Lebanese Chickpea Salad

Lebanese Chickpea Salad

This chickpea salad full of colours and energizing flavours is a summer favourite in the Middle East. Because of the protein from the chickpeas, this salad is hearty enough on its own and will definitely leave you satisfied! With a mix of beans, herbs, and colourful veggies, you get a delicious blend of flavours in every bite!

Serves:  3

Dietary: Vegetarian, Vegan, Lactose-free, Gluten-free, Dairy-free

Contains: Sulphites

Preparation time: 20 minutes

Cooking time: 0



1 can chickpeas, drained

1 medium red bell pepper

½ English cucumber

1 lemon, juice of

¼ cup fresh mint leaves, chopped

1 garlic clove, minced

1 tsp cumin powder

½ tsp dried dill

1 Tbsp pomegranate molasses



  1. Rinse the chickpeas and add to a big bowl.
  2. Wash all the vegetables and set them aside.
  3. Dice the red bell pepper and cucumber into small cubes and then add to the bowl.
  4. Add the lemon juice, chopped mint, garlic, cumin, dill, molasses, and salt.
  5. Mix all the ingredients together until well combined.
  6. Serve cold.



This recipe has been donated by Tamara Rammal



Per serving:
Total calories: 144 kcal
Fat: 2.8 g
Saturated Fat: 0.3 g
Carbohydrate: 20 g
Total sugar: 6.9 g
Fibre: 5.3 g
Protein: 6.8 g
Salt: 0.02 g



  • This recipe is high in vitamin C, mainly contributed mainly by pepper and cucumber. It is also a good source of folate.
  • Olive oil has been omitted from this recipe to reduce the caloric content.
  • This recipe is high in fibre and contains a good amount of protein.



  • The pomegranate molasses is optional and can be omitted.
  • 3 tsp of olive oil can be added to the recipe, and this will add an extra 30 kcal to each serving.