Easy Chickpea Salad
Published May 23, 2025
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons lemon juice (from 1 lemon)
- 1tablespoon white vinegar
- 1teaspoon honey or maple syrup
- 1garlic clove, grated
- Kosher salt and freshly ground black pepper
- 2(15-ounce) cans chickpeas, drained and rinsed
- ½English cucumber, diced (about 1 cup)
- ½red onion, diced (about 1 cup)
- 1medium tomato, diced (about 1 cup)
- ¼cup chopped parsley
- ¼cup chopped dill
- 3tablespoons extra-virgin olive oil
- Za’atar to taste, plus warm pita or rice for serving (optional)
Nutritional analysis per serving (6 servings)
311 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 11 grams dietary fiber; 10 grams sugars; 12 grams protein; 634 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together lemon juice, vinegar, honey, garlic, 1 teaspoon salt and ½ teaspoon pepper. Add the chickpeas, cucumber, onion, tomato, parsley and dill to the bowl; toss together until evenly coated, then drizzle the oil evenly over everything and toss again.
- Step 2
Taste and adjust salt and pepper to your liking. Serve immediately, sprinkled with za’atar to taste, alongside warm pita bread or over rice if desired. Leftovers will keep in the refrigerator, in an airtight container, for up to 5 days.
Private Notes
Comments
This is indeed very easy and splendid! I added the red onion first so that it would soften up in the lemon juice some. I ended up using all dill, as my parsley had gone bad, and I would’ve appreciated some parsley. I would add more tomato next time, or perhaps chop up a whole tomato, as opposed to quartering grape tomatoes, so that there was more juice to mingle with the dressing. But if you’re worried about too much acid, grape tomatoes are the way to go. Served over lettuce alongside slabs of sheep’s mill feta,cornichons, olives, and my local bakery’s Za’taar focaccia. Divine!
I make a derivative of this all the time, but mine is even easier! I only use vinegars (apple cider and/or red wine usually), skip the herbs (salt & pepper), and may use persian cucumbers and halved/quartered cherry/grape tomatoes. My version almost always contains feta (Bulgarian variety preferred) and maybe olives.
@Melissa - did you skip the red onion also?
I deviated and used my own Italizan dressing. Nice and fresh.
I made this for dinner, and even my husband who in general doesn’t like Lebanese food liked this. He added some feta which he liked very much. I salted the cucumber as suggested and let it stand for 20 minutes which helped keep the dressing from getting too watery.
Any version of this salad is a lot of good flavors all at once. My biggest tip. Chickpeas from the instant pot. This recipe needs more five star reviews!