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Chickpea Salad

5 from 1 vote
This easy chickpea salad is fresh, zesty, and packed with protein from garbanzo beans. Tossed with tomatoes, cucumber, olives, and herbs in a lemony dressing, it makes the perfect light lunch, picnic side dish, or healthy dinner addition.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 3 cups cooked chickpeas, drained and rinsed
  • 2 cups mixed yellow and red grape tomatoes, halved
  • 1/2 English cucumber diced
  • 1/2 cup Pickled Red Onions
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint, plus whole leaves for garnish

Equipment

  • Large mixing bowl for tossing salad
  • Whisk for preparing dressing
  • Cutting Board for chopping vegetables
  • Sharp knife for slicing and dicing ingredients

Method
 

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, mustard, salt, and black pepper.
  2. Add chickpeas, tomatoes, cucumber, pickled onions, and olives. Toss to coat.
  3. Add parsley, dill, and mint. Toss again to combine.
  4. Season to taste, garnish with mint leaves, and serve.

Notes

Make ahead and chill for 1-2 hours to allow flavors to meld. Pairs well with pita, grilled meats, or as part of a mezze platter.