Emeril’s Chickpea Salad

Well not only is it just PACKED with flavor, but it looks great and fills you up!

Garbanzo beans (chickpeas) are SO good for you! They are part of the World’s Healthiest Foods with benefits of lowering heart attack risk, Lowering Cholesterol, Stabilizes blood sugar levels, Gives you tons of iron and protein for energy!

I really just loved this dish, and it makes a ton so you can continue to munch on it plain or with salad. This is a great summer dish because of the freshness of the lemon juice mixed with the feta. You don’t have to be vegetarian to enjoy this one!! 🙂

Chickpea Salad: (Compliments to Emeril)


  • 2 cans chickpeas, drained and rinsed under cold water
  • 1/4 cup roasted red peppers, finely chopped (if jarred rinse well under water and pat dry with papertowel)
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 8-10 pitted olives, chopped, (such as kalamata or green)
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp crushed red pepper
  • Juice from 1 lemon
  • 1/2 tsp finely grated lemon zest
  • ~1/2 cup Olive oil
  • 1 cup crumbled sheep’s milk feta
  • Lettuce leaves and tomato slices


  1. In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
  2. Then add feta and stir gently to combine.
  3. Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
  4. Serve with bed of lettuce and tomatoes, spoon mixture over leaves.


Eye the amount of olive oil if you want a drier salad

This recipe was featured on the Packing a Punch Episode of Emeril Green.


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