Lemon-pepper chickpeas

Total Time
7 min
7 min
0 min
This filling chickpea salad is a wonderfully flavorful no-cook option that’s also portable, making it ideal for lunches that you need to take with you on the go. You can vary the beans here too—Great Northern beans and cannellini beans would also be delicious. You can turn this bean salad into a main dish for dinner by serving it warm over whole-wheat couscous or pasta in any shape that you prefer. And while this recipe calls for canned or bottled juice, the lemon zest really adds that extra hit of brightness that makes this salad sing, so don’t skip it. You’ll need half of a lemon to produce enough zest and fresh juice.


Canned chickpeas

2 can(s), (15.5 oz each), drained and rinsed

Grape tomatoes

1 cup(s), or cherry tomatoes

Fresh parsley

cup(s), flat-leaf, fresh, chopped

Olive oil

1 tsp

Lemon zest

1 tsp, grated

Lemon juice canned or bottled

1 Tbsp

Table salt

½ tsp

Black pepper

½ tsp, cracked

Fresh spinach

4 cup(s), baby leaves, or mixed baby salad greens


  1. Stir together all the ingredients except the spinach in a large bowl. Divide the spinach evenly among 4 plates and top evenly with the chickpea mixture. Yields generous 1 cup chickpea mixture and 1 cup spinach per serving.