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Garden Chickpea Salad Recipe

Garden Chickpea Salad Recipe

Looking for a great summer dish with a difference? This refreshing salad is great on the side or as a luncheon salad. To make it an entree, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 1/2 teaspoon cumin seeds
  • 1/4 cup chopped tomato
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • SALAD:
  • 3/4 cup canned chickpeas or garbanzo beans, rinsed and drained
  • 1 medium carrot, julienned
  • 1 small zucchini, julienned
  • 2 green onions, thinly sliced
  • 1/2 cup coarsely chopped fresh parsley
  • 1/4 cup thinly sliced radishes
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped walnuts
  • 3 cups spring mix salad greens


  • 1. For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper.
  • 2. In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.
  • 3. To serve, divide greens between two plates; top with chickpea mixture. Drizzle with remaining dressing. Yield: 2 servings.

Nutritional Facts

1 serving equals 492 calories, 38 g fat (6 g saturated fat), 8 mg cholesterol, 619 mg sodium, 30 g carbohydrate, 9 g fiber, 12 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.