This easy Mediterranean garbanzo bean salad is infused with flavor thanks to a heaping helping of fresh herbs with a garlicky lemon dressing that ups the crunch from red bell pepper, celery and red onion for a simple side dish or topping for greens.
Are you sick of me repeating myself yet?
I’ve said it before and I’ll likely say it 9,349 more times again: Salads are my favorite.
I’m far more tempted by a plate with a sampling of four varieties of salads than a plate of four desserts.
That’s why this salad, in all of it’s understated simplicity, is proof positive that eating real, whole foods doesn’t have to be a complicated affair when simplicity radiates from the whole ingredients its made with.
I cannot take credit for creating this salad. It’s glory in flavor and simplicity comes from one of my good blogging friends who has just authored her first cookbook, Love Real Food by Kathryn Taylor of the blog Cookie + Kate.
Some who first come across her blog assume the word Cookie in her title would mean she has a baking blog. But no. Instead, it’s an homage to her best friend who sits side kick to Kathryn: Her vegetable-eating, scene-stealing, rescue dog, a 6-year old cattle dog mix who will happily sneak a sweet potato from the kitchen table as often as she enjoys sunning herself in the afternoon light.
The cookbook, like Kathryn’s blog, is filled with healthy, inspiring vegetarian recipes made with real foods and ingredients that truly appeal to all walks of eaters.
Many fans are first captured by Kathryn’s stunning food photography.
Then her thoughtful writing style hooks them in.
But it’s Kathryn’s recipes that always keep us coming back for more.
She’s a stickler for perfection, and that quality is shared in her recipe development as well, where the results are well-tested recipes that are far more than just pretty pictures, they’ve gained her a loyal tribe of blogging and cooking fans, vegetarian and non-vegetarian alike. The proof is in the so far 100+ 5-star reviews on Amazon.
About the Recipe
Kathryn’s recipe for this Mediterranean Chickpea Salad is simple in it’s approach and calls for ingredients I nearly always have on hand, making it one of those recipe you can totally pull off at a moment’s notice when you ask the question, “What am I going to serve with my main dish?” The bulk of the recipe comes from canned garbanzo beans, a staple I always recommend having in the cupboard. Simply drain and rinse and you’re on your way.
I love the leaves plucked from fresh, crunchy celery so while Kathryn’s version didn’t actually call for it, I plucked the leaves from my stalks, gave them a rough chop, and added them to the salad. There really is no reason to toss them out for any dish.
The amount of chopped fresh parsley may seem like a whole lot of parsley, but that’s the point! Don’t skimp on the amount, or you’ll be sacrificing flavor.
This salad is intended to be served on it’s own, but as Kathryn suggests, it’s a delicious topping for a bed of lettuces, too. Naturally, I added a few mozzarella balls to mine with an extra drizzle of olive oil and squeeze of lemon, too.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained, or 3 cups cooked chickpeas
- 1 medium red bell pepper, chopped
- 1½ cups chopped fresh flat-leaf parsley (about 1 bunch)
- ½ cup chopped red onion
- ½ cup chopped celery plus leaves (about 2 ribs)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (from 1 to 1½ lemons)
- 2 cloves garlic, pressed or minced
- ½ teaspoon kosher salt and freshly ground black pepper
- In a large bowl, add the chickpeas, bell pepper, parsley, red onion, and celery. In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat. Serve immediately or chill up to 4 days. Before serving, add more salt and pepper to taste.
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