No-Cook Spiced Chickpea and Herb Salad

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A refreshing no-cook salad combining chickpeas with fresh herbs, lemon, and warm spices for a light, flavorful dish perfect for quick meals. This Middle Eastern-inspired no-cook recipe (vegan, gluten free), ready in about 15 minutes, pairs canned chickpeas, fresh mint, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cups, drained and rinsed canned chickpeas
• 1/4 cup, chopped fresh mint
• 1/4 cup, chopped fresh cilantro
• 1 small, finely diced red onion
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber

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 mixing bowl, combine 2 cups drained and rinsed canned chickpeas, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 1 small finely diced red onion.
2. Step 2: Add 1 cup halved cherry tomatoes and 1 medium diced cucumber to the bowl.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until well combined.
4. Step 4: Pour the dressing over the chickpea mixture and toss gently until everything is evenly coated. Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.