My Chickpea Salad You’ll Keep Coming Back To

There are recipes that require a shopping list, a free afternoon, and a sink full of dishes. This isn't one of them.

This chickpea salad is what I make when I want something fresh, bright, and ready to grab from the refrigerator all week long. It takes about ten minutes to throw together, gets better as it sits, and somehow manages to work as a side dish, a quick lunch, or even a topping for grilled chicken or fish.

The secret is letting the chickpeas soak up all that vinegar, garlic, and parsley. After a couple of hours in the refrigerator, everything mellows out and comes together into something far greater than the sum of its parts.

Ingredients

• 2 cans chickpeas, drained and rinsed

• 1 bunch Italian parsley, finely chopped

• 1 cup roasted red peppers, chopped

• 6 cloves garlic, minced

• 1½ cups apple cider vinegar

• 2 tablespoons olive oil

• Splash of agave syrup

• Red pepper flakes (optional)

• Salt and black pepper, to taste

Directions

1. Add the chickpeas, parsley, roasted red peppers, and garlic to a large mixing bowl.

2. Pour in the apple cider vinegar and olive oil.

3. Add a splash of agave syrup to balance the acidity.

4. Season with salt, black pepper, and red pepper flakes if you like a little heat.

5. Stir everything together until well combined.

6. Cover and refrigerate for at least 2 hours before serving.

Notes

The longer this sits, the better it gets. I actually prefer it the next day when the chickpeas have had time to absorb all of the flavors.

Serve it cold straight from the refrigerator, spoon it over greens, tuck it into a wrap, or keep a container on hand for those moments when you need something healthy and don't feel like cooking.

Simple ingredients. Big flavor. Exactly the kind of recipe that earns a permanent spot in the rotation.