Go Back
Lemon Herb Chickpea Salad
Uzma Pretty

Lemon Herb Chickpea Salad

This Lemon Herb Chickpea Salad is fresh, vibrant, and packed with plant-based protein. Crisp vegetables, hearty chickpeas, and a bright lemon-herb dressing come together in just minutes for a healthy meal or side dish. It's perfect for meal prep, picnics, or a light Mediterranean-inspired lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Course: Salad
Cuisine: Healthy
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion finely diced
  • ¼ cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh mint chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove minced
  • ½ teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Place the chickpeas, cucumber, cherry tomatoes, red onion, parsley, dill, and mint into a large mixing bowl.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, oregano, salt, and black pepper.
  3. Pour the dressing over the salad ingredients.
  4. Toss gently until everything is evenly coated.
  5. Let the salad rest for 10 minutes to allow the flavors to blend.
  6. Serve chilled or at room temperature with extra fresh herbs if desired.

Notes

  • Fresh lemon juice provides the brightest flavor.
  • Add diced avocado for extra creaminess.
  • Sprinkle with crumbled feta for a richer Mediterranean twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Stir before serving, as the dressing may settle.

💚 DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you've made :-)