Citrus Herb Chickpea Salad (Print View)

Layered chickpea salad with crisp cucumber, citrus flavors, and fresh herbs, perfect for easy healthy lunches.

# Components:

→ Citrus Herb Dressing

01 - 4 tablespoons extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice
03 - 2 tablespoons freshly squeezed orange juice
04 - 1 teaspoon Dijon mustard
05 - 1 clove garlic, finely minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh mint, finely chopped
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Salad Base

10 - 2 cups cooked chickpeas, rinsed and drained
11 - 2 cups diced cucumber
12 - 1 cup cherry tomatoes, halved
13 - 1/2 red onion, finely diced
14 - 1 cup diced red bell pepper
15 - 1/2 cup shredded carrots
16 - 1/4 cup fresh dill, finely chopped
17 - 1/4 cup fresh parsley, chopped
18 - 2 tablespoons crumbled feta cheese, optional

# Directions:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, parsley, mint, sea salt, and black pepper until well combined and emulsified.
02 - Divide the prepared dressing evenly among the bottoms of four wide-mouthed mason jars, approximately 1.5 tablespoons per jar. Add rinsed chickpeas as the first salad layer, about 1/2 cup per jar.
03 - Layer cucumber, red bell pepper, red onion, cherry tomatoes, and shredded carrots in sequence in each jar. Top each jar with chopped dill and parsley. Add crumbled feta cheese if desired.
04 - Seal jars tightly with lids and refrigerate. When ready to serve, shake the jar vigorously to distribute dressing, or pour contents into a bowl and toss to coat thoroughly.

# Expert Advice:

01 -
  • It actually tastes better after sitting overnight—the flavors marry together in a way that feels like a gift to your future self.
  • You can grab breakfast straight from the fridge without thinking, which means you'll actually eat the healthy thing you made.
  • The crunch stays crisp because the dressing sits at the bottom, and that textural surprise makes every bite feel deliberate instead of virtuous.
02 -
  • Don't layer wet vegetables directly on the dressing—it'll get soggy and separate within hours; the chickpeas act as a buffer.
  • Shake the jar hard enough that it sounds chaotic before eating, or you'll bite into mostly lettuce-adjacent cucumber and miss the entire point.
03 -
  • Make extra dressing and keep it separate—you can dress leftovers at the end of the week and they'll taste newly made instead of tired.
  • If your jars start to leak, you're overfilling them; aim for about three-quarters full with a finger's width of headspace for the seal.
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