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?


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 minutes
TOTAL: 10 minutes
Servings: 4


  • 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


  • 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.


Serving: 1cupCalories: 177kcalCarbohydrates: 24.5gProtein: 6gFat: 8.8gSaturated Fat: 0.9gPolyunsaturated Fat: 7.9gSodium: 613mgFiber: 7.1gSugar: 4.2g

56 thoughts on “Lebanese Chickpea Salad”

  1. This looks fantastic! I saw this on your Za’atar Crusted Grilled Pork Chops and had to come and check out this recipe! I can’t wait to try this- it seems like it would go great on chicken like you suggested or as a topping on a crostini :)

  2. Looooove all your amazing Middle Easter recipes, including this one! I also love how you introduce all these awesome new ingredients, and in a salad none the less! I am definitely going to be trying this one asap!

    1. Oh I’m so glad you have za’atar on hand!! Another tasty use for za’atar is to take pita bread, brush with olive oil then sprinkle with za’atar and salt. Bake at 350 for a few minutes until it gets warm and toasty. Or you can just dip freshly baked pita bread (warm is best) in olive oil with za’atar. OR, I love to sprinkle za’atar on labneh yogurt and eat with pita. :) Love, Obsessed Olga

  3. So glad you turned me on to za’atar! This looks delicious, and yes, I never feel gross after eating middle eastern food (as long as I control the pita intake ;) ).

  4. I love za’atar..I have a huge package just like you showed! And I also love sumac. SO many great spices. This salad looks just wonderful. I wish I had a bowl rightn ow.

Leave a Comment

Your email address will not be published. Required fields are marked *

Your feedback is important to us. Rate what you thought of this.

This site uses Akismet to reduce spam. Learn how your comment data is processed.