Salads > Grain & Legume Salads > Chickpea Salads > Chickpea Salad with Herbs and Lemon Recipe

Bright and Refreshing Chickpea Salad with Herbs and Lemon

This vibrant chickpea salad is bursting with fresh herbs, zesty lemon, and a hint of garlic. It's a quick, easy, and healthy option for lunch, a side dish, or a light dinner. Perfect for meal prepping and adaptable to your favorite herbs and vegetables.

Prep Time
10 minutes
Cook Time
0 minutes (if using pre-cooked chickpeas)
Servings
4
Ingredients
  • 2 cups Cooked Chickpeas
  • 1/2 cup, chopped Fresh Parsley
  • 1/4 cup, chopped Fresh Mint
  • 1/4 cup, finely diced Red Onion
  • 3 tablespoons, fresh Lemon Juice
  • 2 tablespoons, extra virgin Olive Oil
  • 1 clove, minced Garlic
  • 1/2 teaspoon, or to taste Salt
  • 1/4 teaspoon, or to taste Black Pepper

Prepare the Chickpeas

If using canned chickpeas, drain and rinse them thoroughly under cold water. This helps to remove excess sodium and any starchy residue. Place the rinsed chickpeas in a large mixing bowl.

Combine Ingredients

Add the chopped parsley, mint, and finely diced red onion to the bowl with the chickpeas.

Make the Lemon Dressing

In a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic, salt, and black pepper until well combined.

Dress the Salad

Pour the lemon dressing over the chickpea mixture in the large bowl. Gently toss everything together until the chickpeas and herbs are evenly coated with the dressing.

Chill and Serve

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step is optional but recommended. Before serving, give the salad another gentle toss. Serve chilled and enjoy!

Nutrition Facts Estimated per 100g of product

Approximately: Calories: 160, Protein: 7g, Fat: 7g, Carbohydrates: 20g, Fiber: 5g. These values are estimates and may vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This salad is a good source of plant-based protein and fiber. To reduce sodium, use low-sodium chickpeas or rinse canned chickpeas thoroughly. Adjust the amount of olive oil to manage fat content.

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FAQ

  • Can I use dried chickpeas instead of canned?

    Yes, you can. You'll need to soak the dried chickpeas overnight and then cook them until tender before using them in the salad. This will add about 1-2 hours of cooking time.
  • Can I add other vegetables to this salad?

    Absolutely! Cucumber, bell peppers, tomatoes, and avocado would all be delicious additions. Just chop them into bite-sized pieces and add them along with the herbs.
  • How long will this salad last in the refrigerator?

    This salad will keep well in the refrigerator for up to 3-4 days in an airtight container. The flavors will actually develop more over time.
  • Can I make this salad ahead of time?

    Yes, this salad is perfect for making ahead of time. In fact, it tastes even better after the flavors have had a chance to meld. Just store it in the refrigerator until you're ready to serve it.