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Chickpea salad with vegetables in a wood bowl with a green napkin around it and gold serving utensils and lemon wedges on the side

Chickpea Salad with Easy Lemon Dressing

A healthy and fresh salad that is hearty enough to make a meal. Filled with protein packed chickpeas and Mediterranean vegetables, with a bright and tangy lemon dressing.
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 Cups
Calories:

Ingredients

  • 30 ounce 850 g of cooked chickpeas
  • 1 25 oz [708 g] jar of palm hearts, sliced into 1-inch (2.54 cm) pieces
  • 2 large tomatoes seeded and diced
  • 2 cups pitted Kalamata olives
  • 1 cup coarsely chopped fresh basil
  • Zest from one lemon
  • Ground pink Himalayan sea salt
  • Ground black pepper to taste
  • FOR THE DRESSING
  • Juice from 1 large lemon approximately 1/3 cup (80 ml)
  • 1 tablespoon 15 ml white wine vinegar
  • 1 tablespoon 15 ml extra-virgin olive oil
  • 1 ½ teaspoon .8 g Italian seasoning, crushed
  • Ground sea salt and black pepper to taste

Instructions

  • TO MAKE THE DRESSING
  • Whisk the lemon juice, vinegar, olive oil, Italian seasoning, salt, and pepper together until well combined
  • TO MAKE THE SALAD
  • In a large bowl, fold the chickpeas, palm hearts, tomatoes, olives, basil, and dressing together until combined. Grate the lemon zest on top, sprinkle a thin layer of the pink Himalayan sea salt over the salad, and add black pepper to taste.
  • Enjoy!

Notes

Don't skip the lemon zest, it makes the salad.