Easy Side Dish
If you are anything like me, you are always searching for an easy side dish. If I've put some time and effort into the main dish recipe, I want my side dish to be easy. Super easy.
I also tend to get in a side dish rut, potatoes are a go to, like these Skillet Fried Potatoes. Rice is also in regular rotation, the Instant Pot makes this Sesame Ginger Rice so easy.
But you can't live on potatoes alone, though goodness knows I could definitely try - so I started thinking about some other options.
It had to be easy, it had to be something that I could make from mostly pantry ingredients, and it had to be tasty.
This Lemon and Thyme Chickpea Salad checks off all the easy side dish boxes!
Click here to pin this Chickpea Salad now!
Ingredients
- Chickpeas (garbanzo beans) - chickpeas score pretty low for pesticide residue, so you don't have to buy organic, but try and find non GMO. I actually buy canned organic because they are readily available at the grocery store, even Walmart, for just a few cents more than the regular.
- Thyme - fresh if you have it, otherwise dry will work. If you have a bumper crop of thyme, be sure and read How to Dry Thyme!
- Bell Pepper - bell peppers are on the dirty dozen list, so try and buy organic. Sometimes I make this salad without the bell pepper, but it does add a fresh crunch to the salad.
- Garlic - no need to buy organic!
- White Wine Vinegar - or whatever vinegar you like to use, you could even use some Tarragon Vinegar or Hot Pepper Vinegar!
- Olive Oil - Extra virgin if possible.
- Lemon - you are only using the juice, so it doesn't have to be organic. However, I buy organic and save the zest in the freezer for recipes that use lemon zest and to use in cocktails.
- Salt and Pepper - to taste (not pictured.)
Directions
If using canned chickpeas, rinse and drain them.
In a small bowl, whisk together the lemon juice, vinegar, minced garlic, thyme, and olive oil.
Dice the bell pepper.
Add the bell pepper and the chickpeas to the bowl with the dressing. Sprinkle with salt and pepper.
Stir to coat the beans and pepper with the dressing. Taste and adjust the seasoning.
Serve!
How easy was that?! This garbanzo bean salad was so easy to make and so light and flavorful. It is perfect for picnics and potlucks and anytime you want an easy side dish.
Serve this easy side dish with these easy main dishes - Sweet Potato and Baby Spinach Frittata or these Juicy Pork Chops!
Find even more easy sides in my Side Dish Recipes.
Click here to pin and save this recipe for later!
Recipe
Lemon and Thyme Chickpea Salad
Ingredients
- 1 ½ tbsp lemon juice juice from ½ a lemon
- 1 tbsp vinegar white wine
- 1 clove garlic minced
- 1 teaspoon thyme fresh or ¼ teaspoon dried
- ¼ cup olive oil
- 15 ½ ounce chickpeas canned, rinsed and drained
- ½ bell pepper red, orange or yellow, diced
- salt and pepper to taste
Instructions
- Whisk together the lemon juice, vinegar, garlic, thyme, and olive oil in a medium bowl.
- Add the chickpeas and the bell pepper to the bowl. Season with salt and pepper.
- Stir to combine and taste again to adjust the seasonings.
Notes
Video
Nutrition
The post was originally published in 2009 and has been updated for 2020.
Aena Rizvi says
Absolutely love how simple the ingredients are for this dish, yet it's so flavorful!! We've been having this as a side with lunch and dinner for the past two days - it literally goes with everything! Highly recommend it!
caren says
Will DEFINITELY make this (might even add some mint!) the only thing I would leave out is adding salt since all canned food already contains enough salt for my salt-sensitive self!
Pam Greer says
You'll have to let me know what you think. Mint would be great in it!
Katie says
This has such a light and refreshing flavor. We all loved it!
Cathleen says
Love making things with chickpeas, so this is right up my alley. I have GOT to give this a go! Thanks for the recipe 😉
Michal con delight says
I love chickpeas and that is such a great side dish!
Tawnie Kroll says
These flavors were so delicious together!!
Sisley White says
Thyme and chickpeas are an absolutely incredible mix of flavours. What a wonderful combination. Thank you so much for the recipe.
