Chickpea Salad With Red Pepper, Cucumber and Mint 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Aug 5, 2019

This vibrant salad is full of body, texture and color, and it features a delightful balance of tang and minty herbal aromas.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 5 1/2 cups

  • 3 cups low-sodium cooked chickpeas (from two 14.5-ounce cans)
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, or more as needed
  • Kosher salt or sea salt
  • Freshly ground black pepper
  • 1/4 red bell pepper, cored, deribbed, seeded and cut into small dice
  • 1 medium cucumber, seeded, or 1/2 seedless cucumber, peeled and cut into small dice
  • 1/4 cup packed, minced fresh mint leaves

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Rinse and drain the chickpeas; transfer to a large saucepan and add 2 cups water. Bring to a boil over medium-high heat, then drain in a colander until cool.

In a large serving bowl, whisk together the oil and lemon juice until well blended. Season lightly with the salt and pepper. Add the drained chickpeas, along with the red bell pepper and cucumber. Toss gently to incorporate. Taste, and add more salt, if needed.

Stir in the mint just before serving.

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Recipe Source

From food writer and cookbook author Jeff Koehler.

Tested by Jacob Brogan.

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