Chickpea Fresh Herb Salad

Chickpea Fresh Herb Salad
One of the things I love most about the summer is how easy it is to grow and cook with fresh herbs. I made this salad last week and it was so simple and yet and so tasty. I modified a recipe from The Everything Vegan Cookbook that originally called for white beans, and  the results were delicious!

  • 2 cans of chickpeas
  • 3 ribs celery, diced
  • 1/2 cup fresh chopped parsley I used Italian flat leaf since that's what I have growing on my deck)
  • 1/2 cup fresh basil, chopped
  • 1 pint organic cherry tomatoes, some halved
  • 1 tablespoon olive oil 
  • 1 small can sliced black olives
  • juice of 1 lemon
  • salt and pepper to taste

In a skillet, combine beans, celery, herbs, and olive oil, stirring frequently over low heat for 3 to 5 minutes, until the herbs are softened but not cooked. Remove from heat and stir in the remaining ingredients, tossing to combine.

It's that easy, and the perfect summer salad when you are wanting something light and fresh that won't leave you hungry.


Lyle said…
Great recipe. Just right for a warm summer evening. I thought the chickpeas would overpower the dish, but they fit in perfectly. Even my wife ate a bunch, and she "hates" beans.
Thanks so much! I am so glad you and your wife both liked it! I have to admit I absolutely LOVE chickpeas, so I use them in lots of different recipes, but I too wasn't sure how they would turn out in this one until I tried it. I was really glad it turned out well. And I love a simple, satisfying, and easy dish, especially in the summer. :)