Chickpea Salad with Easy Lemon Dressing

Name: Chickpea Salad with Easy Lemon Dressing
Prep time: 20 min
Total time: 20 min
Yield: 6 Cups
Ingredients: 30 ounce 850 g of cooked chickpeas; 1 25 oz [708 g] jar of palm hearts, sliced into 1-inch (2.54 cm) pieces; 2 large tomatoes; 2 cups pitted kalamata olives; 1 cup Coarsely chopped fresh basil; zest from one lemon; Ground pink Himalayan sea salt; Ground black pepper to taste; For the Dressing; Juice from 1 large lemon; 1 tablespoon 15 ml white wine vinegar; 1 tablespoon 15 ml extra-virgin olive oil; 1 ½ teaspoon .8 g Italian seasoning, crushed; Ground sea salt and black pepper to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
6 Cups
Course
Main Course, Salad, Condiments, Others
Cuisine
gluten-free

Chickpea Salad with Easy Lemon Dressing

Demi Foster

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A healthy and fresh salad that is hearty enough to make a meal. Filled with protein packed chickpeas and Mediterranean vegetables, with a bright and tangy lemon dressing.

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Ingredients

Servings

30 ounce 850 g of cooked chickpeas
1 25 oz [708 g] jar of palm hearts, sliced into 1-inch (2.54 cm) pieces
2 large tomatoes seeded and diced
2 cups pitted kalamata olives
1 cup Coarsely chopped fresh basil
zest from one lemon
Ground pink Himalayan sea salt
Ground black pepper to taste
For the Dressing
Juice from 1 large lemon approximately ⅓ cup (80 ml)
1 tablespoon 15 ml white wine vinegar
1 tablespoon 15 ml extra-virgin olive oil
1 ½ teaspoon .8 g Italian seasoning, crushed
Ground sea salt and black pepper to taste

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Instructions

TO MAKE THE DRESSING
Whisk the lemon juice, vinegar, olive oil, Italian seasoning, salt, and pepper together until well combined
TO MAKE THE SALAD
In a large bowl, fold the chickpeas, palm hearts, tomatoes, olives, basil, and dressing together until combined. Grate the lemon zest on top, sprinkle a thin layer of the pink Himalayan sea salt over the salad, and add black pepper to taste.
Enjoy!