Chickpea Salad With Lemon and Herbs

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Earlier this summer my aunt made this delicious salad and packed it in the beach cooler, ever since then I've been hooked.  It's simple, refreshing, and flavorful. Since I've been eating this salad all the time, I figured it was time to post it here. The beauty about this recipe is that you can adjust it to your liking. Try adding a variety of herbs like fresh basil and cilantro or adjust the spice by adding more red pepper flakes. I also think this salad would be great with cubed avocado or cherry tomatoes. This salad can be served as a side dish or on its own and can be prepared a few hours in advance.

For about 5 minutes of your time you can make a quick healthy lunch, side dish, or snack. I've been bringing it to the beach and feel much better snacking on this than other non-nutritious junk food. Chickpeas are known for their high fiber content. Two cups will provide you will your entire daily value! Garbanzos are linked to digestive support and studies have shown that they help to lower your risk of colon cancer. To give your garbanzos extra digestive support powers try soaking them overnight ( or at least 4 hours). This makes the beans more digestible but also activates digestive enzymes, which increase absorption of other nutrients.

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RECIPE:

INGREDIENTS:

  • 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
  • 2 tablespoons chopped fresh Italian parsley
  • 1 small red onion, diced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest 
  • 4 teaspoons extra-virgin olive oil
  • 1 small garlic clove, pressed
  • Sea Salt
  • Red Pepper Flakes ( Amount depends on how spicy you want the dish) 

DIRECTIONS:

Combine rinsed and drained chickpeas, chopped Italian parsley, finely diced red onion, fresh lemon juice, lemon zest, extra-virgin olive oil, and pressed garlic clove in medium bowl. Toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with sea salt ,freshly ground black pepper, and red pepper flakes. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.