Chickpea salad is a bright, crunchy salad that’s full of fresh flavor. It’s easy to prep ahead and holds up well in the fridge, making it perfect for lunches or a potluck.
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Holly’s Recipe Highlights
- Why Make It: Easy to chop, toss, and chill, and it tastes even better later.
- Flavor: Fresh and bright with crisp vegetables, chickpeas, and a tangy cumin-lemon dressing.
- Tools: This veggie chopper will make prep quick!
- Serving Suggestions: Serve as a side, spoon into pita, or top with grilled chicken or shrimp.
Ingredient Notes
- Tomatoes: Cherry tomatoes work best for a fresh, sweet flavor, but diced tomatoes can be used in a pinch.
- Cucumbers: English or Persian cucumbers stay crisp and don’t need much prep, making them a great choice for this salad. If using garden cucumbers, peel and seed them if they’re watery.
- Chickpeas: Canned chickpeas keep this recipe quick and easy. Be sure to rinse them well for the best flavor and less starch. If using cooked-from-scratch chickpeas, make sure they’re tender but not mushy.
- Green Pepper: Green bell pepper adds a nice crunch to this salad. Red, yellow, or orange bell peppers can be used instead for a slightly sweeter flavor.
- Red Onion: Red onion adds a bit of sharp flavor, so finely dice it to keep it from overpowering the salad. For a milder taste, soak it briefly in cold water before adding.
- Avocado: Avocado is optional, but it adds a creamy contrast to the salad. It’s best added just before serving or lightly tossed with lemon juice to help slow browning.
- Variations: This salad is easy to customize to what you have on hand. Add feta or olives for a salty, briny flavor, or swap the parsley for mint or dill for a fresh twist. Turn it into a meal with grilled chicken, shrimp, or quinoa.
How to Make Chickpea Salad
- Add the salad ingredients and rinsed chickpeas to a bowl (full recipe below).
- Drizzle with oil, vinegar, and seasonings. Toss to combine.
- Chill, then top with optional avocado before serving.
How To Store Chickpea Salad
- Refrigerate: Keep leftover chickpea salad in an airtight container in the refrigerator for up to 5 days. Keep avocado separate and add it just before serving. If already mixed in, the salad is still safe to eat, but the avocado may soften and darken.
- Serving: Give it a stir before serving since the dressing can settle at the bottom. Refresh leftovers with a small splash of red wine vinegar, olive oil, or lemon juice if needed.
- Freezing: Freezing is not recommended.
What to Serve with Chickpea Salad
Chickpea salad is so versatile. Serve it as a side to your favorite grilled protein or as a main for lunch or meal prep.
Did you enjoy this Chickpea Salad Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 2 cups grape tomatoes halved
- 2 cups diced cucumber
- 1 (15.5 ounce) can chickpeas drained and rinsed
- ¾ cup diced green bell pepper
- ½ cup chopped fresh parsley
- ¼ cup finely diced red onion
- 1 avocado optional
- ½ lemon juiced
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
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 in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Calories: 160 | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 107mg | Potassium: 430mg | Fiber: 4g | Sugar: 3g | Vitamin A: 989IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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This salad was quick and easy to make and it tasted delicious! My son even added a bit of feta for some extra protein.
My family loved this! I added some garlic powder too
Would feta cheese make a nice addition? It looks great. I look forward to making it for my vegetarian son.
Absolutely! Feta would be delicious in this salad.
This will be my first time making this salad, but before I do: my husband is not fond of chickpeas, so could kidney beans be substituted?
I haven’t tried kidney beans and I am sure it would work, it would just change the flavor. Another great option would be cannellini/Great Northern beans.
I was wondering how much is one serving.
The serving size is one sixth of the recipe. In this case, it is approximately 1-1 ¼ cup. Enjoy Toria!
This is excellent!! Super easy to throw together-great flavors. I added a jalapeno for spice but would also be great without. Thanks for another great recipe!!
Easy to make and delicious
If I omit the cumin in the dressing, will that make a big difference in taste?
Yes, it can be left out.
I made this as a side for our Fourth of July BBQ. Made exactly as written. Everyone LOVED it!!!
Easy and delicious. So colorful as well
Came out delicious
Thx❤️