Description
This easy Chickpea Salad recipe is packed with protein-rich garbanzo beans, fresh vegetables, and a zesty lemon dressing. It's a satisfying, healthy, and delicious dish perfect for a picnic side or a nutritious lunch.
Ingredients
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Salad
- 3 cups cooked chickpeas, drained and rinsed
- 2 cups mixed yellow and red grape tomatoes, halved
- ½ English cucumber, diced
- ½ cup pickled red onions
- ½ cup kalamata olives, pitted and halved
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint, plus whole mint leaves for garnish
Instructions
- Prepare the dressing: In a large bowl, whisk together the extra-virgin olive oil, fresh lemon juice, grated garlic, Dijon mustard, sea salt, and several grinds of freshly ground black pepper until the mixture is well combined and emulsified.
- Add the salad ingredients: To the bowl with the dressing, add the cooked chickpeas, halved grape tomatoes, diced English cucumber, pickled red onions, and pitted kalamata olives. Toss everything gently to coat all the vegetables and chickpeas evenly with the dressing.
- Add fresh herbs and toss again: Incorporate the chopped fresh parsley, dill, and mint into the salad. Toss the mixture again to distribute the herbs throughout evenly, enhancing the salad's fresh flavor.
- Season and garnish: Taste the salad and adjust seasoning if needed by adding more salt or pepper. Garnish with whole fresh mint leaves on top for a beautiful presentation and a fresh burst of aroma. Serve immediately.
Notes
- For best flavor, use fresh herbs and freshly squeezed lemon juice.
- This salad can be prepared a few hours in advance and kept refrigerated for up to 24 hours; herbs may wilt slightly but flavors will meld nicely.
- Pickled red onions add a nice tang and crunch; if unavailable, thinly sliced red onions soaked in lemon juice or vinegar can be substituted.
- To make this salad vegan and gluten-free, verify that all ingredients (like Dijon mustard) meet those requirements.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean