Herbed Chickpea Salad

We have gotten to that time of the year where cold dishes are so satisfying (and it keeps us from having to turn on the oven). I’m sure a lot of you have a good variety of herbs growing in your garden and this is the perfect way to enjoy those. Fresh dill is often under utilized, and I feel like it adds such wonderful flavor to this dish. Serve this dish right away or keep cold for up to 4 days in an airtight container in the fridge. Because there’s no dairy in this dish, it’s great for serving at picnics or taking to the beach. It pairs perfectly with salmon or chicken!

  1. In a large bowl, combine chickpeas, red bell pepper, parsley, dill, red onion, celery, cranberries and sunflower seeds.

2. In a separate bowl, whisk olive oil, lemon zest/juice, garlic, salt and pepper together.

3. Add dressing to the chickpea salad and stir gently to combine. Serve immediately or keep cold until ready to serve.

Herbed Chickpea Salad

Serves 6

All you need:

2 (15.5 ounce) cans chickpeas, drained and rinsed

1 red pepper, diced

1 cup chopped fresh flat-leaf parsley

1/3 cup chopped fresh dill

1/4 red onion, diced

2 celery stalks, sliced

1/3 cup dried cranberries

1/3 cup roasted salted sunflower seeds

1/3 cup olive oil

Zest and juice of 1 lemon

3 peeled garlic cloves, finely chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

All you do:

  1. In a large bowl, combine chickpeas, red bell pepper, parsley, dill, red onion, celery, cranberries and sunflower seeds.
  2. In a separate bowl, whisk olive oil, lemon zest/juice, garlic, salt and pepper together.
  3. Add dressing to the chickpea salad and stir gently to combine. Serve immediately or keep cold until ready to serve.
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