Chickpeas, also known as garbanzo beans, are a legume native to the Mediterranean. They’re a dietary staple in many places throughout the Middle East, Africa, and parts of Europe. There are countless ways to prepare them, but this quick and easy salad is one of our favorites. It’s inspired by a sidedish sometimes served in Spain, and it’s full of protein and fiber. The beans are sure to keep you satisfied while paprika adds a bit of smokiness. The olives round everything out with a nice salty bite. Throw in any vegetables you may have on hand if you like, though the recipe certainly stands up on its own. If you’re searching for a filling yet healthy lunch that you can prepare with minimal effort, look no further.
Ingredients:
- One 14 oz. can of whole chickpeas
- 1 tablespoon of extra-virgin olive oil
- 1 tablespoon of fresh-squeezed lemon juice
- ¼ teaspoon of salt
- ¼ teaspoon of cracked black pepper
- ½ teaspoon of smoked paprika
- ⅓ to ½ cup pitted green olives
Instructions:
- Drain chickpeas through a colander over the sink. (Chickpea water can also be used as a plant-based egg substitute. If you’d like to retain it, drain the chickpeas over an open jar or container that can be sealed airtight. Store in the fridge for up to a week.)
- Transfer chickpeas to a medium bowl and add the olives
- Drizzle with olive oil and lemon juice
- Sprinkle with salt, pepper, and paprika
- Using a spoon, gently mix salad until chickpeas and olives are evenly coated
- Enjoy!
