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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!
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Main Dish, Salad, Side Dish
Cuisine Mediterranean
Servings 6 servings
Calories 166 kcal


  • 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.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!


Calories: 166kcalCarbohydrates: 13gProtein: 8gFat: 10gSaturated Fat: 3gCholesterol: 17mgSodium: 278mgFiber: 4gSugar: 3g
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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