Chickpea Salad combines all of my favorite fresh vegetables in one delicious bite.
Chickpeas are combined with juicy tomatoes, crisp cucumbers, and creamy avocados all tossed in an easy homemade lemon-kissed dressing.
This easy salad recipe is the perfect side dish for almost any meal or a great lunch. Add some protein like grilled chicken breasts to make it a hearty dinner!
This Is The Best Chickpea Salad Because…
- It’s incredibly easy to make with almost any salad veggies you love.
- This chickpea salad recipe is packed with protein and nutrients and tastes so delicious.
- The dressing is fresh and needs just a few ingredients.
- It’s great to make ahead and perfect as a side dish or for lunches all week long.
Ingredients in Chickpea Salad
- Chickpeas: Also known as garbanzo beans, this recipe calls for canned chickpeas. Be sure to rinse them to remove excess salt.
- Cucumbers: Use English, Persian, or baby cucumbers, as they have nice, thin skins and don’t require peeling.
- Tomatoes: You can use grape (or cherry tomatoes) or seeded and diced Roma tomatoes.
- Bell peppers: Green bell peppers add crunch and flavor. Use red bell peppers for a sweeter flavor.
- Parsley: Parsley adds a lot of flavor (and it doesn’t always get enough credit for the freshness it adds!). It can be replaced with other fresh herbs like cilantro or dill.
Variations
This chickpea salad recipe is so versatile. Swap in your favorite vegetables; red pepper for green pepper, white or green onion for red onion.
Try adding kalamata olives or a bit of feta cheese. Feta is quite salty itself, start with less salt when you add the seasonings.
How to Make a Chickpea Salad
- Add the veggies and rinsed chickpeas to a bowl (recipe below).
- Drizzle with oil, vinegar, and seasonings. Toss to combine.
- If using, top with avocado and enjoy!
Chickpea Salad Dressing
This salad is full of fresh ingredients so I keep the dressing nice and light. A simple mixture of red wine vinegar and olive oil with a hint of seasoning is all that’s needed.
Choosing Olive Oil: Extra virgin olive oil is considered the least processed and most flavorful, while extra light is the most processed and has a much lighter flavor (but it isn’t lighter in fat or calories). We prefer a lighter version of olive oil in this recipe. Vegetable oil or avocado oil will also work.
Fresh and Flavorful Salads
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Did your family love this Chickpea Salad? Leave us a rating and a comment below!
Chickpea Salad
Equipment
Ingredients
- 2 cups grape tomatoes halved
- 2 cups English cucumber diced
- 1 can chickpeas drained (15.5 ounces)
- ¾ cup green bell pepper diced
- ½ cup fresh parsley chopped
- ¼ cup red onion finely chopped
- ½ lemon juiced
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- ¼ teaspoon salt and black pepper
- 1 avocado optional
Instructions
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In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.
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Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.
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If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.
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Refrigerate for at least one hour before serving.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
Cuisine American
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I love chickpea salad and I’m now adding this recipe to my collection
I used to make a salad very similar to this for my hubby to take to work. I always added halved red grapes for a little sweetness, but for this challenge I added tiny pieces of strawberry as I didn’t have the grapes. And I always include the feta- yum!
That sounds delicious, Robin! Thanks for sharing.
I just love this salad! It is so tasty and I love to pair it with a piece of warm pita bread on the side and sometimes a sprinkling of feta or crumbled goat cheese. Delish!
This was tasty & lightly filling perfect for a hot summer’s day. I used a can of Chana Masala Chickpeas as I had them on hand & it added a bit of a kick to the salad. Also, I decided to add some cheese tortellini & mediterranean herb feta (I just love feta). I shared this with my friend & her husband and they both thought it was a perfect summery dish.
I made this salad for lunch today and it was delicious .
This salad is delicious!! I used a yellow bell pepper instead of a green one. This salad tastes so fresh.
I made this Chickpea Salad for dinner last night. I left out the cucumber and added extra tomatoes, my favorite. I served it with Lemon Chicken Thighs and Sweet Potato Fries. My family said that the whole dinner was amazing. Thanks so much for sharing the recipes.
This was a nice fresh salad that came together quickly. The family enjoyed it and the kids seemed to enjoy it as well. Will be making this one again :)
Good recipe. Made it for Mother’s Day and we all loved it.
I love every recipe I’ve tried so far. you have surpassed all the TV COOKs in my eyes as the best! we are still enjoying the cucumber salad with pickling cucumbers I made.
That is so sweet of you, Susan! I am glad you enjoyed it so much.
Really good recipe. And the perfect way to use the surplus of tomatoes my garden is producing.
Really great salad!!! Made as written. I added feta right before serving. I served this as a light dinner for my husband and myself. It will definitely be in the rotation this summer.
Wonderful salad!! I made it as written and sprinkled it with feta just before serving. I served it as a light dinner for my husband and myself. I haven’t used cumin in a salad dressing before but it was excellent! I’ll be making this on rotation this summer.
Very refreshing, perfect summer salad! I added rotisserie chicken and jalapeños for extra protein and heat!