Chickpea Salad with Lemon Mint Vinaigrette

  • Yield

This refreshing vegetarian bean salad is infused with lemon and mint.

Chickpea Salad with Lemon-Mint Vinaigrette


3 tablespoons olive or grape seed oil
4 tablespoons fresh squeezed lemon juice
2 tablespoons apple cider vinegar
1 tablespoon lemon zest
3 minced garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 15 ounce can garbanzo beans, rinsed and drained
1/2 cup grape tomatoes, halved
1/2 cucumber, seeded and chopped
1/2 red bell pepper, chopped
1/4 cup onion, chopped
1/3 cup packed fresh chopped mint leaves


  1. In a medium bowl whisk oil, lemon juice, vinegar, zest, cloves, salt, and pepper until well mixed. Add beans, tomatoes, cucumber, bell pepper, onions, and mint.
  2. Serve immediately or store in refrigerator to let marinate.

This recipe originally appeared as Chickpea Salad with Lemon Mint Vinaigrette on



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