Light Lebanese chickpea salad with fresh mint, cucumber, cherry tomatoes, and a simple lemon-olive oil dressing. A no-cook vegetarian side ready in 30 minutes.

Prep time: 20 minutesCook time: 10 minutesTotal time: 30 minutesServings: 4 servingsDifficulty: Easy

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This spring salad combines fresh mint, hearty chickpeas, and crisp cucumber with a bright lemon dressing. It is refreshing, light, and adds a pop of color to any spring table.

Ingredients

  • 1 can (400 g / 14 oz) chickpeas, drained and rinsed
  • 1/2 cup fresh mint leaves, chopped
  • 1 cucumber, diced
  • 200 g (7 oz) cherry tomatoes, halved
  • 1/4 red onion, finely diced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • Ground black pepper, to taste

Instructions

  1. In a large bowl, combine the chickpeas, mint, cucumber, cherry tomatoes, and red onion.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently.
  3. Chill in the refrigerator for 10 minutes before serving.

Tips

  • Crumble some feta cheese over the top for a salty, creamy contrast.
  • If you have time, soaking and cooking dried chickpeas instead of using canned gives a better texture.

Nutrition

Calories: about 200 per serving | Protein: 8 g | Carbs: 27 g | Fat: 8 g

healthy saladvegetarianchickpeasLebanesespring

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