Spanish Chickpea Salad Recipe

Spanish Chickpea Salad

Serves 4-6

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


  • 2 cans (about 15 oz) chickpeas or garbanzo beans, drained
  • 1 or 2 lemons
  • Leaves from 8 sprigs parsley, finely chopped
  • Leaves from 4 sprigs savory or thyme, finely chopped
  • Needles from 1 sprig rosemary, finely chopped
  • 10 piquillo peppers, drained and coarsely chopped (about 6 oz)
  • 1/4 cup Metropolitan Market Extra Virgin Olive Oil
  • Salt and freshly ground pepper


  1. Place drained chickpeas in a salad bowl.
  2. Zest the lemon(s). Cut lemon(s) in half and squeeze the juice over the chickpeas.
  3. Combine all remaining ingredients. Season to taste with salt and pepper. 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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