3+ Ingredient
Magic Chickpea Salad

3+ Ingredient Magic Chickpea Salad

The first time I made this chickpea salad it was a revelation.

I couldn’t believe that just opening a can of chickpeas and combining it with lemon juice and parnesan cheese could be sooo delicious.

I instantly wanted to make it again for dinner that night.

Which is always a good sign.

Seriously healthy meals don’t get much easier than this.

Make a note to yourself to always have chickpeas, lemons and parmesan in the house and you’ll never be stuck with ‘nothing to eat’.

If it’s cold out and you want a warm meal it’s also good with the chickpeas cooked in a little olive oil until hot.

And the ‘plus’ ingredient of parsley is totally to make it look prettier – so don’t let lack of greenery stop you from enjoying this.

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3+ Ingredient Magic Chickpea Salad

3+ Ingredient Magic Chickpea Salad

Total Time 6 minutes
Servings 1 person


  • 1 can chickpeas
  • 2 tablespoons lemon juice
  • large handful grated parmesan

PLUS Ingredient

  • flat leaf parsley or salad leaves


  1. Drain chickpeas and place in a bowl or plate.
  2. Squeeze over lemon (about 2 tablespoons but more if you want it really zesty).
  3. Sprinkle over parmesan. Season generously with salt and freshly ground black pepper.
  4. Top with the parsley or salad leaves (if using).

Recipe Video

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Variations & Substitutions for 3+ Ingredient Magic Chickpea Salad

plan-B (pantry) – the base recipe is totally a pantry meal. You could always use frozen peas, pesto or frozen spinach for the greenery.

more protein – for a more substantial meal add your fave cooked protein – prosciutto is lovely, boiled eggs, poached eggs, cooked chicken, ham, tuna, sardines, salmon, sausages, chorizo – chickpeas go with everything!

dairy-free – use vegan parmesan or other vegan cheese. Or replace pamesan with my Brazil nut Parmesan, dukkah, everything bagel seasoning, za’atar or dairy-free pesto.

different cheese – goats cheese, blue cheese, cheddar, grated halloumi, feta.

more substantial (carb lovers) – serve with tortillas or wraps or toss in some cooked pasta.

more substantial (low carb) – see the protein options above – some avocado or roast nuts will also work well.

different legumes – canned lentils, white beans or black beans are all options (but chickpeas are my fave). You could also use any cooked grains like rice, quinoa, brown rice or a combo of any of the above.

more fancy / for entertaining – use the parsley or other herbs like basil, oregano or chives. I’d also consider some roast pine nuts or almonds to add crunch.

Waste Avoidance Strategy

chickpeas – keep them in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

Problem Solving Guide

bland – more salt! Or add in a flavour bomb.

too dry – more lemon juice or a drizzle of extra virgin olive oil.

Prepare Ahead

Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.

3+ Ingredient Magic Chickpea Salad

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With Love

Jules x