Delicious Chickpea and Parsley Salad

Delicious Chickpea and Parsley Salad

I love chickpeas. They are so versatile. They can be used as part of a salad, as a dip, as an alternative meat patty for a burger, and so much more. They have a nice texture, and a subtle flavour. It is common in Mediterranean cuisine, where I also made a Fruity Lamb Tagine using chickpeas. It is full of protein, and a good part of a vegetarian diet or a high protein diet. They are also high in fibre. They are a rockhouse legume.

I made a salad recipe using chickpeas, parsley, mint, and feta cheese. This recipe uses instapot to cook the chickpeas, cut you can just as easily use a pot and lid. There is no need to soak the chickpeas. Here is the recipe below:

  • 2 cups chickpeas, cooked

  • 1 bunch parsley, finely chopped

1 bunch green onions, finely chopped

  • 10 mint leaves, finely chopped

  • 1 bell pepper, diced

  • 4 garlic cloves, minced

  • This is where we are at so far:

  • 2 lemons, juiced

  • 3 tablespoons olive oil

  • Salt to taste

  • 1/4 cup feta cheese

And here is the final product:

Chickpea and Parsley Salad

Servings: 6-8 servings
prep time: 15 minutes    cook time: 35 minutes

2 cups chickpeas, cooked
1 bunch parsley, finely chopped
1 bunch green onions, finely chopped
10 mint leaves, finely chopped
1 bell pepper, diced
4 garlic cloves, minced
1/4 cup feta cheese
2 lemons, juiced
3 tablespoons olive oil
Salt to taste

  1. Measure 2 cups of chickpeas and put into the instapot. Add enough water to have 2 inches of water above chickpeas. Set to steam for 35 minutes on high pressure. Quick release when ready. Pour into a large bowl.
  2. Rinse and finely chop parsley, green onions, and mint.
  3. Dice the bell peppers.
  4. Mince the garlic. Add the feta cheese.
  5. For the dressing, juice the lemons and insert into bowl along with olive oil. Sprinkle salt to taste.
  6. Mix all ingredients and let sit in the fridge for 2-4 hours. Serve by itself or as a side.