Spring Chickpea Salad with Lemon Vinaigrette
A refreshing and nutritious Spring Chickpea Salad tossed in a zesty lemon vinaigrette, perfect for a light meal or side dish.
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Ingredients
Yields 4 servings
- (1 can) (15 oz) chickpeas, drained and rinsed
- (1 cup) cherry tomatoes, halved
- (1) cucumber, diced
- (1/2) red onion, finely chopped
- (1) bell pepper, diced
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) olive oil
- (2 tablespoons) lemon juice
- (1 teaspoon) Dijon mustard
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
Instructions
- 1
In a large mixing bowl, combine 1 can (15 oz) chickpeas, drained and rinsed, 1 cup cherry tomatoes, halved, 1 cucumber, diced, 1/2 red onion, finely chopped, 1 bell pepper, diced, and 1/4 cup fresh parsley, chopped.
- 2
In a separate small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 3
Pour the lemon vinaigrette over the chickpea mixture and toss gently to combine all ingredients evenly.
- 4
Let the salad sit for 10 minutes to allow the flavors to meld before serving.
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