Chef Liz Cerrato, creator of Food Jules, has something perfect you can pack yourself for lunch: summer chickpea salad. 


2 (15oz) cans chickpeas, drained & rinsed

1 large shallot, peeled and minced

2 celery stalks, finely chopped

1 large red bell pepper, finely chopped

1 large yellow bell pepper, finely chopped

1 large carrot, peeled and finely chopped

½ English cucumber, quartered (approx. 1 cup)

1 spicy dill pickle, minced (approx. ¼ cup)

2 tbsp fresh parsley, minced

2 large garlic cloves, minced

1 large lemon, juiced (approx. ¼ cup)

¼ cup olive oil

1 tsp salt

½ tsp pepper

½ tsp dried oregano


1. In a large bowl, combine chickpeas, shallot, celery, red and yellow peppers, carrot, cucumber, pickles and parsley. Mix until well combined.

2. In a small bowl, whisk garlic, lemon juice, olive oil, salt, pepper and dried oregano. Stir dressing into chickpea mixture.

3. Options:

-add 1 can of tuna fish and serve over bed of lettuce as meal

-add chopped fresh mozzarella and basil for Italian flavor

-add feta and kalamata olives for Greek flavor

-serve as a side salad with grilled fish or chicken

Makes 8-10 servings