This 1-minute garlic herb chickpea salad is canned chickpeas stirred with garlic, herbs, vegetables, feta, and lemon-olive oil in one bowl. You drain the beans, add chopped mix-ins, and stir once, then serve it cold. Chickpeas are mild, firm beans that hold dressing without cooking. Garlic, parsley, dill, and lemon keep each bite fresh and savory.
Table of Contents
- What goes in the bowl?
- How do you stir it together in one minute?
- Is it filling served cold?
- How long does it keep?
What goes in the bowl?
Salt and Lavender builds the salad from one 15-oz can of drained chickpeas, minced garlic, parsley and dill detailed Mediterranean chickpea salad recipe. Cucumber, tomato, olives, and feta add crunch, color, and salt.
Swap cherry tomatoes for chopped tomato when you want firmer bites. Inspired Taste whisks its lemon-garlic dressing from 1/4 cup lemon juice plus 1/4 cup extra-virgin olive oil fresh chickpea salad with lemon and dill. Garlic, mustard, salt, and pepper finish the mix before it coats the chickpeas.
How do you stir it together in one minute?
The Daily Meal notes canned chickpeas are fully cooked during canning, so you can eat them cold after draining. The Daily Meal also notes draining and rinsing removes salty, starchy liquid and lowers sodium.
The FDA directs shoppers to wash all fresh produce thoroughly under running water without soap, detergent, or commercial wash produce safety guidance. Pat herbs dry, then chop and stir.
📨 Get Free Recipes Alerts
Free · No spam · Unsubscribe anytime
- Drain, rinse, and shake chickpeas dry.
- Wash cucumber, tomato, parsley, and dill, then chop.
- Add olives, feta, and garlic to the bowl.
- Pour lemon oil over all and stir to coat.
Is it filling served cold?
Food and Nutrition reports one cup of unsalted chickpeas has 269 calories, 15 g protein, and 12.5 g fiber. The same cup adds 4.7 mg iron and 282 mcg folate.
Serve the chilled mix in pita, over greens, or with crackers. Lemon and garlic keep cold beans bright without reheating.
How long does it keep?
USDA FSIS advises refrigerating perishable leftovers within 2 hours and eating refrigerated leftovers within 3-4 days cooked dinners handling guidance. Chill the bowl promptly, so a fast batch suits quick meals or three-day prep.
Pack portions in shallow sealed containers for fast chilling. Eat chilled portions within 3-4 days.
You Might Also Like
- 60-Second Chickpea Salad Sandwich Recipe for Meal Prep
- What Is the Best 1-Minute Tofu Scramble Recipe for Breakfast?
- Nutrition-Smart 1-Minute Vegetarian and Vegan Recipe 2026: Protein, Fiber, and Portion Options