This easy Lemon Chickpea Salad is bursting with fresh flavor! Made with chickpeas and a bright lemon dressing, it’s a healthy salad that is perfect for meal prep, quick lunches, or as an easy side dish.
Love a bit of lemon? Try these Greek Lemon Potatoes or this Lemon Broccoli.
If you know me, you know I am a lemon lover.
So when we are talking bean salads, you have to assume I’m going to make one with lots of lemon flavor!
This Lemon Chickpea Salad combines the flavor of lemon with the aromatic flavor of rosemary, for a bean salad that you can eat over and over again.
This salad is super simple to make, (not a lot of chopping!), so it comes together in minutes. It stores well in the refrigerator, so it’s a great way to have a good source of protein and fiber on hand!
Ingredients
- Olive Oil: A lot of times, olive oil is too strong for me, but I really like the flavor of it in this recipe. If you want something more neutral, you can swap in a neutral oil, like avocado oil or vegetable oil.
- Lemon Juice and Zest: It’s always easiest if you zest the lemon, then squeeze the juice.
- Garlic: I like to use fresh garlic. You can sub in garlic powder, but fresh garlic will give you the best flavor.
- Rosemary: The rosemary flavor really comes through here, and is perfect with the lemon. Fresh rosemary will be 10 times better than dried rosemary, so try to use fresh.
- Oregano: I use dried oregano, but you could use fresh oregano.
- Salt and Pepper: It’s always important to season with salt and pepper!
- Chickpeas: I use canned chickpeas for ease, but you can use dried chickpeas. They will just take longer to cook.
- Feta Cheese: You will get the best flavor and texture from a block of feta that you crumble yourself, but I have also used pre-crumbled feta.
- Red Onion: I love the flavor of the raw red onion, but if you want something more mild, you can swap in green onions.
- Parsley: This gives lots of fresh flavor.
- Red Pepper Flakes: If you want to add a little bit of a kick, add in a few pinches of red pepper flakes. They are not required, but I love the little bit of heat they bring.
How to Make Lemon Chickpea Salad
STEP 1: Combine all of the dressing ingredients in a large bowl. Whisk well. You want to make sure everything is well combined.
STEP 2: Add all of the salad ingredients and stir to make sure everything is coated. If not serving right away, refrigerate until needed.
Tips and Tricks
The feta cheese can get a little mushy after a bit in the refrigerator, so if this is something you are worried about, you can add feta to each individual serving.
This salad will keep in the refrigerator for up to 5 days if stored correctly. Make sure to keep it in a sealed container.
If making this for meal prep, I like to divide it into servings and store each serving separately. That way, it is easy to grab one when needed.
More Easy Salad Recipes
Italian Chopped Salad
Quinoa Salad Recipe
Antipasto Salad
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Lemon Chickpea Salad
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 clove garlic finely minced or grated
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 (16 oz each) cans chickpeas drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh minced parsley
- Pinch of red pepper flakes
Instructions
- In a large bowl, combine the olive oil, lemon juice, lemon zest, garlic, rosemary, oregano, salt, and pepper. Whisk well to combine.3 tablespoons olive oil, 3 tablespoons fresh lemon juice, Zest of 1 lemon, 1 clove garlic, 1 teaspoon minced fresh rosemary, 1/2 teaspoon oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper
- To the same bowl, add the chickpeas, feta cheese, red onion, parsley, and red pepper flakes. Stir to combine. Taste, and add more salt and pepper, if needed.2 (16 oz each) cans chickpeas, 1/2 cup crumbled feta cheese, 1/4 cup finely chopped red onion, 2 tablespoons fresh minced parsley, Pinch of red pepper flakes
- Serve right away, or refrigerate until serving.
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