Three Lemon Chickpea Salad

2015-07-27 18.50.46RECIPE #31, DAY #29

ORIGINAL RECIPE: None. I completely made this up from necessity

TIMING: 15 minutes


TOOLS: Just knives and a cutting board

COOK TYPE: No cooking involved

2015-07-27 18.50.59HEALTH: A+. This recipe is full of raw veggies, fresh lemon and herbs, and beans. So yeah, A+, at least if you can get a decent can of beans or make your own.

EXPERIENCE: We were at pan pizza night again (see previous blog on Pan Pizza), but this time we had a guest over. So now I had two reasons for coming up with a side dish: we didn’t have enough pizza and we wanted to be all healthy. I whipped this up, thinking the kids probably wouldn’t touch it with a ten foot pole. They didn’t, but I sort didn’t mind cuz for me it really hit the spot. It was fresh, light, filling, and oh so lemony.

I want to say that I really appreciate how the celery takes a front seat here, as well as lemon. They so often play supporting roles that they can be under-appreciated. I actually wanted to make herbs central, instead, (like in a good tabouli) but I was running low. So enjoy your bowl of celery!

NOTES: I happened to have a jar of Trader Joe’s Preserved Tunisian Lemon Slices in the fridge, so that worked well in this salad. I actually find Trader Joe’s version to not be super authentic compared to the homemade ones I have had, but it works here. You could also make your own; they are addictive if you like that sort of thing. I once sat around with a few ladies who happened to “like that sort of thing” and we just kept chowing down my preserved lemons, plain, as we chatted and chatted the night away.


  1. In a small serving bowl, toss together 1 can drained chickpeas, 4-5 stalks thin-sliced celery, zest of one lemon, juice of one lemon, a small handful of separated radish or alfalfa sprouts, three slices julienned preserved lemon, 2-3 tablespoons chopped parsley or cilantro, a hearty pinch of salt and one of pepper, and a hearty drizzle of olive oil.
  2. In a small bowl, place a few tablespoons super-thin sliced onion in ice water and let sit until you are ready to serve dinner.
  3. When you are ready, drain the onion and add it to the salad. Taste for seasoning.


Serve with a full meal, especially in the spring time and into the summer. This is an accompaniment, for sure, but if you wanted to take it to a potluck, to work for lunch, or on a picnic, it would be nice.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s