Heidy M says
I was thrilled with the outcome of this chickpea salad and so was the entire family. We will be making it again. Yum'd
Lady P says
this sounds oh so good and i love your idea of freezing the remainder beans - such a good thought!
the ungourmet says
Hey aren't bean supposed to be really good for me? ;0)
This does look so good!! I love chickpeas and I love thyme!
maybelle's mom says
Such a good idea. Such a good idea.
Joanne says
I am a bean eater as well! They are so much less expensive than meat. The crockpot bean method is great. How long do you leave them in there for?
Grace says
any assortment of beans would be a pleasant assortment of beans. 🙂
all hail the chickpea--it's good for more than just hummus!
Debinhawaii says
Great flavors in the salad--dried beans are the best.
a good yarn says
Chickpeas in the slow cooker...that's clever.
girlichef says
bwaa ha ha!! You make me laugh 😀 But seriously, I should definitely do this because I need a pleasant assortment of beans at the ready!!!
Amy says
I'm having a total love affair with the chickpea this past year. I used to dislike them, but now I seem to incorporate them into many, many dishes. I'm got this on my to-do list.
Antoinette says
I've not tried dried chickpeas but will now. Thank you -- this post is very inspirational, informative, and timely!!!
Kim says
A pleasant assortment of beans - LOL 😀 Very cute!! I love chickpeas too and this is a great combination of flavors that probably make for one bright and flavorful salad!
Pam says
Kate - I do too, they're one of my favorite beans.
Tlm - yes, I do because I never know what I want to use them for, so I might need their flavorful liquid.
Barabar - it was really good!
Tale - I'll have to look, I've had several that I've tried.
Alisa - Lima beans will be one bean that I will not be making!!
5 star - thank you!
Lisa - nice to know a fellow bean lover!
Leilani- thank you. And don't worry, Scrappycat is not going anywhere.
Carolina - good, I'm glad you can find something useful here sometimes!
Mari - great. I think it's better all around to make them yourself. Plus there is a much greater variety. Especially if you go with Rancho Gordo.
Elizabeth - Yes, I just cook them in the crockpot, cover them by about 2-3 inches, turn them on low and go to bed. So they cook about 8-9 hours, then I let them cool in their liquid, and then portion them and freeze. I leave them in their liquid because it is so flavorful.
Kalyn says
Oh baby, you know I would love this one. Also love the idea for freezing the chickpeas. I should be doing that too.
Paula says
We eat chickpea salad regularly here; my youngest and I love it. My son, being the wild child that he is (not), will eat them completely plain.
I should give dried beans a try. This makes good sense, especially because I go through so many of them.
elizabeth says
I had the same question about freezing them in the water?
So you throw them in the crockpot with water to cover and chickpeas take about 7hrs on low or high?
I usually cook beans in my pressure cooker, but would like try out the crockpot method.
Mari at Once Upon a Plate says
Pam, your post is so timely ~ I've been cringing lately each time I toss the canned beans into my cart, knowing the ridiculous price mark-ups.
You've convinced me to start preparing more home-cooked dried beans ~ the bonus is that it's more earth-friendly too. 🙂
Your salad looks yummie!
5 Star Foodie says
Gorgeous picture of the chickpeas!
tale of many cities says
do you happen to have a good hummis recipe? i had the best i've ever had, at an atlanta restaurant called 'urban flatts'.. and now searching for one equally as DElicious!
Kate says
This looks simple and delicious. I love chickpeas!
Carolina says
Oh yummy! I am a vegetarian, so meatless recipes are always very welcome 😉
leilani says
What a great idea!
BTW - I love your blog! And, if for any reason in the world you need to find a home for Scrappy Cat, please let me know first.
Lisa says
I have to make this. Chickpeas are so good and I love to use thyme! I share your enthusiasm for beans. There are just so many great ways to use them and they come in such variety.
Alisa - Frugal Foodie says
I just started with the dried beans also. I made some lima (butter) beans first and didn't notice that the package said "large lima beans." After they were done cooking they were HUGE! Definitely not your Campbell's soup variety 🙂
Barbara says
That sounds really good! I've made salads WITH chickpeas, but never as the main ingredient.
tlm says
Do you freeze them in the water that you cooked them in? I have always just frozen them dry. Any reason why I should change??