Chickpea Salad with Bell Pepper, Celery, & Lemon



Today is sunny and 70 here in Charlotte, NC! An absolute perfect day for a healthy and vibrant salad. For lunch I created this simple mixture of chickpeas, parsley, bell peppers, red onion, celery, lemon juice and spices and it came out so good. And it's great because you just toss everything into a bowl and stir until combined and it's ready in just a few minutes!



I packed it in a small container, along with a few strawberries, then my bulldog, Mr. Truck, and I headed to our favorite park for a picnic. I put down a beach towel and we sat and enjoyed nature. I saw a heron, a few mallard ducks, and an osprey. It was lovely!



Chickpea Salad with Bell Pepper, Celery, & Lemon


2 cans chickpeas, rinsed and drained

1 red bell pepper, chopped

1 & 1/2 cups chopped fresh flat-leaf parsley

1/2 cup chopped red onion

1/2 cup chopped celery (about 2 ribs of celery)

3 Tbsp extra-virgin olive oil

3 Tbsp fresh lemon juice (from 2 lemons)

2 cloves garlic, minced

1/2 tsp sea salt

1/2 tsp black pepper


Add all ingredients to a large bowl and toss until combined. Taste and add additional lemon juice, salt, and/or pepper if necessary. Serve immediately or refrigerate until ready to use. This keeps well, chilled, for about 2-3 days.

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Hi. I'm Ginny!

I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!

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est. 2017