Prep Time
15 minutes
Ingredients
1 14-ounce can chickpeas, rinsed and drained
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
¼ teaspoon sea salt, or more, to taste
¼ cup fresh dill, chopped
½ cup fresh parsley, chopped
Directions
Place chickpeas in a large mixing bowl. Using the back of a fork, mash the chickpeas until chunky—there should be some larger pieces, but not whole beans. Add olive oil and lemon juice. Gently mash to mix the liquid into the beans.
Sprinkle ¼ teaspoon sea salt into the bowl and fold into the mixture. Add chopped herbs and stir to evenly distribute the herbs throughout the bean mixture.Taste and adjust seasoning as necessary, adding additional sea salt, lemon juice and/or olive oil as needed. Stir gently to keep chunky texture.
Chill chickpea salad, covered, for at least 1 hour before serving to allow flavors to blend. Leftovers keep for 3 to 5 days in a covered container in the refrigerator.
Notes
Use other fresh herbs in place of parsley and dill to customize to your taste
Add a clove of garlic, crushed, if desired