Herb-Marinated Veggie & Chickpea Salad
This herb-marinated veggie-and-chickpea salad is a refreshing, no-cook dish packed with fresh flavors. It brings together crisp raw vegetables and fiber-rich chickpeas, all tossed in a zesty herb dressing that infuses every bite. Since it requires no stove or oven time, it’s perfect for warm days, meal prep or busy weeknights when you want something quick.
Ingredients
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup chopped fresh parsley plus more for garnish
- 2 teaspoons chopped fresh thyme
- ¼ cup extra-virgin olive oil
- 1 medium tomato chopped
- 1 medium red bell pepper stems and seeds removed, roughly chopped
- ¼ cup thinly sliced red onion
- 1 14.5-ounce can no-salt-added chickpeas, rinsed
- 5 cups roughly chopped romaine lettuce
- 2 cups shredded green cabbage
- ⅓ cup shaved Parmesan cheese
Instructions
- Whisk 2 tablespoons lemon juice, 1 teaspoon mustard, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl until smooth. Add ¼ cup parsley and 2 teaspoons thyme; whisk to combine. Slowly drizzle in ¼ cup oil while continuing to whisk until well combined. Add chopped tomato, chopped bell pepper, ¼ cup onion and the rinsed chickpeas; toss well. Let marinate at room temperature for at least 15 minutes and up to 1 hour.
- When ready to serve, add 5 cups lettuce and 2 cups cabbage to the bowl; toss well to combine. Divide the salad among 4 bowls; top with ⅓ cup Parmesan. Garnish with additional parsley, if desired.