Chickpea and Parsley Salad with Lemon-Garlic Dressing

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A fresh and vibrant salad combining tender chickpeas, crisp parsley, and a zesty lemon-garlic dressing, perfect as a light Lebanese side. This Lebanese-inspired salad recipe (vegan), ready in about 10 minutes, pairs cooked chickpeas, fresh flat-leaf parsley, tomato into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups (about 1 can, drained and rinsed) cooked chickpeas
• 1 cup, finely chopped fresh flat-leaf parsley
• 1 medium, diced tomato
• 1/4 cup, finely chopped red onion
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1, minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin

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Instructions

1. Step 1: In a large bowl, combine 2 cups cooked chickpeas, 1 cup finely chopped fresh parsley, 1 diced medium tomato, and 1/4 cup finely chopped red onion.
2. Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp olive oil, 1 minced garlic clove, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin until emulsified.
3. Step 3: Pour the lemon-garlic dressing over the chickpea mixture and toss gently until all ingredients are evenly coated and vibrant.
4. Step 4: Let the salad sit for 10 minutes at room temperature before serving to allow flavors to meld.