How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chickpea, Red Pepper, Basil, and Lemon Salad?

You need 9 ingredients. The key ingredients include: One 19-ounce can chickpeas (garbanzo beans) or dried chickpeas, soaked overnight (see Notes), 1 red bell pepper (about 6 ounces), seeded, cored, and cut into 1/2-inch dice (about 1 cup), 2 radishes (1 ounce each), tipped, tailed, and cut across into thin slices (2 tablespoons), 1/2 bunch basil (1 ounce), cut across into 1/4-inch strips ( 1/4 cup), and more.

Is Chickpea, Red Pepper, Basil, and Lemon Salad suitable as salads?

Yes, Chickpea, Red Pepper, Basil, and Lemon Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Chickpea, Red Pepper, Basil, and Lemon Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea, Red Pepper, Basil, and Lemon Salad Recipe

Name: Chickpea, Red Pepper, Basil, and Lemon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 19-ounce can chickpeas (garbanzo beans) or dried chickpeas, soaked overnight (see Notes); 1 red bell pepper (about 6 ounces), seeded, cored, and cut into 1/2-inch dice (about 1 cup); 2 radishes (1 ounce each), tipped, tailed, and cut across into thin slices (2 tablespoons); 1/2 bunch basil (1 ounce), cut across into 1/4-inch strips ( 1/4 cup); 2 cups cooked quinoared is the hardest to find, but nicest in this (see Notes); 1 teaspoon freshly grated lemon zest; 1/2 cup Basic Vinaigrette; 1 head Bibb lettuce (about 5 ounces), with small, bright green leaves; 1 slim cucumber (4 to 5 ounces), cut across into 1/8-inch slices

Chickpea, Red Pepper, Basil, and Lemon Salad – a delicious recipe with chickpeas, red bell pepper, radishes, basil, find, freshly grated lemon zest. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

One 19-ounce can chickpeas (garbanzo beans) or dried chickpeas, soaked overnight (see Notes)
1 red bell pepper (about 6 ounces), seeded, cored, and cut into 1/2-inch dice (about 1 cup)
2 radishes (1 ounce each), tipped, tailed, and cut across into thin slices (2 tablespoons)
1/2 bunch basil (1 ounce), cut across into 1/4-inch strips ( 1/4 cup)
2 cups cooked quinoared is the hardest to find, but nicest in this (see Notes)
1 teaspoon freshly grated lemon zest
1/2 cup Basic Vinaigrette
1 head Bibb lettuce (about 5 ounces), with small, bright green leaves
1 slim cucumber (4 to 5 ounces), cut across into 1/8-inch slices

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
45 kcal
Category
Salads

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Chickpea, Red Pepper, Basil, and Lemon Salad

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