Chickpea Salad


Preparation Time: 10 minutes

Cook Time: n. a.


Green salads can be boring; it's just a fact of life. This salad shakes things up a bit and combines greens with chickpeas tossed with a lemon-Dijon vinaigrette. Don't worry about making extra vinaigrette - the dressing will end up running all over the greens, seasoning them well. This is a very healthy and naturally gluten-free salad. Serve as a main course with bread or pasta on the side, or serve as a side salad or even as a snack - the fiber from the chickpeas will help fill you up.


  • 1 (16 oz.) reduced sodium or no salt added chickpeas, drained and rinsed
  • 1/2 a small red onion, minced
  • 3 tbsp. minced fresh Italian flat leaf parsley
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. Dijon mustard
  • 1 - 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 4 cups chicory, escarole or romaine lettuce, washed and dried


On a platter, make a bed of the greens (you can also do this on individual plates).

Combine all the other ingredients in a medium bowl. Spoon the mixture on top of the greens and serve at room temperature. You can also serve this salad cold.

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