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Lemony Chickpea Salad

This lemony chickpea salad is extra-lemony, thanks to a whole lemon dressing that only takes seconds in a blender! You can experiment with adding different vegetables and herbs if you want to shake things up.


  • 1 small lemon, washed
  • 1 clove garlic, peeled
  • 1 tablespoon fresh rosemary, roughly chopped
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 medium red onion, thinly sliced
  • 2 cups sliced cucumber
  • 2 ribs celery, sliced


  1. Cut the lemon into cubes and remove any seeds.
  2. In a blender, combine the cubed lemon, garlic clove, rosemary, honey, salt, pepper and olive oil. Blend on high speed until smooth and creamy. The dressing should be thick and cling to a spoon.
  3. Combine the chickpeas, onion, celery and cucumber in a large bowl. Slowly add the dressing, mixing well to coat.
  4. Taste and adjust seasoning as needed. Serve cold or at room temperature.