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 is fantastic & got raves from guests at a cookout! I always use avocados and I add toasted slivered almonds, and yellow peppers instead of green.
can this be made the night before
JD, yes this can be made the night before. If you decide to add the optional avocado, do it just before serving.
Absolutely love this salad . It was a family hit !
So happy it was a hit with the family!
What do you think some couscous mixed in would taste like? I’m making it this Sunday for a barbecue and have a box of couscous that I need to use up.
I think that sounds like a delicious addition!
Probably the best Chickpea Salad recipe, hands down. Perfect selection of ingredients and Spend With Pennies, like cream, rises to the top! Check out their other delicious recipies!
is it ok to sub in apple cider vinegar instead of red wine vinegar? I don’t usually have red wine vinegar on hand..
That should work just fine!
I love chickpea salad and I’m now adding this recipe to my collection
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!
That sounds delicious, Robin! Thanks for sharing.
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!
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.
I made this salad for lunch today and it was delicious .
This salad is delicious!! I used a yellow bell pepper instead of a green one. This salad tastes so fresh.
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.
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 :)
Good recipe. Made it for Mother’s Day and we all loved it.
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.
That is so sweet of you, Susan! I am glad you enjoyed it so much.
Really good recipe. And the perfect way to use the surplus of tomatoes my garden is producing.
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.
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.
Very refreshing, perfect summer salad! I added rotisserie chicken and jalapeños for extra protein and heat!