Cold Chickpea Lemon Herbs (Print)

Hearty chickpeas, lemon herbs, and crisp veggies combine for a refreshing, flavor-packed Mediterranean meal.

# Ingredients:

→ 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)

→ 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

# Instructions:

01 - Place chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint in a large mixing bowl.
02 - Whisk olive oil, lemon juice, lemon zest, garlic, sea salt, and ground black pepper in a small bowl or jar until emulsified.
03 - Add the dressing to the bowl of vegetables and chickpeas. Toss gently to ensure all components are evenly coated.
04 - If using, sprinkle crumbled feta cheese over the salad just before serving.
05 - Chill the salad for 10 minutes if desired. Serve cold for optimal freshness.

# Pro Tips:

01 -
  • It tastes like sunshine without demanding time at the stove.
  • Every bite is crunchy, zesty, and packed with freshness that wakes up your palate.
02 -
  • Don't skip rinsing canned chickpeas—otherwise the salad can taste flat and muddy.
  • Letting the salad sit for a few minutes after dressing makes the herbs bloom with flavor.
03 -
  • Use a microplane for zesting lemons—it releases aromatic oils and avoids bitter pith.
  • Don't overdress—the salad should taste lightly coated, not swimming, for maximum refreshment.
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