Cold Chickpea Lemon Herbs (Printable)

Lemony chickpeas with fresh herbs and crisp vegetables for a vibrant summer lunch or picnic.

# What You 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 preparation)

→ 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 in a large mixing bowl.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper until well blended and emulsified.
03 - Pour the lemon herb dressing over the chickpea mixture and toss gently to ensure all ingredients are evenly coated.
04 - Sprinkle crumbled feta cheese atop the salad immediately before serving, if desired.
05 - Refrigerate salad for 10 minutes for enhanced flavor, then serve cold.

# Expert Advice:

01 -
  • The lemony, herby dressing secretly makes each bite brighter than the last.
  • It has a way of satisfying hunger without weighing you down—perfect for sunny days.
02 -
  • If you skip rinsing the chickpeas, the salad turns out stodgy instead of light.
  • Letting the salad sit for at least 10 minutes blends the flavors brilliantly.
03 -
  • Dry the chickpeas thoroughly after rinsing to avoid watery salad.
  • Lemon zest in the dressing is the game-changer for aroma and flavor.
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