Dinner

Chickpea Salad with Fresh Herbs and Pickled Red Onions Recipe

ByIsabella Vance February 20, 2026February 20, 2026

Introduction

This vibrant chickpea salad is a refreshing and flavorful dish, perfect for a quick lunch or a light dinner. Combining zesty lemon, fresh herbs, and colorful veggies, it’s both satisfying and nutritious.

A large white bowl filled with a colorful chickpea salad sits on a white marbled surface. The salad has three main layers of color and texture: creamy beige chickpeas, bright red and yellow halved cherry tomatoes, and small green cucumber cubes. Thin slices of red onion add a vibrant purple color woven throughout. Fresh green herbs like dill and mint are sprinkled on top, giving fluffy and feathery texture. Two rustic wooden spoons rest diagonally across the bowl, partly covering the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon Dijon mustard
1 teaspoon sea salt
Freshly ground black pepper, to taste
3 cups cooked chickpeas, drained and rinsed
2 cups mixed yellow and red grape tomatoes, halved
½ English cucumber, diced
½ cup pickled red onions
½ cup kalamata olives, pitted and halved
½ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh mint, plus whole mint leaves for garnish

Instructions

Step 1: In a large bowl, whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, sea salt, and several grinds of black pepper until well combined.
Step 2: Add the chickpeas, halved tomatoes, diced cucumber, pickled red onions, and halved kalamata olives to the bowl. Toss everything gently to coat evenly with the dressing.
Step 3: Fold in the chopped parsley, dill, and mint. Toss again to distribute the fresh herbs throughout the salad.
Step 4: Taste and adjust seasoning if needed. Garnish with whole mint leaves before serving.

Tips & Variations

For extra creaminess, stir in some crumbled feta cheese just before serving.
If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of harissa to the dressing.
Swap kalamata olives for green olives or capers for a different flavor profile.
Use fresh lemon juice for the best brightness; bottled lemon juice can make the salad taste flat.

Storage

Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even tastier the next day. Serve chilled or at room temperature. If the salad dries out, stir in a little extra olive oil or lemon juice before serving.

How to Serve

The image shows a fresh chickpea salad served in a large white bowl and three white speckled plates on a white marbled surface. The salad has layers of beige chickpeas, chopped green cucumbers, halved red and yellow cherry tomatoes, sliced purple olives, thin strips of pickled red onions, and fresh green herbs sprinkled on top. Two of the plates each have a fork resting on them, with a mix of colorful vegetables and chickpeas piled in a loose, inviting way. The large bowl has a wooden spoon dipped into the salad, partially covered with the same ingredients. Next to the plates are clear glasses of sparkling water, adding to the fresh and healthy presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this salad?

Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them well to remove excess sodium and improve texture.

How long does the salad keep after adding fresh herbs?

The salad is best eaten within 2 to 3 days of preparation. Fresh herbs may wilt over time, so garnishing just before serving helps maintain freshness and flavor.