Spanish Chickpea Salad Recipe

Spanish Chickpea Salad

Serves 4 to 6

This flavorful salad is easy to pull together with a couple of pantry items, fresh herbs, and fragrant lemons.


  • 2 (15 ounce) cans chickpeas (garbanzo beans), drained
  • 1 large lemon
  • 1/4 cup finely chopped flat-leaf parsley leaves
  • 2 teaspoons finely chopped thyme leaves
  • 1 teaspoon finely chopped rosemary needles
  • 6 ounces piquillo peppers (about 10), drained and coarsely chopped
  • 1/4 cup extra virgin olive oil
  • Kosher salt, to taste
  • Pepper, to taste


  1. Place chickpeas in a salad bowl. Zest lemon and add zest to chickpeas.
  2. Cut lemon in half and squeeze juice into a liquid measuring cup. Pour half the juice over the chickpeas.
  3. Add herbs, peppers, and olive oil to salad bowl. Toss everything together. Season, to taste, with salt, pepper, and additional lemon juice. Serve immediately, or cover and refrigerate overnight.


Amount Per Serving (based on 6 servings)
Calories: 210
Fat: 12 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 250 mg
Carbohydrates: 22 g
Fiber: 6 g
Sugar: 5 g
Protein: 6 g
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Ratings and Reviews

“This recipe is so easy and so good. i had no idea. super fresh, lemony and ez. too 5 minutes ”

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