salads mediterranean

Chickpea Salad with Lemon, Herbs, and Olive Oil

Chickpea salad with lemon, parsley, mint, garlic, red onion, and olive oil. A 10-minute pantry lunch or side.

Vegetarian Vegan Gluten-Free Dairy-Free
Back to Recipes More Recipes
Prep 10 min
Cook 0 min
Total 10 min
Servings 4
Difficulty Easy

Ingredients

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Drain and rinse the chickpeas thoroughly. Pat dry with a clean towel for best texture.

    Tip: Drier chickpeas absorb the dressing better and don't dilute the flavors.

  2. In a large bowl, whisk together the lemon juice, olive oil, minced garlic, salt, pepper, and cumin (if using).

  3. Add the chickpeas to the dressing and toss to coat evenly.

  4. Add the diced red onion, chopped parsley, and mint. Toss gently to combine.

  5. Taste and adjust seasoning. Add more lemon for brightness, salt for depth, or olive oil for richness.

  6. Serve immediately, or refrigerate for 30 minutes to let flavors meld. Keeps well for 3-4 days in the fridge.

Storage & Meal Prep

Keep in the refrigerator for 3 to 4 days. Refresh leftovers with lemon juice, olive oil, and a pinch of salt before serving.

FAQ

Is chickpea salad good for meal prep?

Yes. Chickpea salad holds up well in the refrigerator and usually tastes better after the lemon, herbs, and olive oil have had time to meld.

Can I use canned chickpeas for chickpea salad?

Yes. Canned chickpeas are ideal for this kind of quick salad as long as they are drained and rinsed well.

What goes well with chickpea salad?

Chickpea salad pairs well with grilled fish, toast, greens, hummus, roasted vegetables, or a simple yogurt sauce.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Legumes
Chickpeas (Canned)
328 g
Vegetables
Red Onion
28 g
Garlic
3 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Lemon Juice (Fresh)
45 g
Fresh Parsley
32 g
Fresh Mint
20 g
Salt
3 g
Black Pepper
0.5 g
Ground Cumin
1 g

Per Serving

239kcalCalories
6gProtein
20gCarbs
15gFat
5gFiber
Sodium
216mg9% DV
Potassium
264mg6% DV
Calcium
48mg4% DV
Iron
2.7mg15% DV
Magnesium
42mg10% DV
Vitamin C
3mg3% DV
Vitamin A
6µg1% DV
Vitamin K
16.9µg14% DV
Folate
144µg36% DV
Chickpeas (Canned)
Lemon Juice (Fresh)
Extra Virgin Olive Oil
Fresh Parsley
Fresh Mint
Red Onion
Garlic
Salt
Black Pepper
Ground Cumin
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

This is the chickpea salad I make when lunch has to come from the pantry. It is not complicated: chickpeas, lemon, olive oil, herbs, a little onion, and garlic.

I dry the chickpeas after rinsing them. Wet chickpeas dilute the dressing and make the salad taste flat. Then I dress them first, before adding the herbs, so the lemon and salt can settle into the beans.

Mint is optional, but I like it when the salad is going beside grilled fish or vegetables. Cumin is also optional. Use it when you want the salad to lean warmer.

How I Use It

Serve it as lunch with toast, tuck it beside basic hummus, or use it as a side for Mediterranean baked cod. For the ingredient guide behind this kind of meal, read Chickpeas in the Mediterranean Diet.