Olive and Lemon Chickpea Salad

Yield 2 servings


1 1/2 cups chickpeas (1 can)

1/2 cup olives sliced

1/2 cup celery sliced thin

1/2  cup bell peppers diced

1 green onion white and green part, sliced thin

1 cup parsley chopped

1 tsp. olive oil

2 Tbsp. lemon juice

pink salt to taste

black pepper to taste


Combine all ingredients in a medium sized bowl and toss well, until fully mixed. Season with salt and pepper to taste.


For olives, I like to use a mix of Kalamata and green olives. You can use one, both, or any combo of your favorite olives.

Recipe by David Avocado Wolfe at