The Shirazi Salad is a refreshing, healthy and simple salad of tomato, cucumber, citrus and herbs. Persian in origin, a perfect side dish or on it's own.
Print Recipe
3.64 from 11 votes

Shirazi Salad with Chickpeas

Allow to marinate and chill for at least 30 minutes, preferred. What's great about this refreshing Shirazi Salad with Chickpeas is that it comes together in 10 minutes and gets chilled while you grill up the main course.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Iranian, Persian
Keyword: chickpea salad, light salad, quick salad recipe
Servings: 4 servings
Calories: 174kcal
Author: Kevin Is Cooking


  • 5 Persian cucumbers (See Note 1)
  • 4 Roma tomatoes diced
  • 2 cups cooked or canned chickpeas drained
  • 1/2 medium red onion diced
  • 1/3 cup fresh lemon or lime juice
  • 10 leaves fresh mint chopped (See Note 2)
  • 1 tbsp olive oil
  • 1/8 tsp pinch of kosher salt
  • fresh cracked black pepper


  • Dice the tomato, cucumber and onion in small pieces. (See Note 3)
  • In a bowl mix the chopped vegetables with chickpeas. Set aside.
  • Whisk together the citrus juice, olive oil, mint, kosher salt and fresh cracked black pepper.
  • Pour dressing over vegetables and toss to coat thoroughly.
  • Refrigerate and allow to marinate for 30 minutes and serve. (See Note 4)


1. Substitute 2 English cucumbers if you can’t find the smaller Persian, just use seedless cucumbers. Feel free to peel the cucumber, but the skin is so thin on the Persian I do not.
2. Substitute 1 tablespoon dried mint
3. Be sure to keep the dice uniform in size, for visual and textural purposes.
4. The longer the salad marinates the better as the flavors develop. Serve alongside any grilled meat or on its own.


Serving: 1g | Calories: 174kcal | Carbohydrates: 25.7g | Protein: 7.5g | Fat: 6g | Sodium: 412.7mg | Sugar: 4.5g