My chickpea salad recipe is bursting with so many fresh ingredients and an easy citrus dressing. Try this for a quick protein packed lunch or dinner. It is amazing.
You know I like simple and easy. This salad recipe does not disappoint. Whip this together in minutes for the best salad recipe.
The salad is a great mix of protein and veggies. I love to make a big bowl of this and put in individual containers to enjoy all week. Another chickpea recipe that I love to make is our easy homemade hummus recipe. You may even this tuna macaroni salad or this sweet potato salad.
Why We Love This Recipe
This salad is delicious! Plus, it is super easy. If you can toss a few ingredients into a bowl, you can make this simple chickpea salad.
The flavor is really fabulous. The dressing is simple and allows the veggies to be the star of the recipe. The combination of tomatoes, cucumbers and more come together for a vibrant salad your family will love.
Ingredients
- Chickpeas – Canned chickpeas keep this quick easy. Cooked dried chickpeas also work, or swap part of them for white beans.
- Flat-Leaf Parsley – Adds fresh flavor. Chop into small bite-sized pieces. Dill, cilantro, or mint can be used instead.
- English Cucumber – Quartered and sliced into bite-sized pieces. Zucchini is a good substitute.
- Grape Tomatoes – Adds sweetness and freshness. Cherry tomatoes also work.
- Bell Pepper – Adds color and crunch. Use any color you like.
- Olive Oil – Makes the base of the dressing.
- Minced Garlic Cloves – Adds savory flavor. Learn how to mince garlic cloves
- Lemon Juice – Adds bright, fresh flavor. If you are out check out best substitute for lemon juice
- Lemon Zest – Boosts the lemon flavor without adding more liquid.
- Cumin – Adds a warm, earthy flavor that works well with the chickpeas.
- Kosher Salt – Brings out the flavors in the salad.
- Black Pepper – Adds a little warmth and seasoning.
Scroll to the bottom for the full recipe in the recipe card.
Simple Lemon Dressing
The dressing is made with olive, lemon juice, lemon zest, cumin, salt and pepper. Shake everything together in a jar or whisk until combined.
For a little extra flavor, add 1 teaspoon of Dijon mustard or a splash of red wine vinegar. You can also make a double batch and use the extra on other salads.
How to Make Chickpea Salad
Step 1 – Add to a large bowl the chickpeas, parsley, cucumber, tomatoes, and bell peppers.
Step 2 – In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cumin, garlic, salt, and pepper.
Step 3 – Add the two mixtures together and toss to coat.
Step 4 – Chill for an hour before serving.
Chickpea Salad Additions
This chickpea salad is even better with these delicious additions.
- Feta Cheese
- Kalamata Olives
- Red Onions
- Creamy Avocado
- Mint
- Chopped Celery
- Hard Boiled Eggs
- Fresh Herbs
Expert Tips
- Chop Vegetables – When preparing your vegetables, wash and chop into about the same size pieces. This helps when serving and to mix everything together.
- Chill Salad Ingredients – We recommend chilling salad for at least an hour for the best flavors.
Variation Ideas
- Mediterranean – Add feta, Kalamata olives, red onion, and a pinch of oregano.
- Green Salad – Serve the chickpea mixture over chopped romaine or mixed greens.
- Add a Grain – Stir in cooked quinoa or farro to make the salad more filling.
Serving Suggestions
Chickpea Salad can be served as a main dish recipe or as a side dish recipe. It is packed with fresh vegetables that can easily be changed. We often take this chickpea salad to potlucks or make it for a cookout.
Serve with Greek chicken kabobs, steak kabobs recipe or vegetable kabobs.
Storage and Make Ahead
Store the chickpea salad in airtight container in the refrigerator for up to 7 days.
This salad is great to prepare ahead of time. Store in the fridge until ready to serve. For the best texture, add avocado just before serving.
Frequently Asked Questions
Chickpea are part of the legume family and are packed with nutrients. They are also high in protein and fiber. So this is a great option if you are following a vegan diet.
Chickpeas are a good source of plant based protein, fiber, and several vitamins and minerals.
Yes. Canned chickpeas are already cooked, so they can be rinsed, drained, and eaten cold in salads.
Yes. Cook the dried chickpeas first, then cool them before adding them to the salad. About 1 ½ cups of cooked chickpeas is roughly equal to one 15-ounce can.
Yes. Chickpeas and garbanzo beans are two names for the same ingredient.
More Easy Salad Recipes
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Chickpea Salad Recipe
Ingredients
- 2 15.5 ounces cans chickpeas, rinsed and drained
- 1 cup flat-leaf parsley, chopped
- 1 cup English cucumber quartered and sliced
- 2 cups grape tomatoes quartered
- â…” cup bell pepper diced
- 3 tablespoons olive oil
- 2 cloves garlic minced or pressed
- 2 tablespoons lemon juice
- Zest of 1 lemon
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
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Instructions
- In a large mixing bowl, combine the chickpeas, parsley, cucumber, grape tomatoes, and bell pepper.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, cumin, salt, and black pepper until well combined.
- Pour the dressing over the chickpea mixture.
- Toss until the chickpeas and vegetables are evenly coated.
- Cover and refrigerate for 1 hour before serving.
- Serve chilled.
