Ingredients
- 2 cups celery, chopped
- 1/2 red onion, finely chopped ( about 1/4 cup)
- 3 lemons juiced ( at least 1/2 cup)
- 1 tablespoon extra virgin olive oil
- 2- 16 ounce cans garbanzo beans (chickpeas) rinsed and drained
- 1 bunch Italian parsley, stems removed and chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 1 tablespoon cumin
- 1 teaspoon chili powder
- Feta cheese crumbles (optional)
Instructions
- Prep the celery, onion and lemon juice. Combine in a medium bowl and let sit while you prepare the chickpeas. Goal is for the celery to absorb some of the lemon juice.
- Heat one tablespoon of olive oil in a large skillet and add the beans; cook and stir until lightly browned and crisp, about 15 minutes. Remove from pan and let cool on a large baking tray.
- Once cool, add the beans to the celery mixture. Fold in the parsley. Add the 1/4 cup olive, lemon zest, cumin and chili powder. Combine.
- Taste and season with salt and pepper.
- Cover and chill. Even over night if needed.
- Sprinkle with feta cheese before serving if desired.
Notes
220 calories, 13 g fat, 0 mg chol, 585 mg sodium, 22 g car, 6 g fiber, 6 g protein
I think it would be smart to double this recipe as you will have people looking for second portions. Trust me. 🙂
I think that about describes this lemony chickpea and parsley salad. Yep, there is so much going on here guys.  Could be labeled the BEST TASTING SALAD I have ever made. And I am not kidding. We loved this so much that I couldn’t wait to get this posted for you.
Made this last Friday night for Eric and I. He tastes it and says, “If this isn’t going to be on your blog it should be. O.M.G. Heidi this is incredible”. Okay. Do you know any men that would say a salad is incredible? (I love him).
I served this with barbecued lamb chops and in all honestly this meat pairing made it even more perfect. But I think it would also be great alone as just a vegetarian meal or with any meat as a side dish. Chicken. Fish. Steak.
Feta cheese was also part of the original recipe that I adapted from a Better Homes and Garden magazine. But it is so good without it don’t sweat it if you forgot to add the feta cheese like I did. I think I got distracted because it was soooo good without it. But next time I will sprinkle it with some feta—just because.
But no need for me to keep talking here because I want you to get to the store and make this salad. You will thank me later.i
You’re welcome.
Heidi
Ingredients
- 2 cups celery, chopped
- 1/2 red onion, finely chopped ( about 1/4 cup)
- 3 lemons juiced ( at least 1/2 cup)
- 1 tablespoon extra virgin olive oil
- 2- 16 ounce cans garbanzo beans (chickpeas) rinsed and drained
- 1 bunch Italian parsley, stems removed and chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 1 tablespoon cumin
- 1 teaspoon chili powder
- Feta cheese crumbles (optional)
Instructions
- Prep the celery, onion and lemon juice. Combine in a medium bowl and let sit while you prepare the chickpeas. Goal is for the celery to absorb some of the lemon juice.
- Heat one tablespoon of olive oil in a large skillet and add the beans; cook and stir until lightly browned and crisp, about 15 minutes. Remove from pan and let cool on a large baking tray.
- Once cool, add the beans to the celery mixture. Fold in the parsley. Add the 1/4 cup olive, lemon zest, cumin and chili powder. Combine.
- Taste and season with salt and pepper.
- Cover and chill. Even over night if needed.
- Sprinkle with feta cheese before serving if desired.
Notes
220 calories, 13 g fat, 0 mg chol, 585 mg sodium, 22 g car, 6 g fiber, 6 g protein
I think it would be smart to double this recipe as you will have people looking for second portions. Trust me. 🙂
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