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–+ servings
chickpea salad

Lemon Herb Chickpea Salad

A refreshing and protein-packed salad made with chickpeas, crisp vegetables, and a zesty lemon herb dressing. Perfect for lunch, meal prep, or a light dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 bowls
Calories 285 kcal

Equipment

  • Mixing Bowl
  • Strainer
  • Knife

Ingredients
  

Salad Base

  • 2 cups chickpeas cooked or canned, drained
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped

Dressing

  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder

Instructions
 

  • Drain and rinse chickpeas well if using canned.
  • Place chickpeas, cucumber, cherry tomatoes, red onion, and parsley in a large bowl.
  • Whisk dressing ingredients together until smooth and emulsified.
  • Pour dressing over salad and toss to coat evenly.
  • Let rest for 5–10 minutes before serving for best flavor.

Notes

Add avocado, feta, olives, or quinoa for extra flavor and heartiness. Stores well for 3 days in the fridge.

Nutrition

Calories: 285kcalCarbohydrates: 30gProtein: 10gFat: 14gFiber: 7g
Keyword Gluten-Free, high protein, Vegan, vegetarian
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