Parsley Lemon Chickpea Salad

Parsley Lemon Chickpea Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
With plant-based protein from chickpeas, this recipe makes a delicious side or serve it for lunch! If you are a fan of Mediterranean dishes, try it paired with baked falafel for a delicious meal the whole family will love.  
  • Servings
    6 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 220

  • Total Fat 11g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 240mg
  • Total Carbohydrate 25g
    • Dietary Fiber 7g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 8g
  • Potassium 290mg
  • Phosphorus 145mg

Choices/Exchanges: 1 1/2 Starch, 1 Lean protein, 1 1/2 Fat



  • black pepper
    1/8 tsp
  • flat leaf parsley (finely chopped)
    1 cup
  • red onion (finely diced)
  • olive oil
    1/4 cup
  • 15-oz canned chickpeas (drained and rinsed)
    2 can
  • lemon (zest and juice from lemon)


  1. Place the diced onion in a bowl of cold water for 10 minutes, then drain.

  2. Add the drained onions and stir again to combine. Taste and adjust with more lemon, salt, or pepper, if necessary.

  3. In a medium bowl, combine the chickpeas, olive oil, lemon zest and juice, parsley, and pepper. Stir to combine.