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Herb-Marinated Veggie Salad

Section: Fresh and Vibrant Salad Recipes

This herb-marinated veggie and chickpea salad combines crisp vegetables, hearty chickpeas, and a zesty herb dressing for a refreshing dish with no cooking required. It’s ideal for warm days, busy nights, or meal prep. Fresh parsley, thyme, and lemon juice add brightness to every bite. Toss everything together and let it marinate to enhance the flavor before mixing in romaine, cabbage, and shaved Parmesan. Ready in 30 minutes with just 15 minutes of prep, it’s a satisfying plant-forward option full of fiber and bold taste.

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Published By Ioana
Updated on Fri, 01 Aug 2025 15:35:22 GMT
A bowl of herb-marinated veggie and chickpea salad. Bookmark
A bowl of herb-marinated veggie and chickpea salad. | ioanacooks.com

This herb-marinated veggie and chickpea salad is perfect for days when you want something fresh and quick without turning on the stove. It is full of bright flavors from lemon and herbs and has a satisfying crunch from cabbage and romaine. The chickpeas provide hearty texture and plant-based protein to keep you feeling full.

I first made this on a sweltering summer night when I could not bear to cook. It was so good that I have kept it in rotation ever since especially for meal prep.

Ingredients

  • Lemon juice: adds brightness and acidity look for freshly squeezed for the best result
  • Dijon mustard: brings tang and helps emulsify the dressing
  • Salt and ground pepper: balance the flavors and enhance the herb mix
  • Fresh parsley and thyme: give the dressing a garden fresh note use flat leaf parsley and tender thyme stems
  • Extra virgin olive oil: forms a smooth base pick a fruity robust oil
  • Tomato: provides juiciness and sweetness go for ripe firm ones
  • Red bell pepper: adds crunch and subtle sweetness choose a bright shiny pepper
  • Red onion: delivers a bit of sharpness slice it thin for mild bite
  • No salt added chickpeas: make the salad hearty and protein rich rinse thoroughly
  • Romaine lettuce: gives crispness chop just before serving
  • Green cabbage: offers crunch and freshness shred finely for even texture
  • Shaved Parmesan: adds savory richness try using a vegetable peeler for wide thin flakes

Step-by-Step Instructions

Simplify the Base:
In a large mixing bowl whisk together lemon juice mustard salt and pepper until smooth. Add chopped parsley and thyme then whisk again to combine everything into a bright green herb base.
Build the Dressing:
Slowly drizzle in the olive oil while continuing to whisk. This makes a creamy dressing that clings to every vegetable. Take your time and pour the oil in a thin stream for best texture.
Add the Veggies:
Stir in the chopped tomato bell pepper onion and rinsed chickpeas. Mix thoroughly so the dressing coats all the ingredients evenly. Let this marinate for fifteen to sixty minutes so flavors deepen.
Finish with Greens:
Right before serving add the romaine and cabbage to the bowl. Toss gently to avoid bruising the lettuce. Everything should glisten with the herb dressing and feel balanced.
Top and Serve:
Divide into bowls and sprinkle with shaved Parmesan. If you like finish with more fresh parsley. Serve immediately while crisp.
A salad with tomatoes, lettuce, and chickpeas. Bookmark
A salad with tomatoes, lettuce, and chickpeas. | ioanacooks.com

My favorite part is the burst of lemony flavor from the dressing. I once brought this salad to a picnic and it disappeared in minutes even my friend who hates chickpeas went back for seconds.

Storage Tips

This salad holds well for a day in the fridge but keep the greens separate if making ahead. Add a splash of lemon juice before serving to brighten the flavor again.

Ingredient Substitutions

No parsley Use basil or cilantro instead. No red pepper Try cucumber for crunch. Vegan Skip the Parmesan or swap in nutritional yeast flakes.

Serving Suggestions

This is a full meal on its own but pairs well with crusty bread or a chilled soup. You can also serve it over cooked grains like quinoa or farro.

A salad with lettuce, tomatoes, onions, and chickpeas. Bookmark
A salad with lettuce, tomatoes, onions, and chickpeas. | ioanacooks.com

Cultural Context

Chickpeas are a cornerstone of many Mediterranean and Middle Eastern cuisines. Here they are paired with classic European herbs and cheese to create a fresh fusion of textures and tastes.

Frequently Asked Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the salad ahead and refrigerate. Add lettuce and cabbage just before serving for best texture.

→ What herbs work best in this dish?

Fresh parsley and thyme are recommended, but basil or dill can be used as flavorful alternatives.

→ Is there a substitute for Parmesan cheese?

You can use nutritional yeast or omit the cheese entirely for a dairy-free option.

→ How long should the veggies marinate?

Let the veggies marinate in the herb dressing for at least 15 minutes, or up to 1 hour for deeper flavor.

→ Can I use a different lettuce variety?

Yes, you can substitute romaine with arugula, spinach, or mixed greens depending on your preference.

Herb-Marinated Veggie Salad

No-cook herb-marinated veggie and chickpea mix perfect for quick, healthy meals.

Time Needed to Prep
15 minutes
Cooking Duration
~
Overall Time
15 minutes
Published By: Ioana

Category of Recipe: Salads

Preparation Difficulty: Easy to Make

Type of Cuisine: Mediterranean

Number of Portions: 4 How Many It Serves (4 individual salad bowls)

Dietary Preferences: Made for Vegetarians, No Gluten

Ingredients You'll Need

→ Dressing

Ingredient 01 2 tablespoons lemon juice
Ingredient 02 1 teaspoon Dijon mustard
Ingredient 03 1/4 teaspoon salt
Ingredient 04 1/4 teaspoon ground pepper
Ingredient 05 1/4 cup chopped fresh parsley
Ingredient 06 2 teaspoons chopped fresh thyme
Ingredient 07 1/4 cup extra-virgin olive oil

→ Salad

Ingredient 08 1 medium tomato, chopped
Ingredient 09 1 medium red bell pepper, stems and seeds removed, roughly chopped
Ingredient 10 1/4 cup thinly sliced red onion
Ingredient 11 1 can (14.5-ounce) no-salt-added chickpeas, rinsed
Ingredient 12 5 cups roughly chopped romaine lettuce
Ingredient 13 2 cups shredded green cabbage
Ingredient 14 1/3 cup shaved Parmesan cheese
Ingredient 15 Additional chopped parsley, for garnish (optional)

Steps to Follow

Step 01

In a large bowl, whisk lemon juice, mustard, salt, and pepper until smooth. Add parsley and thyme and whisk to combine. Slowly drizzle in olive oil while whisking continuously until well emulsified.

Step 02

Add chopped tomato, chopped red bell pepper, sliced onion, and rinsed chickpeas to the dressing. Toss thoroughly and let marinate at room temperature for 15 to 60 minutes.

Step 03

Add romaine lettuce and green cabbage to the bowl and toss gently until everything is evenly coated.

Step 04

Divide the salad among bowls. Top with shaved Parmesan and garnish with additional parsley if desired.

Extra Tips

  1. Letting the vegetables marinate enhances the flavor and texture of the salad.
  2. Add the greens just before serving to maintain their crispness.

Tools You'll Need

  • Large mixing bowl
  • Whisk
  • Salad tongs or large spoon
  • Cutting board and knife

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (Parmesan cheese)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 300
  • Total Fat: 18 grams
  • Carbohydrate Amount: 28 grams
  • Protein Amount: 10 grams