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Lemon Herb Chickpea Salad

Lemon Herb Chickpea Salad

A vibrant and refreshing Lemon Herb Chickpea Salad that combines the bright acidity of lemon with the earthy richness of chickpeas, fresh herbs, and crunchy vegetables. Perfect for a light lunch or as a side dish for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) Canned Chickpeas, rinsed and drained
  • 1 large English Cucumber, diced into half-inch pieces
  • 1/2 medium Red Onion, finely diced
  • 1 cup Fresh Flat-Leaf Parsley, roughly chopped
  • 1/2 cup Fresh Dill, finely chopped
  • 1/2 cup Feta Cheese, crumbled (optional for vegan)
  • 1/4 cup Lemon Juice, freshly squeezed
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Method
 

  1. Prepare the chickpeas by rinsing them thoroughly under cold water and letting them drain for at least five minutes.
  2. Dice the cucumber and red onion, then toss them into a large mixing bowl.
  3. Chop the fresh parsley and dill, adding them to the mixing bowl with the vegetables.
  4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, sea salt, and black pepper until emulsified.
  5. Pour the drained chickpeas into the mixing bowl and add the crumbled feta cheese if using.
  6. Drizzle the dressing over the ingredients and gently toss to combine.
  7. Taste and adjust seasoning as needed.
  8. Let the salad sit for at least thirty minutes before serving to enhance the flavors.

Notes

For best results, dry chickpeas after rinsing. Use fresh lemon juice for optimal flavor. This salad is better the next day as the flavors meld.