Simple Chickpea Salad

Simple is the name of the game today.

Speaking of games, I’m excited for the big football game this Sunday. I’m not rooting for a particular team this year but I love the fun food that goes along with the celebration. Although, this year the game falls on the day before Valentine’s Day. So do we make football food or a romantic dinner for two or a combination of both? I’m still working on that answer, but in the mean time, let me bring your attention to this chickpea salad.

This salad is super simple and tasty. It’s a good vegetarian and dairy free option, if that’s your thing. It’s also a basic recipe that you can embellish if you want, like add chicken, other fresh vegetables, cheese, you get the idea. This is the kind of meal you make when you don’t want to fuss in the kitchen. I’m sure I’ll be fussing in the kitchen this Sunday, no matter what I decide to make, so this chickpea salad will definitely be on rotation next week.

Simple Chickpea Salad Recipe
(Makes 2 to 4 servings, depending on whether you serve this as an entrée or side dish)


  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/8 cup olive oil
  • 1 tablespoon lemon juice (I prefer fresh from the lemon.)
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • pinch of cayenne pepper
  • 1 to 2 carrots, peeled and cut (You can chop, shred or julienne.)
  • 3/4 cup baby spinach, chopped
  • sprinkling of black olives, chopped


  1. In a microwave safe bowl, add the chickpeas and heat until them until they are warm. It took 1 minute and 30 seconds for me.
  2. In a separate bowl, whisk together the olive oil, lemon juice, pepper, salt, and cayenne pepper. This is the dressing.
  3. Pour the dressing over the warmed chickpeas and mix everything together. Let them sit for about 30 minutes (or until you’re done preparing the rest of the salad ingredients.)
  4. In a big bowl, add the cut carrots, chopped spinach, chopped olives, and chickpeas (with the dressing). Mix everything together.
  5. Add more salt and pepper, to taste.

Adapted from: The Complete Mediterranean Cookbook

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