Cold Chickpea Lemon Herbs (Printable)

A bright chickpea salad with lemon, herbs, and crisp veggies—ideal for summer lunches and gluten-free diets.

# 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

# Directions:

01 - Combine chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint in a large mixing bowl.
02 - Whisk olive oil, lemon juice, lemon zest, garlic, sea salt, and black pepper together in a small bowl or jar until the mixture is emulsified.
03 - Pour the lemon herb dressing over the salad ingredients and gently toss until evenly coated.
04 - Sprinkle crumbled feta cheese over the salad just before serving, if desired.
05 - Refrigerate for 10 minutes for enhanced flavor, then serve cold.

# Expert Advice:

01 -
  • This salad is naturally vegan, gluten-free, and packed with protein-rich chickpeas.
  • The lemon herb dressing adds a fresh, zesty brightness that elevates simple ingredients.
  • It's easy and quick to prepare, requiring no cooking—perfect for busy days.
  • Versatile enough to customize with your favorite herbs and add-ins.
02 -
  • Drain and rinse canned chickpeas thoroughly to reduce sodium and improve texture.
  • Whisk the dressing vigorously or shake in a jar for a smooth, emulsified finish.
  • Chilling the salad briefly helps meld the flavors, but it can also be served immediately for a fresher bite.
  • Adjust salt and pepper according to your taste preference for the perfect balance.
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