Cold Chickpea Lemon Herbs (Print-Friendly)

Zesty salad loaded with chickpeas, lemony herbs, and fresh veggies for a satisfying, refreshing meal.

# 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

# Cooking Steps:

01 - In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
02 - In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, lemon zest, minced garlic, sea salt, and ground black pepper until the mixture is emulsified.
03 - Pour the lemon herb dressing over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled feta cheese over the top just before serving, if desired.
05 - Chill the salad for 10 minutes in the refrigerator for a colder, more refreshing flavor before serving.

# Expert Tips:

01 -
  • You can whip it up in minutes and it tastes like you fussed for hours.
  • The lemony kick and fresh herbs make it feel extra-bright, even when you eat it straight from the fridge.
02 -
  • If you forget to rinse the chickpeas well, the salad tastes oddly metallic and isn't nearly as crisp.
  • Letting the finished salad chill before serving makes everything taste brighter and better fused together.
03 -
  • Chill your serving bowl in the fridge before assembling—the cooler the salad, the crisper the bite.
  • Slicing the tomatoes and cucumber small lets every flavor mingle; no bland bites here.
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