Lemon & Parmesan Chickpea Salad - SharonSnowdon.com

Lemon & Parmesan Chickpea Salad

If you’re looking for a plant based protein then chickpeas are great.  They contain 7.5g of protein per 100g, as well as a really healthy amount of fibre, are a great source of calcium, potassium and magnesium. 

This is a very quick and simple recipe that can be easily adapted.  For example, you could use feta cheese instead of parmesan or maybe lime juice instead of lemon.  I used parsley in this dish but you could try coriander or basil.

Lemon & parmesan chickpea salad

Lemon & Parmesan Chickpea Salad
Serves 4
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Prep Time
10 min
Prep Time
10 min
  1. 460g (drained weight) cooked chickpeas
  2. 2 tbsp chopped fresh basil
  3. 2 tbsp chopped fresh flat leaf parsley
  4. 2 tbsp lemon juice
  5. 4 tsp extra virgin olive oil
  6. 1 small clove of garlic, minced
  7. 25g (1/3 cup) grated parmesan
  8. Salt & pepper
  1. Drain the chickpeas and rinse well.
  2. In a bowl mix together the lemon juice, basil, parsley, olive oil and garlic.
  3. Add the chickpeas and mix well.
  4. Add the grated parmesan and stir gently.
  5. Season to taste with salt and pepper.
  1. Serve chilled or at room temperature. Keeps in the fridge for 2-3 days.
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