Chickpea Salad with Lemon Mint Vinaigrette

by Alice Currah on June 24, 2013


Spending time with good friends accompanied by great food is one of my life’s greatest joys. When I say great food, I’m not talking super fancy either. It can be as simple as cheese and crackers, with extra friendship points for a really high quality cheese. Popcorn lightly drizzled with truffle oil is also another favorite. Simple but memorable is a motto I like to live by.

Yesterday a good friend of mine and I went to Edmonds beach with our sons. As ferries passed by against the backdrop of snowcapped mountains and tons of families speckled along the grass and sand, yesterday had to have been what I call the perfect Seattle summer day. Hot enough to wear a tank top and shorts but not too hot where you’re miserable. Sipping on lemonade, when it was time for snacks, or as I call it, small plates, both of us set all our containers and bags of food in the center of the blanket for a mid-day communal meal. We had various cheeses, fruits, smoked meats, herbed crusted nuts, popcorn, crackers, pretzels, and of course… pb & js. However, my friend did bring a flavorful chickpea salad tossed in olive oil, garlic, and fresh basil. Bite after bite I kept thinking how enjoyable this salad was. Then I started thinking to myself and even mentioning outlook how I thought this salad would be really great if instead of basil, mint were added.

Once back home, I looked in my fridge in a sorry attempt to figure out what to make for dinner before dashing off to softball practices. It was then and there I saw I had mint I had forgot I bought at the farmer’s market. I also happen to have half a cucumber, a handful of grape tomatoes, half a bell red pepper, and half an onion. Using the beach salad as inspiration, I came up with a mint variation that was so refreshing I ate half of it as my main dinner.

Today I want to share the recipe with you. It can be used as a side dish for a family dinner and any leftovers will probably taste even better the next day because all of the flavors have had time to come together. You can easily double or triple this recipe and bring it to a potluck. It can be pulled together in under 10 minutes, quicker if you can chop some of the vegetables faster. Feel free to add any other vegetables you want, even maybe some feta cheese if you have any you are trying to use up.

Here’s to summer. Enjoy!

Chickpea Salad with Lemon Mint Vinaigrette
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6
A refreshing vegetarian bean salad infused with lemon and mint.
  • 3 tablespoons olive or grape seed oil
  • 4 tablespoons fresh squeeze lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon zest
  • 3 minced garlic cloves
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 – 15 ounce can garbanzo beans rinsed and drained
  • ½ cup grape tomatoes, halved
  • ½ cucumber, seeded and chopped
  • ½ red bell pepper, chopped
  • ¼ cup onion, chopped
  • ⅓ cup packed fresh chopped mint leaves
  1. In a medium bowl whisk the oil, lemon juice, vinegar, zest, cloves, salt, and pepper until well mixed.
  2. Add the beans, tomatoes, cucumber, bell pepper, onions, and mint.
  3. Serve immediately or store in the refrigerator. The salad tastes better the more time the beans have had a chance to marinate.
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{ 12 comments… read them below or add one }

Kiran @ June 24, 2013 at 6:32 pm

Great cold salad! So summery :)


Brenda @ a farmgirl's dabbles June 24, 2013 at 10:06 pm

This looks so good to me right now. My sisters are coming for a visit later this week, and I was wanting to make a salad something like this – thank you, Alice. It was absolutely lovely to meet you at Blogher Food – have a wonderful summer!


Katrina @ Warm Vanilla Sugar June 25, 2013 at 8:24 am

This looks awesome! So much good stuff in one salad


Sheila June 25, 2013 at 10:30 am

Mmmm this salad looks perfect in every way! I love chickpeas and add them to dishes often. I am def. making this or a version there of this some ; ) xoxo


Ashley @ Wishes and Dishes June 25, 2013 at 3:12 pm

What a delicious looking salad for summer! I love chickpeas :)


Jeanne (NanaBread) June 25, 2013 at 4:14 pm

I love when I see a great dish and just HAPPEN to have all the ingredients on hand! Just whipped up a batch for dinner tonight. Thank you so much! Your timing is impeccable.


Nessa June 25, 2013 at 5:42 pm

Healthy and delish!


My Kitchen Stories June 26, 2013 at 6:55 am

Love this salad . I cant get enough chickpeas. Very summery


Shahin Parvez June 30, 2013 at 2:23 am

Chickpea salad is very delicious and healthy.I like chickpea with lemon very much.and This article is very nice.


Melanie Rose July 3, 2013 at 4:09 pm

Yum, an excellent salad full of nutrients, too! fyi, garbanzo beans, garlic, and olive oil are all superfood for the brain, this salad has a lot more going for it than just good taste and pretty presentation, thanks!


Megan D August 3, 2013 at 8:05 pm

Made this as a side for dinner. One tiny tomato from my garden and lots of fresh mint so far. Perfect!

You would love Mollie Katzen’s ‘Deconstructed Hummus Soup”-lemon, garlic, chick peas. So good.


Hope April 11, 2014 at 11:46 am

This looks amazing. Can’t wait for some warm Edmonds weather and enjoy this outdoors :)


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