Mediterranean-inspired · salad
Lemon-Herb Chickpea Chop Salad
Chickpeas, cucumber, tomato, celery, and parsley make a crisp lemon-dressed dinner salad for hot nights.
Total time15 min
Hands-on15 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Combine the chickpeas, cucumber, tomatoes, celery, and parsley in a large bowl.
- 02
Whisk the olive oil, lemon zest and juice, 1/2 teaspoon salt, and black pepper.
- 03
Pour the dressing over the salad and toss gently.
- 04
Let the salad sit for 5 minutes so the chickpeas absorb the dressing, then serve.
Make it work
Useful swaps
- Add crumbled feta if dairy is welcome.
- Serve with pita when gluten is not a concern.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
