Lemon & Olive Chickpea Salad

This quick and easy to make olive and lemon chickpea salad is a great plant-based protein substitute, which can be enjoyed on its own or over a green salad.

Shop the Recipe & save

The ingredients in the ingredient list below are all linked to my favorite brands for each of the ingredients, from my favorite online stores that will save you 25-50% off on healthy groceries, compared to Whole Foods or health food store prices.

Try Lemon & Olive Chickpea Salad

If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you come up with!

Lemon & Olive Chickpea Salad

Add to Collection Go to Collections

4.16 from 19 votes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings2

US ImperialMetric

Ingredients

• 1 1/2 cups chickpeas
• 1/2 cup olives, pitted sliced
• 1/2 cup celery sliced thin
• 1/2 cup yellow, red, or orange bell pepper diced
• 1 green onion / scallion white and green part, sliced thin
• 1 cup flat-leaf parsley chopped
• 1 tsp. extra-virgin olive oil
• 1 lemon 2 Tbsp. fresh squeezed lemon juice
• unrefined salt (real, pink, or Celtic salt) to taste
• black pepper to taste

Instructions

• Combine all ingredients in a medium sized bowl and toss well, until fully mixed. Season with salt and pepper to taste.

Recipe Notes

For olives, I like to use a mix of Kalamata and green olives. You can use one, both, or any combo of your favorite olives.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.