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Chickpea Salad Recipe with Lemon-Herb Dressing

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 250
A fresh and vibrant chickpea salad tossed in a zesty lemon-herb dressing, perfect for a quick lunch or light dinner.

Ingredients

Canned Goods

  • 2 cans chickpeas (drained and rinsed)
  • 1 large cucumber (diced)
  • 1 red bell pepper red bell pepper (diced)
  • ½ red onion red onion (finely diced)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup fresh parsley (chopped)
  • 2 tablespoons fresh dill (chopped)
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano

Instructions 

  • Drain and rinse chickpeas, then set aside.
  • Dice cucumber and red bell pepper; finely dice red onion and halve cherry tomatoes.
  • Whisk lemon juice, olive oil, garlic, mustard, salt, pepper, and oregano to make the dressing.
  • Add chickpeas, vegetables, parsley, and dill to a bowl, then toss with dressing.
  • Let sit for 10 minutes before serving. Serve chilled or at room temperature.

Notes

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Calories: 250kcal
Cost: $10
Course: Salad
Cuisine: Mediterranean
Keyword: Chickpeas