Chickpea Salad

by Michelle Fierek

I brought this fun salad to my girlfriend’s party this summer and everyone loved it and said I must put it in “THE MAGAZINE”!


Not only is it easy to put together, but it is also both delicious and nutritious! Low in fat and high in protein make it a healthy summer salad! I love the pretty colors in this recipe, but feel free to add what you like. Avocado, feta cheese, or kalamata olives would be great additions as well. Take advantage of our farmers market veggies while we still can!


Serves 4 – 6




1(15 ounce) can chickpeas, drained

1 cup cherry tomatoes, quartered

1/2 English cucumber, chopped

1/4 cup red onion, chopped

1/2 yellow bell pepper, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh dill, chopped

Juice of 1 lime

1/4 cup olive oil

salt and pepper, to taste 



In large bowl, add the chickpeas, tomatoes, cucumber, bell pepper, onion, parsley, and dill. Squeeze lime juice over salad. Pour olive oil on top and toss to coat. Salt and pepper as desired.