Chickpea Salad

Total Time:
15 min
Prep:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 small red onion finely chopped
  • 1 small red bell pepper, finely chopped
  • A few ribs celery and leafy tops, chopped
  • 1 clove garlic, minced or grated then grinded into a paste with salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons rosemary, finely chopped, a few sprigs
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
Directions

Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.


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4.5 42
Despite all the rave reviews I was still surprised at how delicious this dish was. I followed the recipe except for adding some halved cherry tomatoes and using only about 1 tablespoon of rosemary which was perfect. It surprisingly compliments the other flavors but I think more would not have been as good. I may use a little less red wine vinegar next time to tone down the flavor as it may be a little too much and maybe add some corn but man this was so delicious! I have to make myself stop eating this lest I get a stomach ache from eating too much, it's that good. item not reviewed by moderator and published
This is a phenomenal recipe- I cut the rosemary into the smallest little pieces (like the size of big black pepper granules) and cut it down to 1.5 tbsp because the first time I made it I thought it was a bit much. I also don't add the red pepper flakes. I also mince all of my peppers, celery, and onion into the smallest pieces ever. This recipe is the best when refrigerated overnight so the flavors meld. I could eat this all day! item not reviewed by moderator and published
Delicious. Doubled the red wine vinegar, halved the oil, omitted red pepper flakes, and replaced rosemary with cilantro. item not reviewed by moderator and published
This was easy and delicious. I made it for 70 people (tripled the recipe (except for the onionand it was a hit. In the future I would make it a day early because it was even better the next day. item not reviewed by moderator and published
I did this salad for the first time for a party of 6 people. It went down a treat and can't wait to try it again. So easy to do and so healthy. Thanks Rachael... item not reviewed by moderator and published
Fabulous salad following the recipe. Seems most all the reviews talked about changing ingredients and this is a recipe that you can certainly do that to but it's fabulous the way it's written. Such a crisp, fresh taste to add to a meal. Kudos to Rachael AGAIN!!!! I guess that's why we watch her and make her recipes. item not reviewed by moderator and published
very good! perfect healthy side! I didn't think I would like chickpeas! They are delicious! item not reviewed by moderator and published
awesome salad. wish you had nutritional values posted. item not reviewed by moderator and published
AWESOME!~ Don't change a thing. Unless... once in a while to switch it up and make a bit of a different salad, take away the celery and replace it with cooked corn, halved cherry tomatoes, and slices of cucumber and keep everything else the same. (The corn and chickpeas combo also makes a complete protein for you vegetarians out there. item not reviewed by moderator and published
This salad is delicious ! Easy to make and great for summer days. item not reviewed by moderator and published

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