Lemony Chickpea Salad

May 20, 2019

This is a refreshing and light easy Spring salad. It surprised many!


Lemony Chickpea Salad over brown rice



  1. 1 can chickpeas, drained

  2. Kosher salt and freshly ground pepper

  3. 1/4 medium red onion, finely chopped

  4. 2 Tablespoons red wine vinegar

  5. 1 stalk celery, diced

  6. Finely shredded zest and juice of 1/2 lemon

  7. 1 garlic clove, very finely chopped

  8. 1/2 teaspoon finely chopped rosemary

  9. 1/4 teaspoon dried oregano

  10. 3 Tablespoons extra-virgin olive oil

  11. ½ bunch flat-leaf parsley, finely chopped

  12. 1 cup brown rice


  1.  In a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar.

  2. Return the onion to a large bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary and oregano.

  3. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve over cooked brown rice.

  4. To cook brown rice: Place 1 cup of brown rice into 2 cups salted water. Bring to a boil and then turn the heat down to low and simmer for 45 minutes or until all the water has been absorbed. Let sit in the pot for 10 minutes before serving.



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