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.
ignredients in bowl to make Chickpea Salad

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.

close up of plated Chickpea Salad

How to Make a Chickpea Salad

  1. Add the veggies and rinsed chickpeas to a bowl (recipe below).
  2. Drizzle with oil, vinegar, and seasonings. Toss to combine.
  3. If using, top with avocado and enjoy!

Prep Tip

Chickpea salad will last for up to 5 days in the fridge. If you’re making this ahead of time, cut the avocado just before serving!

bowl of Chickpea Salad with lemon dressing

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

Did your family love this Chickpea Salad? Leave us a rating and a comment below!

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Chickpea Salad with wooden spoons
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Chickpea Salad

Chickpeas are mixed with ripe tomatoes, crisp cucumbers, and creamy avocados, coated in a simple lemon-infused dressing.
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 servings
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Ingredients  

  • 2 cups grape tomatoes halved
  • 2 cups diced cucumber
  • 15.5 ounces chickpeas drained and rinsed, 1 can
  • ¾ cup diced green bell pepper
  • ½ cup chopped fresh parsley
  • ¼ cup finely diced red onion
  • ½ lemon juiced

Dressing

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 avocado optional

Instructions 

  • In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.
  • Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.
  • 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.
  • Refrigerate for at least one hour before serving.

Video

Notes

Store leftover Chickpea Salad covered in the fridge for up to 5 days. 
4.99 from 362 votes

Nutrition Information

Calories: 238 | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 259mg | Potassium: 552mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 38.4mg | Calcium: 58mg | Iron: 2.1mg

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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Chickpea Salad with lemon dressing with writing
easy Chickpea Salad in bowl with wooden spoons and a title
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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. is it ok to sub in apple cider vinegar instead of red wine vinegar? I don’t usually have red wine vinegar on hand..

  2. 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!5 stars

  3. 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!5 stars

  4. 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.5 stars

  5. This salad is delicious!! I used a yellow bell pepper instead of a green one. This salad tastes so fresh.

  6. 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.5 stars

  7. 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 :)5 stars

  8. 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.5 stars

  9. 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.5 stars

  10. 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.5 stars

  11. Very refreshing, perfect summer salad! I added rotisserie chicken and jalapeños for extra protein and heat!5 stars