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Garlic & Herb Chickpea Salad

Print Recipe
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cans chickpeas, drained & rinsed — 3 cups / ~500 g drained 15 oz each
  • 1 English cucumber, diced — 2 cups / ~280 g
  • 1 cup cherry tomatoes, halved — ~150 g
  • 1/2 small red onion, finely diced — 1/2 cup / ~75 g
  • 1/2 cup flat-leaf parsley, finely chopped — ~20 g
  • 1/4 cup fresh dill, chopped — ~10 g
  • 1/4 cup fresh mint, chopped — ~10 g
  • 1/2 cup crumbled feta — ~75 g optional
  • 1/4 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
  • 3/4 tsp fine sea salt — ~4 g
  • 1/2 tsp black pepper — ~2 g
  • 1/4 tsp crushed red pepper flakes ️ optional
  • Lemon zest, extra dill fronds, flaky salt
  • No dill? Use extra parsley + a pinch of dried dill . start with 1/4 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.

Instructions
 

  • 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.
  • 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.
  • 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.