Chickpea Salad
Chickpeas, cucumber, cherry tomatoes, onion, parsley and mint, tossed with lemon, olive oil and cumin. Feta goes in, and 15 minutes covers the whole thing for 4.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- kcal
- 625.7
- protein
- 27.6 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 480 g
- 250 g
- 20 g
- 10 g
- 3 tbsp
- 1 tsp
- ½ tsp
- ¼ tsp
- 80 g
Process
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Drain and rinse the chickpeas, then pat them dry with a clean tea towel. If using cooked-from-dried chickpeas, make sure they are fully cooled.
Dice the cucumber into 1 cm cubes. Halve the cherry tomatoes. Finely dice the red onion. Chop the flat-leaf parsley and fresh mint.
In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, parsley and mint.
Zest the lemon into the bowl, then squeeze in its juice. Add the extra-virgin olive oil, ground cumin, salt and black pepper.
Toss gently until everything is evenly coated. Taste and adjust salt and lemon juice if needed.
If using, crumble the feta cheese over the top and serve immediately, or chill for 15 minutes to let the flavors meld.
Kitchen notes
Kitchen notes
- The most common mistake is not drying the chickpeas well; excess water makes the salad soggy and dilutes the dressing. Pat them thoroughly with a towel.
- For the best flavor, let the salad sit for 15-20 minutes before serving so the chickpeas absorb the lemon and cumin.
- If making ahead, add the herbs and feta just before serving to keep them fresh and bright.
- To turn this into a more filling meal, serve over a bed of greens or add a scoop of cooked quinoa.
Substitutions
- feta cheese→dairy-free feta or avocado
- red onion→shallot or green onion
- flat-leaf parsley→cilantro or dill
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. The salad tastes best fresh but can be made ahead; keep the herbs and feta separate if possible. To serve, bring to room temperature and toss again; if it looks dry, add a drizzle of olive oil and a squeeze of lemon. Do not freeze.
| Nutrient | Per serving |
|---|---|
| Calories | 625.7 kcal |
| Protein | 27.6 g |
| Carbohydrates | 84.7 g |
| Fat | 22.2 g |
| Saturated fat | 5.2 g |
| Fiber | 23.1 g |
| Sugar | 18.2 g |
| Sodium | 553 mg |
| Cholesterol | 18 mg |
FAQ
The questions we get asked most
Can I use dried chickpeas instead of canned?
Yes. Soak 200 g dried chickpeas overnight, then boil in plenty of water for 60-90 minutes until tender. Drain and cool completely before using. You will need about 480 g cooked chickpeas for this recipe.
How do I keep the salad from getting watery?
Deseed the cucumber if it is very watery, and pat the chickpeas dry after rinsing. Also, add the salt just before serving, as salt draws out moisture from the vegetables over time.
Can I make this salad ahead of time?
Yes, you can prepare the base (chickpeas, cucumber, onion, dressing) up to 24 hours in advance and keep it refrigerated. Add the fresh herbs and feta just before serving for the best texture and flavor.
Is this chickpea salad vegan?
It is vegan if you omit the feta cheese. The rest of the ingredients are plant-based. You can also add a sprinkle of nutritional yeast for a cheesy flavor.
What can I serve with chickpea salad?
It works well as a side dish with grilled chicken, fish, or falafel. For a light lunch, serve it over mixed greens or stuffed into a pita with hummus.
How long does chickpea salad last in the fridge?
It keeps for up to 3 days in an airtight container in the refrigerator. After that, the vegetables lose their crunch and the herbs may wilt. Stir before serving and adjust seasoning if needed.
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