Garlic, Lemon, And Parsley Chickpea Salad


  • 2 cans of garbanzo beans (chickpeas)
  • 2 small lemons, zested and juiced
  • 3 tablespoons of chopped Italian parsley
  • 2 tablespoons of extra virgin olive oil
  • 2 teaspoons of garlic paste (or minced garlic)
  • 1 teaspoon of freshly ground pepper
  • 1⁄2 tsp. of salt
    Optional Add-Ins
  • Sliced roasted red peppers
  • Thinly sliced sweet onion
  • Halved cherry tomatoes
  • Spinach, kale, romaine, arugula


  • Amount: 3⁄4 cup
  • Calories: 220
  • Fat (g): 9
  • Sat. Fat (g): 1
  • Carb (g): 28
  • Fiber (g): 6
  • Protein (g): 8
  • Gluten free, Vegan



  • Rinse and drain the canned chickpeas and set aside.
  • In a large bowl, combine all dressing ingredients using a whisk in the following order: lemon juice, garlic, lemon zest, parsley, olive oil.
  • Add the chickpeas to the bowl. Finish with salt and pepper.
  • Stir to combine all ingredients and serve.

Cooking Tip

If you have time, try using dried chickpeas. They are higher in nutrients and less expensive than their canned counterparts! Soak 1 cup of dried chickpeas overnight in a large covered bowl filled with cool water. The next day, add 1 tsp. of salt to a stockpot of water. Simmer on low for ~2 hours. Rinse and refrigerate until needed.

Performance Fact

Garbanzo beans are a great source of protein, fiber, and complex carbohydrates, all of which help maintain a continuous stream of energy and promote fullness. Garbanzo beans are an excellent carbohydrate-rich alternative to pasta for anyone with a gluten allergy or intolerance. Parsley is rich in epigenin, a powerful flavonoid antioxidant. Epigenin has been shown to reduce skin tumors in mice, inhibit signaling molecules that promote tumor formation, and even kill cancer cells.