This Lebanese Chickpea Mezze Bowl Salad is fresh, herby, tangy, and packed with warm Middle Eastern spices. Crispy roasted chickpeas bring warmth and texture while the lemony dressing and crunchy vegetables keep everything balanced and refreshing.
Perfect for mezze platters, meal prep bowls, wraps, grilled meats, or alongside Lebanese-style chicken.
Why This Recipe Works
- Crispy spiced chickpeas add texture and protein
- Fresh herbs and vegetables keep it bright and balanced
- Warm spices give classic Lebanese-inspired flavour
- The sharp lemon-vinegar dressing cuts through the richness perfectly
- Ideal for meal prep and easy lunches
- Works as both a side dish or main salad bowl
Why The Ingredients Matter
Chickpeas
Roasted chickpeas make the salad filling and hearty while absorbing all the warm spices beautifully.
Cumin, Coriander & Cardamom
These spices give warmth, earthiness, and depth while creating that unmistakable Middle Eastern flavour profile.
Allspice
Adds subtle sweetness and warmth that pairs perfectly with lemon and herbs.
Smoked Paprika
Brings gentle smokiness and colour that helps the chickpeas roast beautifully.
Fresh Herbs
Parsley and coriander keep the salad vibrant, fresh, and balanced against the rich spices.
Lemon & Red Wine Vinegar
The combination gives sharpness, brightness, and acidity that lifts the whole salad.
Olive Oil
Adds richness and helps carry the flavour of the spices and dressing throughout the salad.
How To Make it
Roast the Chickpeas
Preheat oven to 200°C fan/220°C conventional/425°F. Pat the chickpeas dry thoroughly. Toss with Olive oil, Cumin, Allspice, Cardamom, Ground coriander, Smoked paprika, Salt and pepper. Spread onto a tray and roast for 25-30 minutes until golden and slightly crispy.
Prepare the Salad
Dice the cucumber, tomatoes, and red onion. Add to a large bowl with the coriander and parsley.
Make the Dressing
Whisk together Red wine vinegar, Lemon zest, Lemon juice, Olive oil, Sugar, Garlic, Salt and pepper. Taste and adjust seasoning if needed.
Assemble
Add the warm roasted chickpeas to the salad.
Pour over the dressing and toss everything together until evenly coated. Let sit for 10 minutes before serving for the best flavour.
Optional Additions
- Crumbled feta
- Pickled onions
- Toum or garlic yoghurt
- Pomegranate seeds
- Toasted pita chips
- Chilli flakes
How To Serve
Serve as:
A mezze side salad
A meal prep lunch bowl
A side for Lebanese spatchcock chicken
A filling for warm pittas or wraps
Part of a grilled meat spread
Pairs perfectly with toum, fries, pickles, and grilled flatbreads.
Storage
Fridge - Store in airtight containers for up to 4 days.
Meal Prep Tip - Keep dressing separate if preparing ahead for maximum freshness.
More Salad Recipes:
Olive, Walnut and Pomegranate Salad
Easy Lebanese Fattoush Salad with Pomegranate
Easy Rotisserie Chicken Salad Recipe
The best Texas Cowboy Caviar Salad
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📖 Recipe
Lebanese Chickpea Mezze Bowl Salad
Ingredients
Salad
- 1 Small Cucumber diced
- Small Handful Baby Plum Tomatoes diced
- 1 Small Red Onion Diced
- 1 tablespoon Parsley Chopped
- 3 tablespoon Coriander Chopped
Dressing
- 60 ml Olive oil
- 1 Lemon Juice and Zest
- 1 teaspoon Caster Sugar
- 3 tablespoon Red Wine Vinegar
- Salt and Pepper
- 1 clove Garlic Crushed
Chickpeas
- 1 tablespoon Olive Oil
- 2 400g Chickpea tins drained
- 3 cloves Garlic crushed
- ½ teaspoon ground Cardamom
- 1 teaspoon ground Coriander
- 2 teaspoon ground Cumin
- ¼ teaspoon Red Chilli Flakes
- Salt and Pepper
- 2 teaspoon All Spice
- 1 teaspoon Smoked Paprika
Instructions
Salad
- Prepare the Salad - Dice the cucumber, tomatoes, and red onion. Add to a large bowl with the coriander and parsley.
Dressing
- Make the Dressing - Whisk together Red wine vinegar, Lemon zest, Lemon juice, Olive oil, Sugar, Garlic, Salt and pepper. Taste and adjust seasoning if needed.
Chickpeas
- Roast the Chickpeas - Preheat oven to 200°C fan/220°C conventional/425°F. Pat the chickpeas dry thoroughly. Toss with Olive oil, Cumin, Allspice, Cardamom, Ground coriander, Smoked paprika, Salt and pepper. Spread onto a tray and roast for 25-30 minutes until golden and slightly crispy.
Assemble
- Assemble - Add the warm roasted chickpeas to the salad.Pour over the dressing and toss everything together until evenly coated. Let sit for 10 minutes before serving for the best flavour.
Notes
Optional Additions
- Crumbled feta
- Pickled onions
- Toum or garlic yoghurt
- Pomegranate seeds
- Toasted pita chips
- Chilli flakes
How To Serve
Serve as:A mezze side salad
A meal prep lunch bowl
A side for Lebanese spatchcock chicken
A filling for warm pittas or wraps
Part of a grilled meat spread
Pairs perfectly with toum, fries, pickles, and grilled flatbreads.
Storage
Fridge - Store in airtight containers for up to 4 days.Meal Prep Tip - Keep dressing separate if preparing ahead for maximum freshness.
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