Lemon Chickpea Salad with Cucumber and Tomato

Why You’ll Love This Lemon Chickpea Salad

This lemon chickpea salad combines canned chickpeas with cucumber, bell pepper, cherry tomatoes, red onion, parsley, olive oil, and lemon juice. It comes together without cooking and can be served as a quick lunch or a side dish. The simple dressing lets the vegetables and chickpeas remain the focus.

How to Make Lemon Chickpea Salad

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions

1. In a large bowl, combine the chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for later.

How to Serve Lemon Chickpea Salad

Serve it on its own for lunch or alongside grilled chicken or fish. Add avocado or feta at the table if you want a richer, more substantial salad.

How to Store Lemon Chickpea Salad

Refrigerate leftovers in an airtight container for up to 3 days. Stir before serving, since some dressing may settle at the bottom.

Tips for Lemon Chickpea Salad

• Drain and rinse the chickpeas well, then let them drain before mixing so excess water does not dilute the dressing.
• Feel free to add other vegetables like carrots or celery for extra crunch.
• For a spicy kick, add some chopped jalapeños or a pinch of cayenne pepper to the dressing.

Variations

For a Mediterranean variation, add olives and feta. For a Southwestern version, add corn and avocado and use lime juice in place of lemon. For another related recipe, see cranberry walnut chickpea salad. For additional guidance, read Harvard’s guide to chickpeas.

Frequently Asked Questions

Can I use dried chickpeas?
Yes. Cook them until tender, cool them completely, then add them to the salad in place of canned chickpeas.

Is this salad vegan?
The listed ingredients are plant-based. Check any packaged ingredients you add, such as canned chickpeas, if needed.

Can I make the salad ahead?
Yes. You can combine the ingredients and refrigerate them for several hours. For the crispest vegetables, keep the dressing separate until serving.

Healthy Chickpea Salad

Print Recipe

This nutrient-packed chickpea salad is perfect for a quick lunch or light dinner, filled with fresh vegetables and healthy flavors.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Combine the chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and parsley in a large bowl.
2. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for later.

Notes

Rinse chickpeas well and feel free to add other vegetables for extra crunch.