Mediterranean•lunch•beginner

Warm Chickpea Salad with Lemon & Olive Oil

Name: Warm Chickpea Salad with Lemon & Olive Oil
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 can (400 g) cooked chickpeas, drained and rinsed (about 240 g drained weight); 30 ml extra-virgin olive oil, plus a little extra to finish; 1 large lemon: 1 tsp finely grated zest (about 2 g) and 30 ml juice; 1 small garlic clove (3 g), thinly sliced or minced; 1 tsp ground cumin (3 g); 1 small pinch chilli flakes (about 0.25 tsp), optional; 15 g fresh flat-leaf parsley, chopped; 2 spring onions (30 g), thinly sliced, optional; 1 tbsp capers, drained (10 g), optional; 30 ml water (to steam-warm the chickpeas quickly); Sea salt (about 3 g) and freshly ground black pepper (about 1 g)

A sunny, Mediterranean warm chickpea salad ready in about 10 minutes—bright lemon, silky olive oil, and fresh herbs for a fast, cozy lunch.

VegetarianVeganGluten-FreeDairy-Free🥜Nut-Free

Rustic bowl of warm chickpea salad glistening with olive oil, lemon zest, and parsley on a wooden table.

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Servings

When the day races ahead and you need a bright pause, this warm salad steps in like sunshine through a kitchen window—steam rising, lemon oils perfuming the air, and the clock firmly on your side. In under 10 minutes, you’ll have a Mediterranean bowl that tastes like a quick stroll through a seaside market.

Rooted in the pantry-friendly traditions of the Levant, this dish leans on simple techniques—blooming spices in olive oil, finishing with fresh herbs and zest—to build big flavor fast. The warm chickpeas soak up tangy lemon and peppery olive oil, while parsley and spring onion keep every bite fresh and lively.

Think of it as retro pantry cooking with modern speed: minimal chopping, one pan, and a finish that’s both cozy and bright. Serve it as a light lunch or a speedy side, and let the citrusy aroma do the heavy lifting.

Ingredients

A few pantry staples and fresh citrus make this sing. Measure before you heat to keep it truly 10 minutes.

1 can (400 g) cooked chickpeas, drained and rinsed (about 240 g drained weight)
30 ml extra-virgin olive oil, plus a little extra to finish
1 large lemon: 1 tsp finely grated zest (about 2 g) and 30 ml juice
1 small garlic clove (3 g), thinly sliced or minced
1 tsp ground cumin (3 g)
1 small pinch chilli flakes (about 0.25 tsp), optional
15 g fresh flat-leaf parsley, chopped
2 spring onions (30 g), thinly sliced, optional
1 tbsp capers, drained (10 g), optional
30 ml water (to steam-warm the chickpeas quickly)
Sea salt (about 3 g) and freshly ground black pepper (about 1 g)

Nutrients

ironsource
Non-heme iron from chickpeas
fiberhigh
From chickpeas
folategood
Legume-based folate
proteingood
Plant protein from chickpeas
vitamin Cgood
From fresh lemon juice
vitamin Esource
From extra-virgin olive oil
monounsaturated Fathigh
Heart-friendly fats from olive oil

Instructions

Bloom the spices, warm the chickpeas, finish with lemon and herbs. Keep the heat moderate so nothing scorches—speed without rush.

1
Pat the drained chickpeas dry for better sizzle and flavour absorption.
2
Warm a large non-stick pan over medium heat. Add the olive oil and garlic; cook 30 seconds until just fragrant.
3
Stir in cumin and chilli flakes; bloom 20–30 seconds to perfume the oil.
4
Add chickpeas, salt, and the 30 ml water. Toss and cook 2–3 minutes until hot and lightly glossy, letting the water steam them through.
5
Remove from heat. Add lemon zest and juice, parsley, spring onion, and capers (if using). Toss well and season with pepper and more salt to taste.
6
Finish with a thread of olive oil. Serve immediately while warm and aromatic.

Chef's Tip

Zest the lemon directly over the pan so the citrus oils fall into the salad—more aroma for zero extra time.

Fun Fact

Chickpeas are among the world’s oldest cultivated legumes—grown for over 7,000 years across the Mediterranean and Southwest Asia.

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