Simple Ingredients, Big Flavor

Chickpeas/Garbanzo Beans: Canned chickpeas are precooked, making this salad come together quickly. Just rinse and drain well so the dressing clings.

Cucumbers: English, Persian, or baby cucumbers stay crisp longer and don’t require peeling. If using regular cucumbers, peel and scoop out the seeds to prevent a watery salad.

Tomatoes: Grape or cherry tomatoes hold their shape well. Roma tomatoes should be seeded first so the salad doesn’t get diluted.

Bell Peppers: Green bell peppers add crunch and flavor. Use red or yellow bell peppers for a sweeter flavor.

Parsley: Parsley adds a lot of flavor. Try replacing with other fresh herbs like cilantro or dill.

The dressing is simple, so the flavor of the oil comes through. Use a mild extra-virgin olive oil for a softer taste, or a more robust extra-virgin if you like a peppery finish. Avocado oil works too if you prefer something neutral.

Variations

Make it Heartier: Add quinoa, farro, or orzo pasta to make it extra hearty.

Greek-Style Twist: Try adding kalamata olives or a bit of tangy feta cheese or goat cheese for a Greek salad twist.

Add a Protein Topper: Try adding grilled or baked chicken for a more filling main dish.

Ingredients for Chickpea Salad in a clear bowl

How to Make Chickpea Salad

Add the salad ingredients and rinsed chickpeas to a large bowl (full recipe below).

Drizzle with oil, vinegar, and seasonings. Toss to combine.

Chill, then top with optional avocado before serving.

If you’re making this for batch cooking or make-ahead meals, add the avocado just before serving so that it stays firm and doesn’t brown as fast.
Soak diced red onion in cold water, then drain well for a milder flavor.
If the salad looks watery after chilling, pour off excess liquid, then toss again and add a squeeze of lemon or a splash of vinegar to brighten it back up.
I keep the dressing nice and light with a simple mixture of red wine vinegar and olive oil, with a hint of seasoning.