Lemon Chickpea and Herb Salad

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A refreshing no-cook salad combining creamy chickpeas with fresh herbs and bright lemon dressing, perfect for a light, easy meal. This Mediterranean-inspired vegan recipe, ready in about 10 minutes, pairs canned chickpeas, fresh parsley, fresh mint for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 can (15 oz), drained and rinsed canned chickpeas
• 1/2 cup, finely chopped fresh parsley
• 1/4 cup, finely chopped fresh mint
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1/4 small, finely diced red onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 medium, diced cucumber

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed chickpeas with 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh mint, and 1/4 small finely diced red onion.
2. Step 2: Add 3 tbsp lemon juice and 2 tbsp olive oil to the bowl. Toss gently to coat all ingredients evenly.
3. Step 3: Stir in 1/2 medium diced cucumber, then season with 1/2 tsp salt and 1/4 tsp black pepper. Mix well and let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.