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Lebanese Chickpea Salad

    A fun twist on tabbouleh, this chopped Lebanese chickpea salad is bursting with fresh flavors and packed with protein.

    Liz squeezing lemon on chickpea salad

    One of the reasons I always crave Lebanese food is because of the way it makes me feel after I eat it. Light, flavorful and protein-packed, I never feel heavy or weighed down after I eat Middle Eastern food. I wish I could say the same about a giant slice of pizza or a gooey grilled cheese.

    lebanese chickpea salad

    I believe I’ve been so successful along my weight loss journey because I focus on high protein, low carb meals. As such, Lebanese food remains front and center in my diet. Naturally gluten-free, it relies on ingredients like fresh garlic, plenty of lemon juice, and lots of fresh herbs to add tons of flavor without a lot of added calories.

    showing lemon halves

    My Lebanese Chopped Salad with Chickpeas is a fun play on the traditional tabbouleh salad. For added protein and filling fiber, I added chickpeas which happen to be one of my kids’ favorite snack food. If you love chickpeas as they do, I have a great list of my readers’ favorite recipes using chickpeas that are easy to make as well.

    green zaatar

    Za’atar is my secret weapon for giving the salad a toasted, earthy flavor that really makes it stand out.

    What is Za’atar?

    If you’ve never tried za’atar before, it’s a popular Middle Eastern spice blend made with thyme, sumac, toasted sesame seeds, and other spices. You can make it yourself but my family has always loved Ziyad’s green za’atar.

    Liz adding za'atar to chickpea salad

    While I’m not strictly gluten-free, I often suggest recipes like this to people navigating a gluten-free lifestyle. There is nothing about this dish that makes you feel deprived. Satisfying on its own, you can always add grilled chicken or beef shawarma on top for even more protein.

    How to make Lebanese chickpea salad

    cutting cucumber

    This recipe is so simple, probably the hardest part is just chopping up all the vegetables. Make sure to cut them small enough into bite size pieces.

    cutting red onions

    Put all the chopped veggies and rinsed chickpeas together in a large bowl, and then toss with olive oil, lemon juice, and spices.

    cutting onions

    You can serve immediately or chill first before dishing up alongside your favorite protein.

    Tossing lebanese chickpea salad in a bowl

    Frequently Asked Questions

    How long does this salad last in the fridge?

    It lasts up to 5 days in an airtight container in the fridge.

    What if I can’t find za’atar?

    You can substitute dried thyme, oregano, and/or parsley if you can’t find za’atar. It won’t taste quite the same but it will come pretty close.

    What should I serve with a chickpea salad?

    You can put grilled chicken or beef on top, serve on its own as a light meal, or as a side with steak, shish kabobs, or salmon.

    Can I add extra veggies?

    Sure can! You just might want to increase the dressing, too.

    Are garbanzo beans and chickpeas the same thing?

    Yes.

    What other chopped salads do you recommend?

    My readers really enjoy both the Barley Black Bean Salad and Brown Rice Greek Salad in addition to this chickpea salad recipe.

    With protein from the chickpeas, vitamins and minerals from the veggies, and flavor from the lemon and za’atar, you really can’t go wrong with this salad.

    Liz eating lebanese chickpea salad

    Your fork is waiting.

    lebanese chickpea salad

    Lebanese Chickpea Salad

    4.54 stars average
    A fun twist on tabbouleh, this Lebanese chopped salad with chickpeas is bursting with fresh flavors and packed with protein.
    PREP: 10 mins
    TOTAL: 10 mins
    Save
    Servings: 4

    Ingredients
     

    • 1 can chickpeas (drained and rinsed)
    • 2 roma tomatoes (diced)
    • ½ cup cucumber (diced)
    • ½ cup red pepper (diced)
    • ½ cup red onion (diced)
    • ¼ cup parsley (mined)
    • ¼ cup lemon juice
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon dried mint or 2 tablespoons fresh mint
    • 1 tablespoon za’atar
    • 1 clove garlic (grated)
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • Place all ingredients in a large bowl and toss well to combine.
    • Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.

    Nutrition

    Serving: 1cupCalories: 177kcalCarbohydrates: 24.5gProtein: 6gFat: 8.8gSaturated Fat: 0.9gPolyunsaturated Fat: 7.9gSodium: 613mgFiber: 7.1gSugar: 4.2g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    55 Comments

    1. Just the version I was looking for! This really is the perfect salad to use fresh easy-to-grow herbs and veggies from the garden. I am planting some Persian cucumber seeds just so I can enjoy all summer long. Thanks for the great recipe.

    2. I tried Za’atar on a lettuce salad to see if it was something I liked, (I had never heard of this spice). I then proceeded to quadruple the recipe, put it in eight plastic containers and store it in the refrigerator. This is lunch for seven days of the week and one container for the cook. This is yet another fabulous recipe to add to my arsenal of healthy, low glycemic foods to keep my blood sugar in check. It is really, really good!
      Your Slow Cooker Italian Chicken Soup has been a staple in my house and in my Daughter’s house, for quite some time. Thank you for the great, healthy recipes.

    3. I’m finishing my last paper of the semester, about the Lebanese NGO I worked with the past two summers, and I’m craving chopped salad in the worst way. I wasn’t at all surprised to see your blog at the top of the list when I googled “Lebanese chopped salad”. :) Sending a grocery list to my mister now…

    4. I just made this salad for about the 10th time since March .. when it first appeared on my Zite newsfeed. Your recipe also introduced me to Za’atar which is now a favourite spice. I buy multiple bags at a time from a small Persian store close to my home & give it to friends! I’m so glad I discovered your wonderful blog & the great recipes!

    5. Salad looks great, unfortunately I have never seen Zatar where I live, so I would have to order online. Can you direct me to a website where I can get it. Oh by the way I live in Trinidad in the Caribbean.

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