Lemon Chickpea Salad

A fresh, no-cook salad featuring chickpeas, cucumber, cherry tomatoes, and parsley, dressed with lemon and olive oil.

This lemon chickpea salad is a simple, no-cook dish that highlights the natural flavors of fresh vegetables and legumes. The combination of crisp cucumber, sweet cherry tomatoes, and tender chickpeas is balanced by a bright lemon and olive oil dressing. It is an ideal option for a light meal or a side dish that requires minimal preparation.

Ingredients and Preparation

The foundation of this salad is 480 g of drained cooked chickpeas, which provide protein and texture. To prepare the vegetables, dice 200 g of cucumber and halve 200 g of cherry tomatoes. Finely chop 10 g of parsley to add freshness and color. The dressing is made by whisking together 30 ml of olive oil and 30 ml of lemon juice until emulsified. Salt is added to taste to enhance the overall flavor profile.

Assembly and Serving

Combine the prepared chickpeas, diced cucumber, halved cherry tomatoes, and chopped parsley in a large bowl. Pour the lemon and olive oil dressing over the ingredients and toss gently to ensure everything is evenly coated. Taste the salad and adjust the salt as needed. The dish is ready to serve immediately, making it a quick and efficient option for lunch or dinner.

Lemon Chickpea Salad

A no-cook salad with chickpeas, cucumber, cherry tomatoes, and parsley, dressed with lemon and olive oil.

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Prep Time 15

Total Time 15

Servings: 4 servings

Ingredients Method

Ingredients

480 g drained cooked chickpeas
200 g cucumber
200 g cherry tomatoes
30 ml olive oil
30 ml lemon juice
10 g parsley
to taste salt

Method

Rinse and drain the cooked chickpeas.
Dice the cucumber.
Halve the cherry tomatoes.
Chop the parsley.
Whisk olive oil and lemon juice together.
Toss all ingredients together and add salt to taste.

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Hollis McCrae

Welcome to Thecookingrecipe! I'm Hollis McCrae, your camp cooking guide. After thirty-one years feeding hungry hikers from a Dutch oven, my recipes are tested by wind, rain, and appetite. Subscribe to my newsletter!

Hollis McCrae is the Cast Iron & Camp Cooking Editor at thecookingrecipe.com, where he has shared recipes for open-flame and Dutch oven cooking for thirty-one years. He lives in Boise, Idaho, with his wife, Donna, a nurse; their two grown children have moved to Missoula and the Salmon River. Hollis spent three decades leading backcountry trips through the Sawtooth and Boulder Mountains, where dinner had to survive altitude, rain, wind, and hungry hikers. His cast iron collection includes pans wi

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Lemon Chickpea Salad

Ingredients and Preparation

Assembly and Serving