Sun-Drenched Chickpea & Herb Salad with Lemon Vinaigrette
A vibrant vegetarian dish bursting with fresh herbs, creamy chickpeas, and zesty citrus dressing, perfect for a light lunch or side. This Mediterranean-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs chickpeas, cucumber, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 285 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 chickpeas
- 1 medium, diced into 1/2-inch cubes cucumber
- 1, thinly sliced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 3 tbsp olive oil
- 1, juiced (about 2 tbsp) lemon
- 1 clove, minced garlic
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine drained chickpeas, diced cucumber, sliced bell pepper, and finely diced red onion.
- Step 2: Add chopped parsley, mint, 3 tbsp olive oil, lemon juice, minced garlic, and 1 tsp dijon mustard. Toss gently until all ingredients are evenly coated.
- Step 3: Season with 1/4 tsp salt and 1/8 tsp black pepper. Let the salad sit at room temperature for 15 minutes to allow flavors to meld, then serve chilled.
