Refreshing Chickpea Salad with Fresh Herbs and Lemon Recipe
This vibrant and protein-packed Chickpea Salad features nutritious garbanzo beans combined with fresh cherry tomatoes, crisp cucumber, tangy pickled red onions, Kalamata olives, and aromatic herbs. Tossed in a zesty lemon dressing with garlic and Dijon mustard, it’s a refreshing, healthy salad perfect for picnic side dishes or a wholesome lunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Salad
- 3 cups cooked chickpeas, drained and rinsed
- 2 cups mixed yellow and red grape tomatoes, halved
- ½ English cucumber, diced
- ½ cup pickled red onions
- ½ cup Kalamata olives, pitted and halved
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint, plus whole mint leaves for garnish
Instructions
- Prepare the dressing: In a large bowl, whisk together the extra-virgin olive oil, fresh lemon juice, grated garlic, Dijon mustard, sea salt, and several grinds of freshly ground black pepper until fully combined and emulsified to create a bright, flavorful dressing.
- Combine the vegetables and chickpeas: Add the drained and rinsed cooked chickpeas, halved grape tomatoes, diced cucumber, pickled red onions, and pitted Kalamata olives to the bowl with the dressing. Toss gently but thoroughly to coat all ingredients evenly.
- Add fresh herbs and toss: Incorporate the chopped fresh parsley, dill, and mint into the salad mix and toss again to distribute the herbs throughout the salad, enhancing the overall freshness and aroma.
- Season, garnish, and serve: Adjust seasoning to taste with more salt or pepper if needed. Garnish with whole fresh mint leaves on top for an attractive presentation. Serve immediately or chill briefly before serving for best flavor.
Notes
- Use canned chickpeas for convenience, but rinse well to reduce sodium content.
- Pickled red onions add tang and depth; they can be substituted with fresh red onions if unavailable.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- To make it vegan and vegetarian friendly, ensure the Dijon mustard contains no animal products (most are vegan).
- Feel free to add a handful of crumbled feta cheese if not keeping the salad vegan.
