How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chickpea Salad with Parsley, Lemon and Sun-dried Tomatoes?

You need 9 ingredients. The key ingredients include: 1/4 cup olive oil, 1 tablespoon cumin seeds, 31 ounces chickpeas (garbanzo beans) 2 cans, raised and drained, 1 each cucumbers peeled, seeded and chopped, and more.

Is Chickpea Salad with Parsley, Lemon and Sun-dried Tomatoes suitable as salads?

Yes, Chickpea Salad with Parsley, Lemon and Sun-dried Tomatoes falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Chickpea Salad with Parsley, Lemon and Sun-dried Tomatoes?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea Salad with Parsley, Lemon and Sun-dried To

Name: Chickpea Salad with Parsley, Lemon and Sun-dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 tablespoon cumin seeds; 31 ounces chickpeas (garbanzo beans) 2 cans, raised and drained; 1 each cucumbers peeled, seeded and chopped; 1/2 cup parsley leaves freshly chopped; ⅓ cup sundried tomatoes thinly sliced, drained oil-packed; 1/4 cup lemon juice fresh; 1 clove garlic minced; 1/4 teaspoon red pepper flakes dried, crushed

Fresh, crisp and full of flavor — this Chickpea Salad with Parsley, Lemon and Sun-dried Tomatoes is a must-try. Made with olive oil, cumin seeds, chickp…

This Chickpea Salad with Parsley, Lemon and Sun-dried Tomatoes relies on simple, everyday ingredients such as olive oil, cumin seeds, lemon juice fresh and garlic minced. It comes together quickly and makes 4 servings, at about 531 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1/4 cup olive oil
1 tablespoon cumin seeds
31 ounces chickpeas (garbanzo beans) 2 cans, raised and drained
1 each cucumbers peeled, seeded and chopped
1/2 cup parsley leaves freshly chopped
⅓ cup sundried tomatoes thinly sliced, drained oil-packed
1/4 cup lemon juice fresh
1 clove garlic minced
1/4 teaspoon red pepper flakes dried, crushed

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Quick Info

Servings
4 servings
Calories
531 kcal
Category
Salads

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Chickpea Salad with Parsley, Lemon and Sun-dried Tomatoes

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