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Persian Green Salad with Chickpeas and Mint

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Persian Green Salad with Chickpeas and Mint

Persian Green Salad with Chickpeas and Mint

Jessica Braider
This light, refreshing salad comes alive with the addition of mint-- a common addition to salads throughout the Middle East!
Prep Time 10 mins
Total Time 10 mins
Course Main Course, Main Dish, Salad, Side Dish
Cuisine Mediterranean
Servings 6 servings


  • 1 head crunchy green lettuce chopped
  • 1/4 - 1/2 cup mint leaves coarsely chopped
  • 1 cucumber peeled and diced
  • 1 cup chickpeas drained and rinsed
  • 1 cup crumbled feta cheese
  • 1 tomato chopped (optional)
  • 1/2 cup olive oil
  • 1 lemon juice only
  • 1 tsp. honey


  • In a large bowl, combine the lettuce, mint, cucumber, chickpeas, cheese, and tomato.
  • In a large measuring cup, whisk together the oil, lemon juice and honey (this makes enough for at least 2 salads).
  • Add the dressing, a couple of tablespoons at a time, until the salad is dressed to taste. Save the remaining dressing for a future meal.


Do Ahead and Delegate: chop the lettuce, peel and chop the cucumber, drain and rinse the chickpeas, chop the tomato (if using), make the dressing.
Nutritional Information Per Serving (% based upon daily values): Calories 166, Total Fat: 10g, 15.5%; Saturated Fat: 3g, 16.5%; Cholesterol: 17mg, 5.5%; Sodium: 278mg, 12%; Total Carbohydrate: 13g, 4.5%; Dietary Fiber: 4g, 16%; Sugar: 3g; Protein: 8g
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Keyword 30 Minutes (or less) Meals, Dinner, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, No-Cook, Nut-Free, Picnic, Salads, Side Dish, Summer, Vegetarian
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