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, 2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained, 1 cucumber, peeled, seeded, chopped (about 1 1/3 cups), 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 T

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; 2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained; 1 cucumber, peeled, seeded, chopped (about 1 1/3 cups); 1/2 cup chopped fresh parsley; 1/3 cup thinly sliced drained oil-packed sun-dried tomatoes; 1/4 cup fresh lemon juice; 1 garlic clove, minced; 1/4 teaspoon dried crushed red pepper

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, garba…

This Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes relies on simple, everyday ingredients such as olive oil, cumin seeds, chopped fresh parsley and fresh lemon juice. It comes together quickly and makes 4 servings, at about 270 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
2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1/2 cup chopped fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
270 kcal
Category
Salads

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions