Cold Chickpea Lemon Herbs (Printable)

Chickpeas, lemon herbs, and crisp veggies create a light, zesty Mediterranean-style summer favorite.

# Ingredient List:

→ 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

# Directions:

01 - In a large bowl, mix chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint until evenly distributed.
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 fully emulsified.
03 - Pour the prepared dressing over the salad mixture and toss gently to thoroughly coat all ingredients.
04 - If desired, sprinkle crumbled feta cheese over the assembled salad immediately before serving.
05 - Refrigerate the salad for 10 minutes to chill, then serve cold.

# Expert Advice:

01 -
  • This is the ultimate back-pocket dish for when you crave something cool, filling, and impossibly bright.
  • It instantly livens up any lunch table and is flexible enough to suit everyone’s tastes—herbs, cheese, or none at all.
02 -
  • If you don’t rinse the canned chickpeas really well, the dressing tastes off and the salad feels heavy—I learned that the hard way!
  • Swapping in different herbs or tossing in extra crunchy veggies changed this from a simple salad to a weekly craving for me.
03 -
  • Don’t underestimate the magic of good olive oil; it gives the salad a subtle richness you’ll notice.
  • Zest your lemons before juicing—easy to forget, but it makes assembling a breeze.
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