Lemony Chickpea Salad Recipe
Budget-friendly chickpeas serve as the base of this simple and hearty salad that comes together in about 5 minutes.
No matter how bare my cupboards are getting, I seem to always have a can of chickpeas on hand. I have averted mealtime disaster many times because of my beloved chickpeas. This salad was no exception.
About The Recipe: Lemony Chickpea Salad
This is an easy, quick, and cheap salad that you can throw together in about five minutes.
It’s great for a quick lunch, served with crackers or a slice of whole grain toast. Although the basic recipe below is quite tasty, you could add:
- Chopped kale
- Kalamata olives
- Feta cheese
- Grilled chicken
If you’re craving a garbanzo bean salad that’s a little fancier and a bit more substantial than this one, try this summery kitchen sink salad with creamy BBQ dressing:
More Budget-Friendly Chickpea Recipes
Spiced chickpea and sweet potato taco salad bowls
Roasted kidney bean and garbanzo bean snack mix
Indian-spiced chickpea and peanut salad
Sun-dried tomato and chickpea dip
Lemony Chickpea Salad
Chickpeas are super cheap and versatile. This entire recipe costs less than $2.00 to make. You can purchase the spinach from the grocery store salad bar if you don't want to buy an entire bag.
Ingredients
- 15.5 ounce can chickpeas (garbanzo beans)
- Handful of spinach, chopped
- 1 Roma tomato, chopped
For Dressing
- 1 1/2 tablespoons olive oil
- Juice from 1/2 lemon
- Pinch of sugar
- Pinch of fine grain sea salt
- Zest from 1/2 lemon
Instructions
- Drain chickpeas and rinse with cold water. Combine chickpeas, spinach, and chopped tomato in a bowl.
- To make dressing, whisk all ingredients together. Pour dressing over chickpea mixture, chill, and serve.
I just made this tonight and it was phenomenal. I threw in some chicken and feta too, plus I used a lot of spinach, and I look forward to eating on it for a few days! Great, light-tasting dressing!
A simple and delicious salad recipe. I love it.
oohh, lucky I checked your blog today. I’m sitting here with a large bowl of assorted heirloom tomatoes in all colors and sizes. I was wondering what to do with them. I always keep dried chickpeas in the pantry. No spinach in the garden but I’ve got a bumper crop of basil that will probably work. Thanks for the idea.
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This is delicious even in the winter. I don’t have lemons on hand so I used 1/2 tsp lemon pepper for the zest. Before adding the zest the dressing wasn’t that great. It needs the zest.