A family favorite from the Nicholas Markets kitchen — bright, fresh, and made entirely without seed oils.
Made with 100% extra virgin olive oil, fresh lemon, and herbs,
this recipe comes together in minutes and gets better as it rests.
24 oz
TOTAL YIELD
4 oz
PORTION SIZE
7 Days
SHELF LIFE
170
CAL / SERVING
Fresh & Simple
ABOUT THIS RECIPE
This vibrant salad is everything a great side dish should be — clean, bright, and full of Mediterranean flavour. The secret is a quality extra virgin olive oil and time to rest so the chickpeas absorb all the lemon and herb notes.
Total Time: 15 to 20 minutes
Prep Time: 10 to 15 minutes
Rest Time: 5 to 10 minutes
What You'll Need
Ingredients
Everything for one 24 oz batch.
| Amount | Ingredient |
|---|---|
| 1 (15.5 Oz) Can | Canned Garbanzo Beans |
| ¾ Cup | Diced Tomato |
| 3 Tablespoons | Large Diced Red Onion |
| 1 Clove | Minced Garlic |
| ¼ Cup | Fresh Chopped Italian Parsley |
| ½ Teaspoon | Lemon Zest |
| 2 Teaspoons | Fresh Lemon Juice |
| 1 Teaspoon | 100% Extra Virgin Olive Oil |
| To Taste | Sea Salt |
| To Taste | Black Pepper |
Step by Step
HOW TO MAKE IT
Follow these simple steps for the best result.
DRAIN & RINSE
Open and drain the can of garbanzo beans. Rinse well under cold water and allow to drain completely. Pat dry with a paper towel.
Prep the Vegetables
Dice tomato into small even pieces. Large-dice the red onion. Mince the garlic clove finely. Roughly chop the Italian parsley — leaves only.
Zest & Juice the Lemon
Using a microplane, zest the lemon directly over the bowl to capture the fragrant oils. Then cut and juice the lemon, removing any seeds.
Combine Everything
In a mixing bowl, combine chickpeas, tomato, red onion, garlic, and parsley. Add lemon zest, fresh lemon juice, and extra virgin olive oil.
Season & Taste
Season with sea salt and freshly cracked black pepper. Toss gently to combine. Taste and adjust — the flavors should be bright and balanced.
Rest & Serve
Let the salad rest for at least 15–20 minutes before serving. This allows the chickpeas to fully absorb the lemon and olive oil flavors.
Chef’s Notes
TIPS FOR THE BEST RESULT
| METHOD | PROFESSIONAL ADVICE |
|---|---|
| Rinse well | Running canned chickpeas removes excess sodium and improves texture significantly. |
| Zest first | Always zest the lemon before cutting and juicing – much easier this way. |
| Rest time | The longer it sits, the better it tastes. Overnight is ideal if you can wait. |
| Serving | Finish with an extra drizzle of your finest extra virgin olive oil and flaky sea salt. |
| Storage | Refrigerate airtight. Best within 3 days. Do not freeze. |
Serve chilled or at room temperature alongside grilled fish, warm pita, or a sharp cheese board.
Finish with an extra drizzle of your finest extra virgin olive oil and a pinch of flaky sea salt.
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