- 1 can chickpeas drained and rinsed
- 1/4 cup olive oil
- Juice of 1/2 large lemon (more or less to taste)
- 1/2 cup fresh chopped parsley
- 1 clove of minced garlic (more to taste)
In a bowl, mix olive oil, lemon juice, and garlic. We recommend using good quality olive oil because it will be a star of this dish. We’ve pictured our Frantoio d’orazio extra virgin olive oil from Conversano in southwestern Italy. It’s remarkably peppery and fruity. Whisk to emulsify and create the dressing for the chickpeas. Stir in the parsley.
Pour in the chickpeas and toss to coat. Serve immediately or store in refrigerator. It’s best served at room temperature.
The salad holds well and actually is even better the second day once the flavors have had a chance to meld together. This salad is yummy stuffed in pita bread or spooned over salad. It’s healthy and a great gluten free option.