Lemon Caper Chickpea Salad

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This salad is lemony and hearty – and perfect served over a whole grain. It’s also highly customizable. Switch out your bean, veggies, grain, nuts or cheese to suit what you have in your fridge.

Salad Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1/2 cup grape tomatoes (or any veggies you like)
  • ~1-2 cups baby spinach, chopped (or any other green or lettuce)
  • 1/4 cup crumbled feta
  • ~2 tbsp walnuts

Dressing Ingredients

  • Zest of 1 lemon
  • Juice of half a lemon (~2 tbsp)
  • 1 tsp extra virgin olive oil
  • Pinch kosher salt
  • 2 tbsp capers (it’s fine if you also get some caper juice in there)
  • 1 tbsp mayonnaise (I used Hellman’s Olive Oil. Tahini would also be a great addition here!)

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After zesting the lemon, combine lemon juice, olive oil, salt and capers and wisk together.

I wasn’t sure if the mayo emulsion would break apart with such high acidity (and didn’t dare try yogurt….but maybe next time!) so I tempered the acid into the mayo, adding a little bit at a time until it was rather runny and then I poured the mayo mixture into the mixing bowl.

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The dressing:

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Mix everything else in, saving a little feta and walnuts for garnish.

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Makes about 2.5-3 cups of salad.

We served this over quinoa (~ 1/2 a cup per person).

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{ 10 comments… read them below or add one }

1 Jessica February 2, 2009 at 8:53 pm

Mmm, I can imagine how good this would be. Couscous would also be nice.


2 Sarah http://sarahseatsandexercises.com February 3, 2009 at 9:33 am

I’m gonna have to try this soon!


3 Jasmine T February 3, 2009 at 12:07 pm

Kath–maybe a weird question, how exactly do you zest a lemon? and how much does it produce?


4 Kath February 3, 2009 at 12:09 pm

Jasmine T,
You just grate it again a microplane or a grater. It doesn’t produce much, but a little goes a long way.



5 Rachel February 3, 2009 at 8:28 pm

I made it tonight with tahini (hate mayo) and added some chicken. It was so good! Thanks for the recipe!


6 Heather March 24, 2009 at 7:13 pm

This recipe is delicious! I have made it twice now. Both times I served it over brown rice, and this time I threw a handful of edamame in too!


7 Melissa September 23, 2009 at 8:58 pm

We added some grilled chicken to this dish – and my husband said “man, this is killer!!” – hehe, so that’s good! We LOVED it! Thanks for all of the great recipes you share on here!


8 Kara January 29, 2010 at 2:34 pm

This is the MOST perfect salad to eat all year round! I love it!!!


9 Jana August 15, 2012 at 12:36 pm

VERY yummy recipe!
Keep up the good, healthy, whole foods recipes ~ they’re a hit at my house, so THANK YOU!


10 Maria October 5, 2014 at 1:54 pm

This was SO delicious! I paired it with salmon for dinner last night and enjoyed leftovers for lunch today. Thank you!


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