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.
Ingredients
Units
Scale
- 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
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.
Notes
- Add feta or avocado for extra creaminess.
- Make ahead for meal prep—flavors deepen over time.
- Use English cucumber for less bitterness and more crunch.
- Pairs well with grilled proteins or as a pita filling.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
