Description
For the Salad:
2 cans (15 oz each) chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika
1 cup roasted red peppers, sliced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/2 cup shaved Parmesan cheese
For the Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tbsp honey
1/2 tsp salt
1/4 tsp black pepper
Directions:
Warm the Chickpeas: Heat olive oil in a large skillet over medium heat. Add chickpeas, salt, black pepper, and smoked paprika. Sauté for 5-7 minutes until
lightly golden and warmed through.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper.
Assemble the Salad: In a large bowl, combine the warm chickpeas, roasted red peppers, red onion, and parsley.
Toss & Serve: Drizzle the lemon dressing over the salad and toss to combine. Top with shaved Parmesan cheese and serve warm.
Enjoy this protein-packed, zesty chickpea salad!
Prep Time: 10 minutes Cooking Time: 7 minutes Total Time: 17 minutes Kcal: 320 per serving Servings: 4 servings
