Mint, scallion, and chives are delicious in this lemony chickpea salad. However, this is your chance to use “everything green” you’ve got in your fridge! Spinach, arugula, parsley, and other herbs and leafy greens would be delicious, too.
1 can chickpeas, drained and thoroughly rinsed
1/4 cup mint, finely chopped
2 tablespoons chives, finely chopped
2 scallions, finely chopped
Juice of 3 lemons
3 tablespoons extra virgin olive oil
2 teaspoons dried oregano
An Oldways recipe and photo, courtesy Sara Baer-Sinnott.
Originally printed in Oldways’ High Five curriculum.
rajni gupta says: rich of protine and carbs and fiber
Joanna says: This salad sounds like heaven; must try this
Marge says: These beans tasted best as a topping on salad.
Katherine-Oldways says: Hi Marge, that sounds like a delicious way to utilize this recipe! Thanks for sharing.
MarjorieTomlinson says: Loved this as a side dish and also as an addition to the Mediterranean Salad.
Mark G. says: Hi-
I made this but I wanted to make sure it’s the juice of 3 whole lemons? I ask only because the picture looked “drier” rather than ‘submerged’
Thanks
Katherine-Oldways says: Hi Mark, yes that is correct. Hope you enjoyed it!
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