Salad with Mint, perfect for summer!

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This quick salad with mint is delightful, filling and packed with flavor. The combination of plant-based protein, veggies, fresh mint leaves and the lovely tangy dressing is perfect for summer!

This salad works as a lighter meatless main course or as a side dish, it keeps well for days in the fridge and goes so well with your BBQ favorites.

Top view of a white bowl full of salad with roasted peppers, chickpeas and fresh mint leaves.

I have plenty of mint in my garden, and each summer I love sneaking fresh mint leaves into my family meals. From this mint pesto to this creamy pea and mint soup or this mint syrup.

This mint salad is one of our favorite lunches at the moment. It’s filled with wonderful ingredients such as delicious roasted peppers, feta, chickpeas, cucumber and a ton of refreshing mint leaves!

Not only is the combination of colors and textures beautiful, it’s also loaded with flavor and makes a totally irresistible meal in less than 10 minutes.

I serve this salad on it’s own as a meal with my easy crusty panini bread or olive focaccia… and we love it!

List of the ingredients

  • Chickpeas (lentils or white beans are fine too)
  • Jarred roasted peppers
  • Cucumber
  • Mint leaves
  • Feta
  • Extra virgin olive oil
  • Garlic
  • Lemon
  • Honey
  • Mustard
  • Salt & pepper
The ingredients to make this salad with mint are arranged over a white background.

How to make salad with mint

  • Place chickpeas and crumbled feta in a large salad bowl.
  • Cut cucumber and pepper to a similar size to get a delicious blend of flavors in every bite. These are my favorite knives for this type of task, they’re very sharp, handy and affordable.
  • Make the dressing by whisking or shaking all the ingredients until well combined.
A diced cucumber on a chopping board with a knife on the left and small white bowl full of salad dressing on the right. Mint leaves in the background.
  • Chop the mint leaves. I use these handy herb scissors, they chop herbs in no time.
  • Place all the ingredients in the salad bowl and add the dressing.
  • Toss until well combined and and your lovely mint salad is ready!

Recipe notes

Salad with mint ingredients

Mint leaves: the star of the show in this salad is the fresh mint flavor that pairs so well with with roasted peppers, feta and the honey mustard dressing. Added bonus? Mint provides also several health benefits.

Chickpeas: inexpensive and packed with protein, chickpeas make a perfect base for this salad, but white beans or lentils work just fine instead of chickpeas.

Peppers: I love the hint of char they add to the salad. You can use chargrilled or oven-roasted peppers, they’re totally delicious and perfect for this recipe. I used convenient jarred peppers this time, great for quick recipes. And if you have pepper leftovers, have a look at this spicy salad!

Cucumber: it’s essential for a crisp, fresh crunch and goes well with peppers and feta.

Feta: it adds extra salty flavor, but you can skip the cheese if you prefer to keep it vegan or dairy free.

Mint salad dressing

For the dressing, I combine all the ingredients in a small bowl and I make sure to whisk them until well combined and emulsified. Alternatively, you can place them in a jar with a lid and shake vigorously.

Note: taste the salad before serving and adjust until you get a balance of flavors you love. You might need a squeeze of lemon or an extra pinch of salt and pepper.

Close-up of a juicy salad made with roasted peppers, cucumber, chickpeas and plenty of mint leaves.

More quick salad recipes

Love easy salads with plant-based protein and fresh herbs? I’ve got you covered with these simple, fresh and easy family recipes:

Fore more mint recipes…

I’ve got you covered with a roundup of 15 fresh mint recipes perfect for this summer!

Lastly, if you make this delicious salad with mint, or if you have any questions, let me know! Leave a comment or rate it. I would love to hear from you! 

And for more recipe updates, subscribe my newsletter and follow me on InstagramPinterest and Facebook.

Top view of a white salad bowl full of chichpea, pepper and cucumber salad with mint leaves.
Print Recipe
4.75 from 4 votes

Summer Salad with Mint

This quick salad with mint is delightful, filling and packed with flavor. The combination of plant-based protein, veggies, fresh mint leaves and the lovely tangy dressing is perfect for summer!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Salad with mint
Servings: 4
Calories: 212kcal
Author: Katia


Salad with mint

  • 2 cans (400 gr/14oz each) chickpeas, rinsed and drained
  • 1 cup (230 grams) roasted peppers, chopped
  • 1 cup (130 grams) cucumber, diced
  • ½ cup (10 grams) mint leaves, chopped (plus a few small leaves to garnish)
  • ⅓ cup feta, crumbled (plus a bit more to serve if you like)


  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 small garlic, minced or grated
  • ½ tsp honey
  • ½ tsp Dijon mustard
  • ¼ scant tsp fine salt, plus more to taste
  • tsp ground black pepper or 10 twists of cracked pepper


  • In a large bowl, combined chickpeas, cucumber, peppers, feta and mint leaves.
  • In a small bowl, place all the ingredients for the dressing and whisk until well combined. Aternatively, place them in a jar with a lid and shake vigourusly untill emulsified.
  • Pour the dress over the salad and toss until combined. Taste and adjust according to your taste making sure you get a balance of flavors you like.
  • Serve cold or at room temperature, garnished with extra crumbled feta and small mint leaves.


Make ahead: If you make this salad ahead of time, I recommend adding the mint leaves and the crumbled feta at the last minute.
Storage: it keeps in the fridge in an airtight container for up to 3-4 days.
Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator.  It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving.


Calories: 212kcal | Carbohydrates: 22g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 1372mg | Potassium: 336mg | Fiber: 7g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 32mg | Calcium: 116mg | Iron: 2mg


  1. 5 stars
    Thanks for this delightful recipe. It is really tasty and I am making it for a second time; for a church gathering. My sister is going to make it as well. Just Love It!

    1. I’m very pleased you guys loved this recipe. Thanks Don for taking the time leave your feedback. Cheers.

  2. 5 stars
    Made this tonight. Added Greek Freak seasoning and roasted the red tomatoes myself (which added about 20 minutes of prep). But while they are cooking you can assemble everything else. Even my carnivore Husband filled up on this salad.

    1. I’m so glad you guys enjoyed it, and some roasted tomatoes on top sound delicious.
      Thanks for sharing your feedback, Michaela. x

  3. 5 stars
    Have made this,only difference I left the chick peas out,really tasty

    1. Thanks go much for your feedback, Pete! I’m very glad to hear it was really tasty : )

  4. 4 stars
    I made this just now, though as i was taught, i took liberty with the measurements but kept it near to author’s recipe. It is quite refreshing in these hot summer months and the chickpeas make it quite filling fitting for a meal. Will make again!

    1. That’s brilliant, thanks so much for sharing your lovely feedback, Lim.
      Have a great weekend. x

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