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Pioneer Woman Chickpea Salad

Pioneer Woman Chickpea Salad - recipe card
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This vibrant chickpea salad brings together creamy chickpeas, crisp vegetables, and a zesty lemon-herb dressing. It’s a satisfying no-cook dish that’s perfect for a light lunch or a side at any gathering.

Ingredients

Scale
  • 2 (15-ounce) cans chickpeas, drained and rinsed well
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1/2 cup red bell pepper, finely diced (about 1 small pepper)
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare the vegetables: finely dice the celery, red bell pepper, and red onion into uniform 1/4-inch pieces. Chop the parsley finely. This ensures even distribution and a pleasant texture in every bite.
  2. Mince the garlic clove with a knife or a microplane. If using a garlic press, use a medium-sized clove.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk until the dressing is emulsified and slightly thickened.
  4. Place the drained and rinsed chickpeas in a large mixing bowl. Gently pat them dry with a kitchen towel or paper towels to remove excess moisture—this helps the dressing cling better.
  5. Add the diced celery, red bell pepper, red onion, and chopped parsley to the chickpeas.
  6. Pour the dressing over the salad. Toss gently with a large spoon or spatula until all ingredients are evenly coated.
  7. Taste and adjust seasoning with additional salt and pepper if needed. For a brighter flavor, a splash more lemon juice can be added.
  8. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. Alternatively, refrigerate for 30 minutes for a cooler, more developed flavor.
  9. Serve chilled or at room temperature. Garnish with extra parsley if desired.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors improve as it sits. Stir before serving. Freezing is not recommended as the texture of the chickpeas and vegetables will suffer.

Nutrition

Keywords: chickpea salad, garbanzo bean salad, easy salad recipe, no-cook salad, healthy lunch, vegetarian salad, Mediterranean salad, vegan salad, picnic side, make-ahead salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chickpea-salad-recipe/