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.


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!

Chickpea Salad with wooden spoons
4.99 from 364 votes↑ Click stars to rate now!
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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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  • 2 cups grape tomatoes halved
  • 2 cups English cucumber diced
  • 1 can chickpeas drained (15.5 ounces)
  • ¾ cup green bell pepper diced
  • ½ cup fresh parsley chopped
  • ¼ cup red onion finely chopped
  • ½ fresh lemon juiced


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


  • 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.



Store leftover Chickpea Salad covered in the fridge for up to 5 days. 
4.99 from 364 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
close up of Chickpea Salad with a title
Chickpea Salad with lemon dressing with writing
easy Chickpea Salad in bowl with wooden spoons and a title
fresh Chickpea Salad in a bowl and close up with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. So quick to make this. Best part taste like taco night in a crisp salad Thank you so much5 stars

  2. 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.5 stars

  3. 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!!5 stars

  4. 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!!!5 stars

  5. Thank you for providing essy and affordable recipes. I was out of a few ingredients but it still came out great.5 stars

    1. Hi Paige, that should work well in the dressing. Let us know how it turns out for you!

  6. How many times can I double this recipe?
    I would love to make it for my granddaughters

    1. 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.

  7. 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!!5 stars

  8. Could you use broccoli instead of green peppers, or something else? Thanks, can’t wait to make for family.

    1. You can use another color of bell pepper. Raw broccoli would work or perhaps chopped raw zucchini.

  9. Is there a substitute for avocado. No one in my family likes avocado; otherwise the recipe sounds good. Love you newsletters. Mary Lou

  10. 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.

  11. 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
    Marney5 stars