Quick Chickpea Salad

I needed something quick to go along with the tabbouleh I was making. I think this chickpea salad fit the bill because it provided a more substantial counterpart to the tabbouleh and pleased my mother tremendously. I was kind of surprised by how much she loved it. This side dish is a nice compliment to a meal that requires more work because it's quick, easy, and based on pantry staples. You can throw it together in less than 10 minutes.


  • 2 cans of 15oz chickpeas, rinsed and drained
  • If making tabbouleh, 1 heaping serving spoon of tabbouleh before you add the bulgar, or: 1 diced tomato, 1/4 diced red onion, chopped parsley (if on hand)
  • Extra virgin olive oil to taste (I liked adding a lot)
  • Freshly squeezed lemon or white wine vinegar to taste
  • Salt, pepper, and cumin to taste


  1. Mix in a large bowl.
  2. Eat.

The mixture will improve after marinating for a bit.




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