Cumin-Spiced Chickpea Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty, protein-packed salad with roasted chickpeas and a zesty citrus dressing. This mediterranean-inspired salads (vegetarian, high-protein) ready in about 45 minutes pairs olive oil, cumin, juiced lemon 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 310 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 cans (15 oz each), drained and rinsed chickpeas
• 2 tbsp olive oil
• 1 tsp cumin
• 1, juiced lemon
• 1/2 cup, finely diced red onion
• 1 cup, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss drained chickpeas with 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp salt, and 1/8 tsp pepper.
2. Step 2: Spread on a baking sheet and roast for 25 minutes, shaking pan halfway, until crisp and golden.
3. Step 3: Whisk lemon juice, remaining 1 tbsp olive oil, 1/4 tsp cumin, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.
4. Step 4: In a large bowl, combine roasted chickpeas, red onion, cucumber, cherry tomatoes, and parsley.
5. Step 5: Pour dressing over salad and toss gently until evenly coated, then chill for 15 minutes before serving.