Chickpea Salad with Lemon-Herb Dressing
A bright, protein-packed salad built on creamy chickpeas with crisp vegetables and a zesty lemon vinaigrette. Ready in 15 minutes—no cooking required.
- Total time
- 15 min
- Servings
- 4
- Calories
- 218
- Protein
- 7g
lightrefreshingmediterraneanvegetarianvegangluten-freechickpeascreamy
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 medium cucumber
- 1 cup cherry tomatoes
- ¼ medium red onion
- 1 whole lemon
- 3 tbsp olive oil
- 3 tbsp fresh herbs (parsley or dill), chopped
Instructions
- 1
Dice cucumber into 1/2-inch pieces. Halve cherry tomatoes. Thinly slice red onion.
- 2
Combine chickpeas, cucumber, tomatoes, and onion in a large bowl.
- 3
Squeeze lemon juice into a small bowl. Whisk in olive oil, salt, and pepper.
- 4
Pour dressing over salad. Add chopped herbs and toss until coated evenly.
- 5
Taste and adjust salt or lemon juice. Serve immediately or chill up to 4 hours.
Tools you’ll need
- large bowl
- small bowl
- whisk
- cutting board
- chef's knife
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