Low-Sodium Mediterranean Chickpea Salad with Lemon Dressing

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fresh, vibrant chickpea salad tossed with crisp vegetables and a zesty lemon dressing, perfect for a light and healthy meal. This Mediterranean low-carb recipe (low sodium), ready in about 10 minutes, pairs canned chickpeas, cucumber, and cherry tomatoes for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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) canned chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 medium red onion, finely diced
• 1/4 cup chopped fresh parsley
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/8 tsp salt

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 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 finely diced red onion, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 1/4 tsp black pepper, and 1/8 tsp salt until emulsified.
3. Step 3: Pour the dressing over the salad and toss gently to combine all ingredients thoroughly. Let sit for 10 minutes to allow flavors to meld before serving chilled or at room temperature.