas are a good source of fiber, they’ve been appearing in my menus a lot lately. I’m really looking forward to making this.
I have made these multiple times. I have had the warm version. Surprisingly delicious!! You need to try it!
YAY Joan! So glad you liked it! The warm version is good with goats cheese.