Cold Chickpea Lemon Herb Salad (Print View)

Refreshing cold chickpea salad with lemony herbs and crisp vegetables. Ideal for summer lunches or picnics.

# Components:

→ 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 preparation)

→ 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

# Directions:

01 - Place chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint into a large mixing bowl and gently mix to combine.
02 - Whisk olive oil, lemon juice, lemon zest, minced garlic, sea salt, and ground black pepper in a small bowl or jar until fully emulsified.
03 - Drizzle dressing over the salad mixture and toss gently to ensure even distribution.
04 - If desired, sprinkle crumbled feta cheese atop the salad just before serving.
05 - Cover and refrigerate salad for 10 minutes if preferred, then serve chilled.

# Expert Advice:

01 -
  • It’s packed with lemony herbs and cool crunch, making every bite wake up your palate.
  • This salad stays delicious even after chilling& ideal for prepping ahead or picnics in the park.
02 -
  • The first time I made this, I forgot to drain the chickpeas well and ended up with a watery salad& always dry them thoroughly.
  • A squeeze more lemon than you think’ll make the herbs sing, so be generous with citrus.
03 -
  • Always use fresh lemon juice and herbs, as dried ingredients dull the salad’s brightness quickly.
  • If chopping herbs, do it last and toss them right before serving for maximum flavor.
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