Cold Chickpea Lemon Herb (Printable Version)

Chickpeas, herbs, and lemon add bright flavor and texture, perfect served chilled for any summer occasion.

# 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)

→ 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 to Follow:

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, garlic, sea salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the salad ingredients and toss gently with a large spoon to ensure even coating.
04 - If desired, sprinkle crumbled feta cheese on top just prior to serving.
05 - Place the salad in the refrigerator for 10 minutes for a chilled presentation, then serve immediately.

# Additional Tips::

01 -
  • This is the fast, no-sweat salad you can whip up when summer drains your cooking motivation.
  • The zesty lemon-herb dressing delivers way more flavor punch than anyone expects from a bowl of chickpeas.
02 -
  • Don’t skip rinsing canned chickpeas thoroughly—otherwise the salad can taste slightly briny and heavy.
  • Lemon zest makes an unexpected difference, brightening the entire bowl in a way juice alone never could.
03 -
  • Gently mash a small handful of chickpeas before mixing for a creamier texture that soaks up all the dressing.
  • Using freshly ground pepper rather than pre-ground gives a surprisingly better finish—don’t skip it.
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