Cold Chickpea Lemon Herb Salad (Printable)

Chickpeas, fresh herbs and veggies tossed with lemony olive oil for a light Mediterranean-style summer meal.

# 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)

→ 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 - 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 ground black pepper until fully emulsified.
03 - Pour the prepared dressing over the salad mixture and gently toss to coat all ingredients evenly.
04 - If desired, sprinkle crumbled feta cheese over the top just before serving.
05 - Refrigerate the salad for 10 minutes before serving for a refreshing cold dish.

# Expert Tips:

01 -
  • It's ridiculously simple to make, but always impressively flavorful.
  • This salad is a lifesaver on hot days when you crave something light, quick, and satisfying.
02 -
  • Chickpeas too wet will water down the dressing, so pat them dry before you start.
  • Try mixing the salad by hand instead of with a spoon—it's gentler and keeps tomatoes from getting mushy.
03 -
  • Use extra lemon zest for extra aroma if you love citrus.
  • If making ahead, keep feta out until serving so it doesn't get soggy.
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