Chickpea Salad

YMCA of Greenville team member Alex Greenlee tells us this salad is a winner! “What I like most about this dish is that the freshness of the ingredients really shines through – it’s refreshing on a hot day, too.”

PREP: 5 mins
COOK: 1 min
TOTAL: 6 mins


  • 1 can chickpeas, drained
  • 1 Persian cucumber
  • 1 Roma tomato
  • 1/2 red pepper
  • 1/8 cup red onion
  • 1 lemon juiced
  • 1 tablespoon parsley
  • 1/4 teaspoon kosher salt



  • Chop the vegetables into bite size pieces and mix into a bowl with the chickpeas.
  • Chop the parsley and mix with the lemon juice and salt.
  • Pour the lemon juice and parsley mixture over the salad and toss to combine.
  • Refrigerate until ready to serve.

View the original recipe, from Know Your Produce, here.

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