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Chickpea Salad

A fresh and vibrant Mediterranean-inspired chickpea salad packed with crunchy cucumbers, aromatic herbs, and a tangy lemon dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 3 cups cooked chickpeas drained and rinsed
  • 2 large cucumbers diced
  • 4 medium tomatoes diced
  • 1 large red onion finely chopped
  • 1 cup fresh parsley chopped
  • 1/2 cup fresh mint chopped
  • 1 cup feta cheese crumbled
  • 1 tbsp sumac optional garnish
Dressing
  • 1/2 cup extra virgin olive oil
  • 4 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Large salad bowl
  • Small mixing bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Rinse the chickpeas under cold water, drain well, and pat dry with a clean towel.
  2. Combine chickpeas, cucumbers, tomatoes, red onion, parsley, and mint in a large bowl.
  3. Whisk together olive oil, lemon juice, garlic, cumin, coriander, salt, and pepper in a small bowl.
  4. Pour the dressing over the salad and fold until evenly coated.
  5. Let the salad sit for 5 minutes to allow flavors to develop.
  6. Gently fold in most of the crumbled feta cheese.
  7. Transfer to a serving platter and garnish with remaining feta and sumac.

Notes

Store in an airtight container in the fridge for up to 3 days. Best if dressing is kept separate until serving.