Chickpea + Herb Salad

On The Chopping Block
by On The Chopping Block
4 servings
15 min

This recipe was inspired by the simple Mediterranean tabouli salad that is just about one of my favorite things to eat. Tabouli is a bright, citrusy salad made with lots of fresh parsley, bulgar wheat and bright tomatoes and finished off with lots of lemon juice and garlic. Its quite divine and pairs really well with grilled meats.

Here we're using chickpeas instead of bulgar wheat and throwing our own spin on the salad. We've got a heaping amount of fresh Italian parsley, fresh mint from my garden, and few sprigs of fresh oregano and a splash of lemon juice. Make this a side dish, or place it over a bed of baby kale or spinach.

Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • 1 can of chickpeas, drained
  • ½ cup of chopped parsley 
  • ¼ cup chopped mint 
  • 1-2 tbsp of lemon juice 
  • Half a garlic clove, grated 
  • 1 minced shallot 
  • 2 tsp of smoked paprika 
  • 1 tsp of oregano 
  • 1 tsp of onion powder 
  • 1-2 tbsp of olive oil 
  • Salt + pepper to taste

Start off by straining your chickpeas and rinsing them really well. Allow the water to drain then transfer them to a bowl. Add all your ingredients and stir until completely combined. Serve room temp or cold!
  • If the salad is a bit dry, add more olive oil