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Chickpea Salad with Lemon and Shallots


  • 1 shallot, grated (about 1/4 cup)
  • 2 Tablespoons olive oil
  • 1 lemon (juice only)
  • 2 cloves garlic, minced
  • 1/8 teaspoon (dash) cayenne pepper
  • 1/2 teaspoon salt
  • black pepper to taste
  • 2 14 ounce cans chickpeas
  • 2 small tomatoes diced, flesh only, seeds discarded
  • handful of fresh parsley, rough chopped


  • Using the coarse side of a box grater, grate the shallot (be careful with your fingers!)
  • In a medium bowl, whisk the olive oil, lemon juice, garlic, cayenne pepper, salt, and black pepper together.
  • Add the chickpeas, tomatoes, and parsley.  Mix well to coat.
  • Serve right away, or set in the fridge to allow flavors to meld.