Lemon-Infused Mediterranean Chickpea Salad

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A refreshing and vibrant chickpea salad bursting with lemon, fresh herbs, and crunchy vegetables for a healthy meal or side. This Thai recipe (vegetarian), ready in about 10 minutes, pairs canned chickpeas, cherry tomatoes, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/4 small, finely chopped red onion
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 3 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 cup halved cherry tomatoes, 1 diced medium cucumber, and 1/4 finely chopped small red onion.
2. Step 2: Add 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint to the bowl.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the lemon dressing over the chickpea mixture and toss gently until everything is evenly coated. Let the salad sit 10 minutes before serving to allow flavors to meld.