Garlic & Herb Chickpea Salad
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Some afternoons, the garden is the sermon—parsley spilling over the bed, dill waving like it’s praising, mint perfuming the path. On days like that, I crave something bright and honest for lunch. This Garlic & Herb Chickpea Salad is exactly that: humble pantry chickpeas lifted by a lemon-garlic dressing and a joyful handful of herbs. It’s fast enough for a weekday, sturdy enough for meal prep, and cheerful enough for a potluck. May it nourish your body and steady your heart today. 🌞🙏
Why You’ll Love This Recipe 💛
- Garden-fresh flavor: Three soft herbs (parsley, dill, mint) + zingy lemon-garlic dressing. 🌿🍋
- Protein-packed & budget-friendly: Chickpeas make it satisfying without breaking the bank. 🧾💪
- Make-ahead hero: Tastes even better after a little chill time. ❄️
- Flexible: Easy swaps for every season and what’s in your crisper. 🔄
- Naturally gluten-free and vegetarian (vegan if you skip the feta). 🌱
Quick Reference Snapshot ⏱️
- Prep: 15 minutes
- Cook: 0 minutes
- Total: 15 minutes
- Yield: 6 cups (about 4–6 side servings or 3–4 mains)
- Difficulty: Easy
- Diet: Gluten-free, vegetarian (vegan option)
- Good For: Meal prep, lunches, picnics, potlucks 🧺
- Equipment: Large mixing bowl, small jar or whisk, colander, microplane or garlic press, knife & board 🔪
Ingredients 🛒
(US + metric; optional items marked “optional”)
Salad
- 2 cans chickpeas, drained & rinsed (15 oz each) — 3 cups / ~500 g drained 🧆
- 1 English cucumber, diced — 2 cups / ~280 g 🥒
- 1 cup cherry tomatoes, halved — ~150 g 🍅
- ½ small red onion, finely diced — ½ cup / ~75 g 🧅
- ½ cup flat-leaf parsley, finely chopped — ~20 g 🌿
- ¼ cup fresh dill, chopped — ~10 g 🌿
- ¼ cup fresh mint, chopped — ~10 g 🌿
- ½ cup crumbled feta (optional) — ~75 g 🧀
Garlic–Lemon Dressing
- ¼ cup extra-virgin olive oil — 60 ml 🫒
- 3 tbsp fresh lemon juice — 45 ml 🍋
- 1 tbsp red wine vinegar — 15 ml
- 1 tsp Dijon mustard — 5 ml
- 1 tsp honey or maple syrup — 5 ml 🍯
- 1 large garlic clove, microplaned — ~5 g 🧄
- ¾ tsp fine sea salt — ~4 g
- ½ tsp black pepper — ~2 g
- ¼ tsp crushed red pepper flakes (optional) 🌶️
Garnish (optional)
- Lemon zest, extra dill fronds, flaky salt ✨
Easy Swaps 🔁
- No dill? Use extra parsley + a pinch of dried dill (start with ¼ tsp).
- No mint? Basil works beautifully in summer. 🌿
- Dairy-free/vegan: Omit feta or use a plant-based feta. 🌱
- More veggies: Add diced bell pepper, celery, or chopped spinach. 🫑
- Protein boost: Add canned tuna or shredded rotisserie chicken for non-vegetarian variation. 🐟🍗
Seasonal Swaps 🍂🌸☀️❄️
- Spring: Add thinly sliced radishes and sugar snap peas.
- Summer: Swap cherry tomatoes for sun-warm garden tomatoes; add grilled corn kernels. 🌽
- Fall: Fold in roasted diced sweet potato (cooled) and a pinch of smoked paprika.
- Winter: Use jarred roasted red peppers and olives; finish with orange zest. 🍊
From My Garden 🌱
Parsley, dill, and mint are my “always” herbs—easy to grow, quick to regrow after a cut, and generous with flavor. If you’re harvesting, snip the outer stems and leave the center growth to keep the plants happy. 🌧️☀️
Step-by-Step Instructions 👩🏻🍳
Prepare
- Rinse & drain chickpeas: Tip chickpeas into a colander, rinse well, and drain thoroughly (shake off excess water). 🫧
- Chop produce & herbs: Dice cucumber and onion; halve tomatoes; finely chop parsley, dill, and mint. Pat veg dry if very wet for best texture. 🔪
Make the Dressing
- Whisk or shake: In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, Dijon, honey, garlic, salt, pepper, and red pepper flakes (if using). Whisk or shake until emulsified. 🫙
Combine
- Toss: In a large bowl, add chickpeas, cucumber, tomatoes, and onion. Pour over dressing and toss gently to coat. 🥗
- Fold in herbs: Add parsley, dill, and mint. Toss again. Taste and adjust salt, acid (lemon), and heat (red pepper). 👌
- Finish: Sprinkle in feta if using. Zest a little lemon over the top and add dill fronds or flaky salt to serve. ✨
Serving & Pairing Suggestions 🍽️
- As a main: Spoon over crisp romaine or cooked quinoa.
- As a side: Lovely with grilled chicken, salmon, or lamb. 🐟
- Picnic plate: Pair with hummus, warm pita, olives, and cucumber spears. 🫓🫒
- Lunchbox tip: Pack greens separately and combine just before eating. 🧺
Storage & Make-Ahead 🧊
- Fridge: 4 days in an airtight container.
- Make-ahead: Dress the chickpeas, onion, and cucumber up to 24 hours ahead; fold in tomatoes, herbs, and feta just before serving for brightest color.
- Leftover refresh: A squeeze of lemon and a drizzle of olive oil wake it right back up. 🍋🫒
Final Thoughts ✨
As you stir this simple bowl, pause and give thanks—for the hands that grew the herbs, for the small mercies tucked into ordinary days, and for the One who provides our daily bread. May your table be a place of peace and laughter today. 💛
Community & Connection 🤝
Come say hi and share your bowl!
Favorites from My Kitchen to Yours 🧰
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- Large glass mixing bowls with lids (great for marinating & storing)
- Microplane zester for garlic and lemon
- Handheld citrus juicer
- Fine-mesh colander for rinsing beans and grains
- Jar with tight lid for shake-and-serve dressings
Related on Southern Soil Sunshine 🔗
- Explore salads
- Garden-fresh herb recipes
- Warm-weather chickpea ideas
