Jessica Cooke


Prep. Time

6 Minutes

Cook Time




This salad is packed full of protein and so super healthy. I love eating salads instead of sandwiches for lunch. Let me know if you enjoy it and don't forget to rate it!

  1. ⅓ cup finely diced red onion, from 1 small red onion
  2. 2 (15 oz) cans chickpeas drained and rinsed
  3. 3 tablespoons extra virgin olive oil
  4. 3 tablespoons vegetable oil
  5. 1½ tablespoons freshly squeezed lemon juice, from 1 lemon
  6. ⅓ cup finely chopped fresh parsley
  7. ½ teaspoon salt
  8. ¼ teaspoon freshly ground black pepper
  9. ⅛ teaspoon sugar

Combine the onions with the remaining ingredients and toss well. Taste and adjust seasoning with more lemon, salt, and pepper, if necessary. Cover and refrigerate until ready to serve. Toss well before serving and adjust seasoning again, if necessary

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