No-Cook Spiced Chickpea and Herb Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegan, gluten free) ready in about 15 minutes pairs drained and rinsed canned chickpeas, chopped fresh mint, chopped 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 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.

Prep: 15 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does No-Cook Spiced Chickpea and Herb Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Cook Spiced Chickpea and Herb Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped fresh mint from drying out.

Can I substitute ingredients in No-Cook Spiced Chickpea and Herb Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Cook Spiced Chickpea and Herb Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is No-Cook Spiced Chickpea and Herb Salad vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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