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: Chickpea Salad
- Flavor: Fresh and bright with crisp vegetables, chickpeas, and a tangy cumin-lemon dressing.
- Why Make It: Easy to chop, toss, and chill, and it tastes even better after sitting.
- Tools: This veggie chopper makes prep quick and ensures the bell peppers and cucumbers are evenly chopped.
- Serving Suggestions: Serve as a side, spoon into pita, or top with grilled chicken breasts or oven-baked shrimp for a delicious meal.
Total Time: 1 hr 25 mins Servings: 6 Cooking Method: Chilled
Ingredient Notes
- Chickpeas: Canned chickpeas keep this recipe quick and easy. Be sure to rinse well and pat dry to keep the salad from getting watery. If using cooked-from-scratch chickpeas, make sure they’re tender and not mushy.
- Tomatoes: Cherry tomatoes work best for a fresh, sweet flavor, but drained, canned diced tomatoes can be used.
- 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 to ensure the salad doesn’t get watery.
- 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: 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.
How to Make Chickpea Salad
- Add the salad ingredients and rinsed chickpeas to a bowl (full recipe below).
- Drizzle with oil, vinegar, and seasonings, then toss to combine.
- Chill, then top with optional avocado before serving.
Storing Leftovers
- 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 avocado may soften and darken while it sits.
- Serving: Stir it before serving since the dressing can settle at the bottom. Leftovers can be refreshed with a small splash of red wine vinegar, olive oil, or lemon juice.
- Freezing: Freezing is not recommended.
What to Serve with Chickpea Salad
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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So quick to make this. Best part taste like taco night in a crisp salad Thank you so much
Tried this several years ago and just made it again. Absolutely love it!! So fresh and delicious by itself or as a dip, or a side dish, or on grilled chicken pita pockets with tzatziki. Heavenly. It’s like a reset to better, more healthy eating.
Even at half the recipe it makes enough for 3 days!! It is so full of great veggies and the flavors all meld! I used cilantro and of course it was just as good!!
Thanks for the dressing, it makes the salad!!
BEST salad I’ve made in a while. I was hesitant about the cumin but it is absolutely amazing. I added black olives in the end. Super delicious!!!
Thank you for providing essy and affordable recipes. I was out of a few ingredients but it still came out great.
Would White wine vinegar work?
Hi Paige, that should work well in the dressing. Let us know how it turns out for you!
Could you add black beans to this salad?
Sure, that sounds delicious, Jan!
How many times can I double this recipe?
I would love to make it for my granddaughters
Graduation.
Hi Anne, since this is a salad it should be fine to double this recipe as much as you need. I would maybe reduce the amount of dressing you add to the salad until you have tasted it.
Easy and delicious. So good for you, too!
Fresh & Easy!! Love all the fresh veggies and you can add whatever extra veggies you may love like celery or broccoli, olives or diced carrots and the dressing makes the dish!!
Could you use broccoli instead of green peppers, or something else? Thanks, can’t wait to make for family.
You can use another color of bell pepper. Raw broccoli would work or perhaps chopped raw zucchini.
I love this salad!! SWP Employee
Is there a substitute for avocado. No one in my family likes avocado; otherwise the recipe sounds good. Love you newsletters. Mary Lou
So glad you’ve loved the newsletters. You can leave the avocado out if you would like. Enjoy!
Yum! Going to make this chickpea salad tonight. It looks fabulous!
Hi, sorry I am a little confused. You mentioned a lemon dressing, should there be Lemon in the dressing as well as over the avocado? Thank you.
The lemon does come from adding it in with the avocado. Enjoy the salad Kathleen!
I don’t like chickpea’s but when a friend of mine made this salad it changed my whole outlook on them. It is the tastiest, refreshing and wholesome salad ever! I will be making it more often over these summer months. Thank you to whoever invented it.
Blessings and love
Marney
Delicious, better after a day in the refrigerator.
Yummy
Fantastic salad, WINNER!
Nice Excellent flavors! I Loved this for lunch! keep shareing nice thought.
Deeelish! Made this as a side for crab cakes. Absolutely refreshing. Thanks!