Cold Chickpea Lemon Herb Salad (Printable Version)

Refreshing salad with chickpeas, crisp veggies, and lemony herbs. Perfect for light lunches or picnics.

# 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 crumbled feta cheese (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

# Steps:

01 - Place chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint into a large mixing bowl.
02 - In a small bowl or jar, whisk together 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 ingredients and gently toss to evenly coat.
04 - Sprinkle crumbled feta cheese over the salad just before serving, if desired.
05 - Chill the salad for 10 minutes if preferred, then serve cold.

# Expert Advice:

01 -
  • The lemon herb dressing is so refreshing, it feels like a breeze on a hot day.
  • This salad adapts beautifully to whatever fresh veggies and herbs you have, making pantry improvisation a breeze.
02 -
  • Don’t rush the chilling—warm salad tends to taste flat and the flavors don’t meld as well.
  • Prepping the onion ahead and soaking in water cuts the raw bite, so don’t skip this step if you’re sensitive.
03 -
  • Use a vibrant, grassy olive oil; mediocre oil dulls the taste.
  • Boost the salad by grating a touch more lemon zest at serving—guests will notice the aroma.
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