Cold Chickpea Lemon Herb Salad (Printer View)

Refreshing chickpea salad with lemon herbs, crisp veggies, and feta. Perfect for summer meals.

# 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

# Method:

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 olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper until thoroughly combined.
03 - Pour the prepared dressing over the vegetable mixture. Toss gently until all ingredients are evenly coated.
04 - Sprinkle crumbled feta cheese on top just before serving, if desired.
05 - Chill the salad for 10 minutes to enhance freshness. Serve cold.

# Expert Advice:

01 -
  • You can prep everything in advance and let the flavors deepen while you catch up with friends or set the table.
  • The zesty dressing makes even leftover veggies taste vibrant, and it's sure to impress guests with its Mediterranean flair.
02 -
  • If you rush the dressing, it can split & whisk long enough for a silky texture.
  • Letting the salad chill for at least 10 minutes mutes the sharp bite of onions and lets herbs bloom.
03 -
  • Taste and adjust salt after dressing the salad & chickpeas can need more than expected.
  • Use lemon zest generously & it makes all the difference in flavor.
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