March 31, 2014

Author Notes: Whenever I travel through Chicago O'Hare airport, I have to make sure I get this delicious chickpea salad from Argo Tea. It is super delicious and a perfect airport meal/snack because its light and nutritious. Last time I ate this salad, I wrote down the ingredients and guessed the proportions per my taste. I made a huge batch of this protein packed salad a few weeks ago and my sister and I ate this for lunch for a few days and we didn't even get sick of

Serves: 2


  • 2 cups cooked/canned chickpeas
  • 1 cup chopped cucumber (1/2 large English cucumber or 1 1/2 small Persian cucumber)
  • 1 cup chopped tomato - remove the seeds (1 large tomato)
  • 1/4 cup chopped red onion (1/2 onion)
  • 1/3 cup chopped parsley
  • 2 tablespoons Zahtar (add more if needed) - I usually buy Zahtar from William Sonoma.
  • 1 teaspoon salt (add more if needed)
  • 1 tablespoon crushed red pepper (optional)
  • 1 tablespoon lemon juice or juice of 1/2 lemon (add more if needed)
  • 1/2 cup Extra Virgin Olive Oil (add more if needed)


  1. Mix all the ingredients in a mixing bowl.
  2. Cover and refrigerate for at least an hour before serving.

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Reviews (3) Questions (0)


Vicki June 26, 2018
Do you drain the chickpeas?
lynette March 6, 2016
super yummy. made as written. then layered with shredded romaine and chicken cutlets to make a tasty wrap.
Author Comment March 6, 2016
Glad you liked the recipe!! :)