Chickpea Salad Recipe with Lemon Dressing

A Bright, Plant-Based Power Salad

This chickpea salad with lemon dressing is a vibrant, nutrient-packed dish that’s perfect for lunch, picnics, or a light dinner. It’s protein-rich, naturally gluten-free, and bursting with Mediterranean-inspired flavor. Every bite is refreshing, tangy, and satisfying.

Ingredients

For the Salad:

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1 small cucumber, diced

• ¼ red onion, thinly sliced

• ½ red bell pepper, diced

• ¼ cup fresh parsley, chopped

• 2 tablespoons crumbled feta cheese (optional)

For the Lemon Dressing:

• 3 tablespoons olive oil

• 1½ tablespoons freshly squeezed lemon juice

• 1 teaspoon Dijon mustard

• ½ teaspoon honey or maple syrup

• Salt and pepper to taste

Instructions

1. Prepare the Ingredients

Chop all vegetables into bite-sized pieces. Rinse chickpeas and pat them dry.

2. Make the Lemon Dressing

Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper in a small bowl until well emulsified.

3. Combine the Salad

In a large mixing bowl, add chickpeas, veggies, parsley, and feta. Drizzle the dressing over the top and toss until evenly coated.

4. Chill and Serve

Let the salad sit for 10–15 minutes to allow flavors to blend. Serve cold or at room temperature.

Why This Salad Works

• Protein-rich: Chickpeas make it hearty and filling.

• Zesty and light: Lemon dressing brightens every bite.

• Versatile: Great as a side dish or a light main.

Add Your Twist

• Add avocado or olives for extra richness

• Mix in cooked quinoa for more texture

• Swap parsley with fresh basil or dill