Chickpea Lemon Spinach Salad

8 ingredients
5 steps

Ingredients

  • 3 cups cooked chickpeas
  • 2 cans (15 oz. each) chickpeas, rinsed and drained
  • 1 cup finely chopped parsley
  • baby spinach leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/2 to 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper

Directions

  1. 1
    Put the chickpeas into a large mixing bowl.
  2. 2
    Add the parsley or spinach, oil, lemon juice, salt, and pepper, and stir well with a wooden spoon to combine.
  3. 3
    Allow the flavors to marry by marinating in the refrigerator for at least an hour.
  4. 4
    Remove from the refrigerator and stir well before serving.
  5. 5
    Serve cold or at room temperature.

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