I love making a big “refrigerator salad” every week so I always have something fresh and satisfying on hand — especially on those days when I’m tempted to reach for potato chips or cookies. This Zesty Lemon Herb Chickpea Salad is one of my go‑to favorites because it takes just minutes to throw together, makes a generous batch, and tastes even better as it sits. It’s bright, tangy, and made with simple plant‑based ingredients that keep well all week long.
Chickpeas (or garbanzo beans) are a staple in my kitchen not just for flavor, but because they’re wonderfully supportive for my MS. They’re naturally anti‑inflammatory, high in protein and fiber, and lower in carbs — which means they keep me full longer and help me feel my best. If you’re looking for a delicious, no‑fuss salad to keep in the fridge for emergency lunches or quick snacks, this one absolutely delivers. It’s also fantastic tucked into a lettuce wrap with a little red onion and tomato.
A couple of tips for this recipe:
- Depending on your mood and individual taste, you can add more black and red pepper to give this a stronger kick!
- Whenever you use Extra Virgin Olive Oil for a salad, use one you love the flavor and smell of. I used a pure cold pressed Mediterranean Extra Virgin Olive Oil by Frantoio D’orazio that I was gifted for this recipe and it was incredible – such a fruity, delicious oil. You can find good quality oil in Trader Joes, World Market, or TJ Maxx to name a few – just make sure that it is pure and not blended with a different kind of oil. (I noticed Costco has started selling Graza when I was in there last week!)
- I like to sprinkle this easy lemon herb chickpea salad with just a little bit of extra parsley and red pepper flakes just before serving to pretty it up. (Go easy on the extra red pepper flakes unless you like extra spicy!)
Ingredients:
- 2 (15oz) cans chickpeas, drained and rinsed
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp fresh lemon zest
- 3 Tbsp fresh lemon juice
- 1/2 tsp very finely minced/pressed garlic
- 1 tsp black pepper, freshly ground
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp chopped fresh parsley, finely minced
Instructions:
- Drain and rinse the chickpeas and place in a medium sized mixing bowl.
- In a small bowl, whisk together the olive oil, lemon zest and juice, garlic, salt, pepper and red pepper flakes.
- Pour the dressing over the chickpeas, add the parsley and toss until well combined.
- Refrigerate at least an hour before serving. Garnish with some additional parsley and a pinch of red pepper flakes if desired!
Easy Lemon Herb Chickpea Salad
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2 (15oz) cans chickpeas, drained and rinsed
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp fresh lemon zest
- 3 Tbsp fresh lemon juice
- 1/2 tsp very finely minced/pressed garlic
- 1 tsp black pepper freshly ground
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp chopped fresh parsley finely minced
Instructions
- Drain and rinse the chickpeas and place in a medium sized mixing bowl.
- In a small bowl, whisk together the olive oil, lemon zest and juice, garlic, salt, pepper and red pepper flakes.
- Pour the dressing over the chickpeas, add the parsley and toss until well combined.
- Refrigerate at least an hour before serving. Garnish with some additional parsley and a pinch of red pepper flakes if desired!
Notes
- Depending on your mood and individual taste, you can add more black and red pepper to give this a stronger kick!
- Whenever you use Extra Virgin Olive Oil for a salad, use one you love the flavor and smell of. I used a pure cold pressed Mediterranean Extra Virgin Olive Oil by Frantoio D'orazio that I was gifted for this recipe and it was incredible - such a fruity, delicious oil. You can find good quality oil in Trader Joes, World Market, TJ Maxx - just make sure that it is pure and not blended with a different kind of oil. (I noticed Costco has started selling Graza when I was in there last week!)
- I like to sprinkle with just a little bit of extra parsley and red pepper flakes just before serving to pretty it up. Go easy on the extra red pepper flakes unless you like extra spicy!
Lemon Herb Chickpea Salad FAQs:
Can I make this chickpea salad ahead of time?
Yes — it’s perfect for meal prep. The flavors brighten as it chills, and it keeps well for 3–4 days in the fridge.
Do I need to use fresh lemon juice?
Fresh lemon juice gives the salad its zesty, vibrant flavor. Bottled lemon juice works if needed, but the taste won’t be as bright.
Can I use dried herbs instead of fresh parsley?
Yes. Use about 1 teaspoon dried parsley. Fresh herbs give the best flavor, but dried works in a pinch.
Is this recipe spicy?
It has a mild kick from black pepper and red pepper flakes. Add more or less depending on your heat preference.
Is this easy lemon herb chickpea salad good for lettuce wraps?
Absolutely — it’s delicious in lettuce cups with a little red onion and tomato for crunch.
Can I add other vegetables?
Yes. Diced cucumber, cherry tomatoes, or bell peppers all add extra freshness and texture.
Is this recipe vegan?
Yes — it’s naturally plant‑based and made with simple whole‑food ingredients.
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