Lemon Herb Chickpea Salad (Printable)
Chickpeas combine with crisp veggies and a tangy lemon-herb blend for a vibrant, refreshing Mediterranean dish.
# What You’ll Need:
→ Legumes
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Vegetables
02 - 1 cup diced cucumber
03 - 1 cup cherry tomatoes, halved
04 - 1/2 red onion, finely chopped
05 - 1/2 cup diced red bell pepper
→ Fresh Herbs
06 - 1/2 cup chopped fresh parsley
07 - 2 tablespoons chopped fresh dill
08 - 2 tablespoons chopped fresh mint, optional
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 3 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 small garlic clove, minced
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper
# How-To Steps:
01 - In a large bowl, add chickpeas, cucumber, cherry tomatoes, red onion, red bell pepper, parsley, dill, and mint if using.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sea salt, and black pepper until thoroughly combined.
03 - Pour the prepared dressing over chickpea mixture and toss gently to ensure even coating of all ingredients.
04 - Taste and refine seasoning as needed to preference.
05 - Serve immediately or refrigerate for 30 minutes to blend flavors. Present chilled or at room temperature.
# Expert Advice:
01 -
- Uses fresh pantry staples you probably already have
- No cooking required and ready in fifteen minutes
- Loaded with plant protein and vibrant veggies for energy
- Makes a crowd-pleasing side or a satisfying main
02 -
- Super nutritious and naturally gluten free
- Flexible use as lunch main or colorful side
- Keeps well chilled for up to three days
03 -
- Rinse chickpeas thoroughly or cook dried beans for extra flavor and texture
- Whisk dressing until very silky for an even coating that does not separate
- Chop veggies evenly so each forkful captures all the colors and flavors
- Taste the salad after chilling before serving for best seasoning