This is one of those “clean out the fridge” recipes that turned into a total go-to.

I threw it together on a Monday when we had leftover chickpeas, half a cucumber, and random garden veggies. I added a quick lemon herb dressing, and suddenly it wasn’t just a throw-together salad — it was so good I made it again the next day.

It’s colorful, crunchy, and surprisingly filling thanks to the chickpeas. I love it for light lunches, meal prep, or as a fresh side for grilled dishes. Bonus: it holds up really well in the fridge.

Ingredients

• 1 can chickpeas, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh parsley, chopped

• 1 tbsp fresh mint or dill (optional)

For the Lemon Herb Dressing:

• 3 tbsp olive oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt & pepper to taste

Instructions

1. Chop and prep:
   Dice the vegetables and herbs. Rinse and drain the chickpeas.

2. Make the dressing:
   In a small jar or bowl, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper.

3. Toss it all together:
   In a large bowl, combine chickpeas, veggies, and herbs. Pour dressing over and toss gently to coat.

4. Chill or serve:
   Serve immediately or refrigerate for up to 3 days — it only gets better with time!

Sarah’s Tips

• Add avocado or feta for a creamy twist.

• Make it a meal: Serve it over greens, quinoa, or with grilled chicken.

• For a Mediterranean spin, add olives and a pinch of oregano.

Nutrition (Per Serving)

• Calories: 230

• Carbs: 20g

• Sugars: 5g

• Fat: 13g

• Protein: 7g

• Fiber: 6g