Go Back
Bowl of Zesty Peas, Pea, and Chickpea Cucumber Salad with Fresh Herbs on wooden table

Zesty Peas, Pea, and Chickpea Cucumber Salad with Fresh Herbs

A budget-friendly, refreshing salad packed with peas, chickpeas, and cucumber, tossed in a zesty herb dressing. Perfect for summer lunches or potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup frozen peas thawed
  • 1 can 15 oz chickpeas, rinsed and drained
  • 1 English cucumber diced
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons lemon juice about 1 lemon
  • 1 teaspoon lemon zest
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 2 tablespoons finely diced red onion

Method
 

  1. Thaw frozen peas by placing them in a colander and running under cold water for about 30 seconds, or let sit at room temperature for 10 minutes. Drain well.
  2. In a large bowl, combine thawed peas, rinsed chickpeas, diced cucumber, chopped dill and parsley (and red onion if using).
  3. In a small bowl or jar, whisk together lemon juice, lemon zest, olive oil, salt, and pepper until emulsified.
  4. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Let the salad rest for at least 10 minutes at room temperature to allow flavors to meld. Taste and adjust salt or lemon if needed.
  6. Serve at room temperature or chilled. Enjoy!