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–+ servings
Servings: 8

Lemony Chickpea + Olive Chopped Salad

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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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