A bright, no-cook Lebanese chickpea salad with crisp cucumber, cherry tomatoes, red onion, and fresh mint in a lemon olive oil dressing. Ready in 15 minutes.

Prep time: 15 minutesCook time: 0 minutesTotal time: 15 minutesServings: 4 servingsDifficulty: Easy

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This spring salad brings together fresh mint, crunchy cucumber, and protein-rich chickpeas for a light, refreshing dish full of Mediterranean flavor. A simple lemon and olive oil dressing ties it all together, making it perfect for warm spring days.

Ingredients

  • 1 can (400 g / 14 oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 200 g (7 oz) cherry tomatoes, halved
  • 1/4 red onion, finely chopped
  • 1 small handful fresh mint leaves, chopped
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Put the drained chickpeas, diced cucumber, cherry tomatoes, and red onion in a large bowl and toss gently.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad.
  3. Add the chopped mint and toss gently to combine. Serve right away, or chill for 30 minutes for a colder salad.

Tips

  • You can make the salad ahead of time, but add the mint just before serving so it stays fresh and green.
  • For extra flavor, crumble a little feta cheese over the top.

Nutrition Information

Calories: about 180 per serving | Protein: 7 g | Carbs: 25 g | Fat: 7 g

HealthySpringSaladChickpeasNo-cook

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