Name: Lemony Chickpea Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; Salt and pepper to taste; Lemon Vinaigrette:; 3 tablespoons olive oil; 2 tablespoons lemon juice (freshly squeezed); 1 teaspoon lemon zest; 1 teaspoon Dijon mustard; 1 garlic clove, minced; Salt and pepper to taste

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Lemony Chickpea Salad is a bright and wholesome dish that combines protein-rich chickpeas with crisp vegetables and fresh herbs, all tossed in a tangy lemon vinaigrette. With cherry tomatoes, cucumber, red onion, and parsley, this salad is full of color, texture, and Mediterranean-inspired flavor. Quick to prepare and refreshingly light, it’s perfect as a side dish or a satisfying vegetarian lunch.

Why You’ll Love This Recipe

This salad is everything a warm-weather dish should be—refreshing, nutrient-dense, and incredibly easy to make. The chickpeas provide plant-based protein and fiber, while the lemon vinaigrette brings a burst of citrus flavor that elevates the vegetables. It’s vegan, gluten-free, and ideal for meal prep, potlucks, or a quick weeknight meal. You can serve it cold or at room temperature, making it as versatile as it is delicious.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

chickpeas (15 oz can), drained and rinsed
cherry tomatoes, halved
cucumber, diced
red onion, finely chopped
fresh parsley, chopped
salt and pepper to taste

For the lemon vinaigrette:

olive oil
lemon juice (freshly squeezed)
lemon zest
Dijon mustard
garlic, minced
salt and pepper to taste

directions

In a large bowl, combine the chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley.
In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until the vinaigrette is emulsified.
Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Chill the salad in the refrigerator for 15–30 minutes to allow the flavors to meld.
Serve cold or at room temperature. Garnish with additional parsley or a lemon wedge if desired.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Calories per Serving: Approximately 210 kcal

Variations

Add avocado: For creaminess and healthy fats, mix in diced avocado just before serving.
Include greens: Serve over arugula or baby spinach for a more filling salad.
Cheese option: Add crumbled feta or goat cheese for a tangy, salty complement.
Different herbs: Substitute parsley with fresh dill, mint, or cilantro for a unique flavor twist.
Grains addition: Add cooked quinoa or bulgur for extra bulk and nutrition.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 3 days. It is best served cold or at room temperature. Stir before serving to redistribute the vinaigrette. This salad does not require reheating and is not suitable for freezing.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can cook dried chickpeas ahead of time and use about 1.5 cups of cooked chickpeas as a substitute for one 15 oz can.

Is this salad vegan?

Yes, it is completely vegan and made with plant-based ingredients.

How long should the salad chill before serving?

Allow it to chill for at least 15 minutes to let the flavors meld, though longer (up to 30 minutes) is even better.

Can I make this salad ahead of time?

Yes, it holds up well in the fridge and is perfect for meal prep or preparing a day ahead.

Is there a substitute for Dijon mustard?

You can use yellow mustard or omit it entirely, though Dijon adds subtle tang and depth.

What should I serve this with?

It pairs well with grilled meats, pita bread, falafel, or can be served on its own as a light lunch.

Is this salad gluten-free?

Yes, all the ingredients used are naturally gluten-free.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor, but bottled can be used in a pinch.

How do I prevent the salad from getting soggy?

Avoid overdressing and mix the vinaigrette just before serving for optimal texture.

Can I add nuts or seeds?

Yes, adding sunflower seeds, pumpkin seeds, or chopped almonds can provide an extra crunch.

Conclusion

Lemony Chickpea Salad is a vibrant, satisfying, and incredibly easy recipe that brings together crisp vegetables and hearty chickpeas with a bright, citrusy vinaigrette. Whether you’re looking for a quick lunch, a healthy side, or a dish to bring to your next gathering, this salad offers freshness, nutrition, and flavor in every bite.

Lemony Chickpea Salad

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Author: Mia
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Lemony Chickpea Salad is a light and zesty mix of chickpeas, fresh vegetables, and herbs tossed in a lemony vinaigrette—perfect for a quick lunch or a vibrant, protein-packed side dish.

Instructions

In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
In a separate bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.
Pour vinaigrette over the salad and toss gently to coat evenly.
Chill in the refrigerator for 15–30 minutes to enhance flavor.
Serve cold or at room temperature. Garnish with extra parsley or a lemon wedge if desired.