Cold Chickpea Lemon Herbs (Print Version)

Chickpeas, lemon, herbs, and veggies combine for a vibrant, refreshing Mediterranean-inspired cold salad.

# What You Need:

→ Salad

01 - 2 cups canned chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh mint, chopped
07 - 1/4 cup feta cheese, crumbled (optional)

→ Lemon Herb Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon lemon zest
11 - 1 clove garlic, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon ground black pepper

# How To Make It:

01 - Place chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint in a large mixing bowl.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, sea salt, and black pepper until the mixture is fully emulsified.
03 - Pour the dressing over the salad ingredients and gently toss to ensure even coating throughout.
04 - Sprinkle feta cheese over the salad just before serving if using.
05 - Refrigerate for 10 minutes if desired and serve cold.

# Expert Advice:

01 -
  • This is the kind of dish you whip up in minutes and suddenly feel like you&39;ve created a little Mediterranean escape.
  • The dressing is so lemony and light, you&39;ll start craving it with everything.
02 -
  • If you rush the dressing and skip whisking, it stays separated and the salad feels flat—always take that extra minute.
  • I discovered that letting the salad chill for even a short while really lets the herbs infuse and everything tastes sharper.
03 -
  • Always zest your lemon before juicing so you don&39;t waste any of that fragrant oil.
  • Chop the onion as finely as possible: nobody loves a big mouthful of raw onion.
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