Chickpea and Seaweed Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and nutrient-rich salad combining tender chickpeas with briny seaweed, tossed in a bright lemon vinaigrette. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs cooked chickpeas, dried wakame seaweed, halved cherry tomatoes 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 210 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.

Prep: 15 min Serves 4 Mediterranean cuisine 210 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 1/4 cup dried wakame seaweed in warm water for 10 minutes until rehydrated and tender, then drain and chop roughly.
  2. Step 2: In a large bowl, combine 1 cup cooked chickpeas, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup finely chopped red onion, and the chopped wakame seaweed.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley on top and serve chilled or at room temperature.

Frequently asked questions

How long does Chickpea and Seaweed Salad with Lemon Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chickpea and Seaweed Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked chickpeas from drying out.

Can I substitute ingredients in Chickpea and Seaweed Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chickpea and Seaweed Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chickpea and Seaweed Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes