Chickpea Salad Recipe with Lemon-Herb Dressing
This fresh and colorful Chickpea Salad with Lemon-Herb Dressing is crisp, bright, and packed with flavor. Made with chickpeas, cucumber, red bell pepper, red onion, cherry tomatoes, fresh herbs, and a zesty lemon dressing, it’s perfect for lunch, meal prep, picnics, or as a healthy side dish. Easy to make, naturally gluten-free, and ready in minutes.
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Cutting board
- Sharp knife
- Measuring spoons
- Serving spoon
Ingredients
- 2 cans chickpeas drained and rinsed
- 1 large cucumber diced
- 1 red bell pepper diced
- ½ 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 garlic clove minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
Instructions
- Drain and rinse the chickpeas well, then set aside.
- Dice the cucumber into small bite-sized pieces, and dice the red bell pepper.
- Finely chop the red onion, and slice the cherry tomatoes in half.
- Chop the parsley and dill.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, salt, black pepper, and oregano until combined.
- Add chickpeas, cucumber, red bell pepper, red onion, tomatoes, parsley, and dill to a large mixing bowl.
- Pour the dressing over the salad, and toss everything together until evenly coated.
- Let the salad rest for 10 minutes before serving if desired. Serve chilled or at room temperature.
Notes
Nutritional Information (Approximate per serving)
- Calories: 245 kcal
- Protein: 9 g
- Carbohydrates: 24 g
- Fat: 13 g
- Fiber: 7 g
- Sugar: 4 g
- Sodium: 320 mg
