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Chickpea Salad with Fresh Herbs and Lemon Zest
Emily

Chickpea Salad with Fresh Herbs and Lemon Zest

A vibrant Mediterranean salad featuring tender chickpeas, bright lemon juice, and a medley of fresh herbs like mint and dill. This protein-rich, no-cook dish is perfect for quick lunches or light sides.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Extra-virgin olive oil
  • 2 tbsp
  • Lemon juice
  • 2 tbsp
  • Garlic
  • 1 clove
  • Dijon mustard
  • 1 tsp
  • Sea salt
  • 1 tsp
  • Black pepper
  • To taste
  • Chickpeas
  • 3 cups (cooked or canned)
  • Tomatoes
  • 2 cups (fresh or cherry)
  • Cucumber
  • ½ English (or chopped zucchini)
  • Pickled onions
  • ½ cup
  • Kalamata olives
  • ½ cup
  • Parsley
  • ¼ cup (flat-leaf)
  • Dill
  • ¼ cup
  • Mint
  • ¼ cup

Method
 

  1. Whisk olive oil, lemon juice, grated garlic, Dijon mustard, salt, and pepper in a large bowl until emulsified
  2. Add chickpeas, tomatoes, cucumber, pickled onions, and olives
  3. Stir in chopped parsley, dill, and mint
  4. Adjust seasoning and add more lemon juice if needed

Notes

Use room-temperature chickpeas for better dressing absorption
Cherry tomatoes work well
Substitute asafoetida for garlic if unavailable
Add pickled lemons for extra tang
Store in airtight container for up to 2 days