When the weather starts to warm up and everything feels bright and new, this Spring Chickpea Salad with Fresh Herbs is exactly what I crave. It’s light, lemony, and packed with crisp veggies and tender herbs. Perfect for easy lunches, picnics, or a simple side at your next gathering.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup diced English cucumber
- 1 cup halved cherry tomatoes
- 1/3 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- In a large mixing bowl, add the drained and rinsed chickpeas.
- Stir in the diced cucumber, cherry tomatoes, and red onion.
- Add the chopped parsley, dill, and mint, gently tossing to combine.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Let the salad rest for 10-15 minutes before serving to allow the flavors to blend.
Tip
For even more brightness, add a sprinkle of crumbled feta or a handful of baby arugula just before serving. This salad also keeps well in the fridge for up to 3 days.
This fresh, colorful bowl is ready to brighten your table, save it now for your next spring lunch spread.
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Spring Chickpea Salad with Fresh Herbs
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A light and lemony chickpea salad with crisp vegetables and fresh herbs, perfect for spring lunches and easy side dishes.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1 cup diced English cucumber
1 cup halved cherry tomatoes
1/3 cup finely chopped red onion
1/4 cup chopped fresh parsley
2 tbsp chopped fresh dill
2 tbsp chopped fresh mint
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp black pepper
Instructions
1. In a large mixing bowl, add the drained and rinsed chickpeas.
2. Stir in the diced cucumber, cherry tomatoes, and red onion.
3. Add the chopped parsley, dill, and mint, gently tossing to combine.
4. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper.
5. Pour the dressing over the salad and toss until everything is evenly coated.
6. Let the salad rest for 10-15 minutes before serving to allow the flavors to blend.
Notes
This salad keeps well in the fridge for up to 3 days. Add crumbled feta or baby arugula for extra flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired