Happy New Year, friends! Whether you stayed up late to watch the ball drop at midnight with a glass of champagne or went to bed at 10, I hope your New Year’s Eve celebrations were everything you dreamed.
I’m kicking off the new year with a simple yet satisfying recipe that involves just 4 main ingredients. Hearty chickpeas make up the base while grapefruit adds a bright punch. A little bite from red onion and a handful of fresh parsley round out the flavors. Everything gets tossed in a simple vinaigrette of olive oil and red wine vinegar then fresh lemon juice is squeezed on top. I served this salad over spinach, but it can be enjoyed as is or as a side.
Side note: I’m making it a goal for 2017 to keep fresh lemons in my pantry. They add so much to all kinds of dishes and they make a great addition to my morning glass of water.
This salad should be allowed to rest in the refrigerator at least an hour before serving. If you can let it sit for an entire day, even better.
If eating healthy is part of your 2017 goals, this salad would make a great addition to your meals. It’s simple, full of fresh ingredients, and hearty enough to keep you full and satisfied for hours.
Lemony Chickpea Salad with Grapefruit and Parsley
Makes 4 Servings
- 1 Tbsp Red Wine Vinegar
- 2 Tbsp Olive Oil
- 1/4 Tsp Salt
- 1/8 Tsp Black Pepper
- 2 15 Oz. Can or 3 Cups Cooked Chickpeas
- 1 Medium Red Onion, chopped
- 2 Ruby Red Grapefruits, peeled and divided
- 1 Handful Parsley, chopped
- 4 Cups Spinach
- Juice from 1 Lemon
In a large bowl whisk together the red wine vinegar, olive oil, salt, and pepper. Add the chickpeas, onion, grapefruits, and parsley and toss to combine. Place in the fridge and allow to rest for at least an hour or you make a day ahead.
Place the spinach on a large serving plate and pour the chickpea salad on top. Squeeze fresh lemon on top, serve, and enjoy!
