Cold Chickpea Lemon Herbs Salad (Printable)

Lemony herbs and crisp veggies bring chickpeas to life. Enjoy this fresh and hearty Mediterranean dish.

# What You'll Need:

→ Salad

01 - 2 cups canned chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh mint, chopped
07 - 1/4 cup feta cheese, crumbled (optional, omit for vegan)

→ Lemon Herb Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon lemon zest
11 - 1 clove garlic, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon ground black pepper

# How To Make It:

01 - Place chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to thoroughly coat.
04 - Top with crumbled feta cheese if desired. Chill for 10 minutes prior to serving for enhanced flavor.

# Expert Suggestions:

01 -
  • This salad tastes even better after a short chill, and it's the secret weapon for last-minute lunches.
  • I love how the lemony dressing balances hearty chickpeas with fresh herbs—it's the perfect foil for summer heat.
02 -
  • If you skip rinsing canned chickpeas, the salad can turn mushy and taste too briny.
  • Once I doubled the lemon juice and it overwhelmed everything; a balance of zest and juice is key.
03 -
  • Let the salad chill for at least ten minutes to allow the sharp flavors to mellow and blend.
  • Mixing feta only at the end keeps it from making the salad watery.
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