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Lemony Chickpea + Olive Chopped Salad ðŸ‹
We’re totally obsessed with chopped salads over here! That might be obvious because there are A LOT of chopped salad recipes here on the CFC website.
If you’re looking for a simple dish to bring to that get-together or party that’ll delight the taste buds: this is a really GOOD one!
Briney olives combined with crisp veggies, fresh herbs, and creamy chickpeas. Drizzled with a very simple dressing of olive oil and lemon juice. It’s a really great combo!
I LOVE making this earlier in the day and letting it marinate in the fridge so it’s ready to grab and go to a potluck, party, or just ready for later meals! Excellent for meal prep!
🔪Do you like chopping veggies?
I’ve always found it to be very relaxing for me. Chopping veggies forces me to slow down, calm down, and be present. It’s incredibly soothing and the finished result always makes me feel a great sense of accomplishment because my family will be eating all those beautifully prepared fresh vegetables.
🋠ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste bright and fresh.
💡Want to get the most juice possible from each of your fresh lemons and limes?
Of course, we do!
Here’s a quick trickðŸ‹:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
âž¡ï¸ Here are a few more of our favorite chopped salads that you’ll love:
8 servings
Ingredients:
- 2 x 14.5oz cans chickpeas, drained and rinsed well
- 1 cup green pitted olives, sliced
- 1 cup black or kalamata pitted olives
- 3 celery ribs, diced small
- 1 large red bell pepper, seeded and diced
- 4 green onions, sliced
- 1 bunch of fresh parsley, chopped
- 1 Tbsp extra virgin olive oil
- 1 fresh lemon, zest, and juice of
- sea salt and ground black pepper, to taste
Instructions:
Place your prepared chickpeas into a large salad bowl.
Add in the olives.
Dice the celery, bell pepper, onions, and parsley; add them all into your salad bowl.
Drizzle with the olive oil, and gently stir in your fresh lemon zest and juice.
Season with sea salt and pepper to taste.
This salad stays well for up to 4 days in the fridge in a sealed container.
It’s great to enjoy immediately, but if you have the time this salad gets better tasting after a few hours in the fridge because the flavors have time to meld together.
Toss to combine and enjoy!
💚 Rachel
Ingredients
- 2 x 14.5oz cans chickpeas, drained and rinsed well
- 1 cup green pitted olives, sliced
- 1 cup black or kalamata pitted olives
- 3 celery ribs, diced small
- 1 large red bell pepper, seeded and diced
- 4 green onions, sliced
- 1 bunch of fresh parsley, chopped
- 1 Tbsp extra virgin olive oil
- 1 fresh lemon, zest, and juice of
- sea salt and ground black pepper, to taste
Instructions
- Place your prepared chickpeas into a large salad bowl.
- Add in the olives. Dice the celery, bell pepper, onions, and parsley; add them all into your salad bowl.
- Drizzle with the olive oil, and gently stir in your fresh lemon zest and juice.
- Season with sea salt and pepper to taste.
- This salad stays well for up to 4 days in the fridge in a sealed container.
- It's great to enjoy immediately, but if you have the time this salad gets better tasting after a few hours in the fridge because the flavors have time to meld together.
- Toss to combine and enjoy!
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