Chickpea Salad

Name: Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup chickpeas (dried, soaked overnight and boiled, or 3 cups cooked); 1 pcs cucumber (medium, diced); 2 pcs tomato (medium, deseeded and diced); 0.5 pcs red onion (medium, finely diced); 0.25 cup parsley (fresh, finely chopped); 2 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, minced); 1 pinch salt; 1 pinch black pepper

RATING

4.5/5(98)

TASTE SCORE

8/10

Bright, fresh, and satisfyingly hearty, this chickpea salad combines tender legumes with crisp cucumber, juicy tomatoes, and a zesty lemon dressing. Perfect as a light lunch or a colorful side dish, it comes together in minutes with simple pantry ingredients.

PREP

15m

COOK

SERVES

1 CUP

278 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak and cook the dried chickpeas.
Rinse the dried chickpeas and soak them in plenty of water overnight or for at least 8 hours. Drain the soaking water, transfer chickpeas to a pot, cover with fresh water by 2 inches, and bring to a boil. Reduce heat and simmer until tender but not mushy, about 45-60 minutes. Drain and let cool completely.
prep
Dice all the fresh vegetables.
1.Cut cucumber into small, even dice (no need to peel if using English cucumber).
2.Halve tomatoes, scoop out seeds with a spoon, and dice the flesh.
3.Finely dice the red onion.
4.Chop the fresh parsley leaves.
TIPRemoving the tomato seeds and watery pulp keeps the salad from getting soggy.
mix
Whisk together the lemon dressing.
1.In a small bowl, combine olive oil and freshly squeezed lemon juice.
2.Add minced garlic, a pinch of salt, and a pinch of black pepper.
3.Whisk vigorously until the dressing is emulsified and slightly thickened.
mix
Toss the salad together.
1.Place the cooled chickpeas, cucumber, tomato, red onion, and parsley in a large mixing bowl.
2.Pour the lemon dressing over the top.
3.Toss gently but thoroughly until every ingredient is well coated.
TIPTaste and adjust salt and pepper, adding another pinch if needed.
rest · ~10 min
Let the salad rest before serving.
Cover the bowl and let the salad sit at room temperature for 10 minutes, or refrigerate for up to 2 hours. This allows the chickpeas to absorb the dressing's flavors.
TIPThis salad tastes even better the next day, making it ideal for meal prep.
serve
Serve the chickpea salad.
Give the salad a final toss, transfer to a serving bowl, and enjoy at room temperature or chilled.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For best texture, cook chickpeas until just tender but not mushy; overcooked beans will break apart when tossed.
2
Deseeding the tomatoes prevents excess moisture from making the salad watery or soggy.
3
Let the dressed salad rest for 10–30 minutes so the chickpeas absorb the lemon and garlic flavors.
4
Use a high-quality extra virgin olive oil for the dressing—it's the backbone of the Mediterranean flavor.
5
Make ahead: The salad keeps well refrigerated for up to 2 days; stir before serving and refresh with a squeeze of lemon.
6
If using canned chickpeas, rinse and drain them thoroughly, then pat dry with a kitchen towel to avoid a diluted dressing.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 1/2 cup crumbled feta cheese or 1/2 cup diced grilled chicken breast to boost the protein content, turning this side into a more substantial meal.

low oil

Low-oil

Reduce olive oil to 1 tablespoon and replace the second tablespoon with a splash of vegetable broth or water; the lemon and garlic still provide plenty of flavor for a lighter dressing.

jain

Jain

Omit the garlic and red onion; use a pinch of asafoetida (hing) and fresh mint instead to maintain a savory, aromatic base while adhering to Jain dietary restrictions.

mediterranean herb