Lemon juice, herbs, fennel, and onion infuse this chickpea salad with fresh Mediterranean tastes. This salad is light and delicious while still being nutritious. As a side dish or appetizer, this recipe is ideal. Make it as a light dinner by serving it with some bread on the side.
It's simple to prepare and should be done ahead of time to allow the flavours to meld. Because the dressing is light and can set out even when it's hot, it's a perfect dish to bring to cookouts or potlucks.
Nutritional content
Potassium: 151mg | Fiber: 1gram | Sugar: 1gram Monounsaturated Fat: 5gram | Sodium: 113mili gram | Calories: 78kcal | Carbohydrates: 4gram | Protein: 1gram | Fat: 7g | Saturated Fat: 1gram | Polyunsaturated Fat: 1gram
Ingredients
Juice of a lemon.
Olive oil.
Fresh parsley, chopped.
Black pepper with salt.
Chickpeas drained and rinsed.
Fennel, thinly sliced.
White or yellow onion, chopped.
How to make Mediterranean chickpea salad
1. Fennel should be cleaned and thinly sliced.
2. In a mixing dish, combine the lemon juice, oil, parsley, pepper, and salt. Stir in the other ingredients until well combined.
3. Refrigerate the salad for at least two hours after covering it with plastic wrap. The longer it sits, the better, so I generally chill it for 24 hours before serving.
