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Low-Cal Lemon Herb Chickpea Spring Salad - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups mixed spring greens or baby spinach
  • 1 cup sliced cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup thinly sliced radishes
  • 1/3 cup finely chopped red onion
  • 1/2 cup chopped fresh herbs (mix of parsley, dill, and mint)
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3–4 tablespoons)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon honey or maple syrup (optional, for balance)
  • Salt and freshly ground black pepper, to taste
  • Optional toppers: 1 tablespoon toasted seeds (pumpkin or sunflower), red pepper flakes, or shaved Parmesan

Instructions
 

  • Prep the produce: Wash and dry greens. Slice cucumber and radishes, halve the tomatoes, and finely chop the onion and herbs.
  • Make the dressing: In a small bowl, whisk lemon juice, zest, Dijon, garlic, olive oil, and honey. Season with salt and pepper. Taste and adjust acidity or sweetness.
  • Toss chickpeas: Add chickpeas to a large bowl. Spoon over half the dressing and let them sit for 5 minutes to soak up flavor.
  • Combine the veggies: Add greens, cucumber, tomatoes, radishes, onion, and herbs to the bowl with chickpeas.
  • Dress and toss: Pour in the remaining dressing and gently toss until everything is glossy and coated.
  • Finish and serve: Top with seeds, red pepper flakes, or a few shavings of Parmesan if you like. Serve right away or chill for 15 minutes for a crisper bite.