Fresh Chickpea Salad

Fresh Chickpea Salad

Crisp cucumbers and tangy lemon dressing brighten tender chickpeas in this no-cook salad.

Total 15 min Makes 4 servings Calories 290/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This Mediterranean-inspired salad combines protein-rich chickpeas with crunchy vegetables, fresh herbs, and a tangy lemon-olive oil dressing. It comes together in minutes without any cooking, making it a reliable choice for quick lunches, potlucks, or a light side to grilled meats.

Ingredients

  • 2 cans chickpeas, drained and rinsed (15 oz each)
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, diced
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.

  2. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and bell pepper.

  3. Pour the dressing over the chickpea mixture and toss well to coat evenly.

  4. Gently fold in the crumbled feta, parsley, and mint.

  5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld, then serve.

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★ 4.2 (1)

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    Fresh Chickpea Salad

    This Mediterranean-inspired salad combines protein-rich chickpeas with crunchy vegetables, fresh herbs, and a tangy lemon-olive oil dressing. It comes together in minutes without any cooking, making it a reliable choice for quick lunches, potlucks, or a light side to grilled meats.

    15 min 4 servings 290 cal

    Ingredients

    • 2 cans chickpeas, drained and rinsed (15 oz each)
    • 1 cup English cucumber, diced
    • 1 cup cherry tomatoes, halved
    • 1/2 cup red onion, finely diced
    • 1/2 cup red bell pepper, diced
    • 1/3 cup feta cheese, crumbled
    • 1/4 cup fresh parsley, chopped
    • 2 tablespoons fresh mint, chopped
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 clove garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.

    2. 2

      In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and bell pepper.

    3. 3

      Pour the dressing over the chickpea mixture and toss well to coat evenly.

    4. 4

      Gently fold in the crumbled feta, parsley, and mint.

    5. 5

      Let the salad sit at room temperature for 10 minutes to allow the flavors to meld, then serve.