Herb-infused Chickpea Salad Recipe

Serves 2-3

This vibrant and refreshing salad combines protein-rich chickpeas with a burst of fresh herbs, crisp bell peppers, and cucumber, all tossed in a zesty lemon-cumin dressing. Perfect for a quick and nutritious meal or a flavorful side dish that’s sure to satisfy your taste buds and energize your day.

Ingredients (organic/biodynamic)

  • ½ c. diced red bell pepper
  • ½ c. diced cucumber
  • ½ c. freshly chopped herbs (cilantro, mint, dill)
  • 2 c. cooked chickpeas (dried chickpeas, soaked overnight then boiled until tender, and cooled to room temperature)
  • Juice of 1-2 lemons (adjust to taste)
  • 1 tsp. cumin powder
  • Pinch of Celtic Sea Salt®
  • Pinch of fresh ground peppercorns


  1. Wash and dice the red bell pepper and cucumber into small pieces. Chop the fresh herbs finely. You can use a combination of cilantro, mint, and dill for a flavorful mix.
  2. In a large mixing bowl, combine the cooked chickpeas, chopped vegetables, and herbs.
  3. Squeeze the lemon juice over the salad. Start with the juice of one lemon and adjust according to your taste preference. Sprinkle cumin powder evenly over the salad.
  4. Gently toss all the ingredients together until well combined. Make sure the chickpeas and vegetables are evenly coated with the herbs and seasonings.
  5. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Allow it to chill in the refrigerator for at least 30 minutes to let the flavors meld together.
  6. Once chilled, give the salad a final toss before serving. You can garnish with a few extra sprigs of fresh herbs if desired.
  7. Season with salt and freshly ground pepper (using a pepper mill) to taste just before serving.
  8. Enjoy!

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