Chickpea Salad


Once upon a time, I used to follow a recipe for a similar salad from bon appetit that I never ever made with the basil.  At this point, it is pretty much using my memory (and what we have in the house) to put together a fast salad that makes great workweek lunches.


  • Two cans chickpeas, drained
  • Parsley, minced
  • 6-7 garlic stuffed green olives, chopped
  • 1/4-1/3 cup shredded parmesan cheese
  • Lemon juice
  • Olive oil
  • Salt and pepper


  • Combine chickpeas, parsley, olives, and parmesan cheese in bowl.  Stir to combine.
  • Add lemon juice and olive oil to dress (I usually go heavier than I think I should on the olive oil and it is really just the best).
  • Salt and pepper to taste.
  • Refrigerate.  Should keep for five days.  Or until you’ve eaten it all for lunch.

2 responses to “Chickpea Salad

  1. Pingback: Friday Food Round-Up! | Tenaciously Yours,

  2. Pingback: Friday Food Round-Up | Tenaciously Yours,

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