Chickpea Salad with Fresh Herbs Recipe

Serves 2-3

This delicious spring and summer salad combines garbanzo beans, aromatic herbs, crunchy bell peppers, and refreshing cucumber in a tangy lemon-cumin dressing. Enjoy as a flavorful main meal or a nutritious side dish to brighten up your day.

Ingredients (organic/biodynamic)

  • 2 c. cooked chickpeas (soak dried garbanzo beans overnight, boil until tender, and cool to room temperature)
  • ½ c. diced red bell pepper
  • ½ c. diced cucumber
  • ½ c. freshly chopped herbs (e.g., cilantro, mint, dill)
  • Juice of 1-2 lemons (adjust to taste)
  • 1 tsp. ground cumin
  • Pinch of Celtic Sea Salt®
  • Pinch of freshly ground peppercorns


  1. In a large mixing bowl, combine the cooked chickpeas, diced vegetables, and herbs.
  2. Add juice of one lemon and mix until combined. Add additional lemon juice as needed to taste. Add ground cumin.
  3. Gently toss all the ingredients together until the chickpeas and vegetables are evenly coated with the herbs and seasonings.
  4. Cover the bowl with plastic wrap or transfer the salad to an airtight container and chill in the refrigerator for at least 30 minutes so flavors can meld.
  5. Before serving, give the salad a final toss. Optionally, garnish with additional fresh herbs.
  6. Season with salt and freshly ground pepper (using a pepper mill) to taste just before serving.
  7. Enjoy!