Chickpea Salad is a simple one-bowl salad that’s perfect as a side dish and holds up well for meal prep and lunches. It’s loaded with crisp veggies and tossed in an easy red wine vinaigrette.
- Flavor: Bright lemon and red wine vinegar, fresh parsley, and subtle warm notes from cumin.
- Skill Level: Easy chop and toss salad with a simple pantry dressing.
- Budget Tip: Dried chickpeas can be cheaper than canned. First, soak them overnight, then cook in the Instant Pot or on the stovetop until tender.
- Serving Suggestion: Serve it alongside oven-baked chicken, tucked into a pita, or piled over greens for an easy lunch.
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.
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.
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.
Keep it Fresh for Days
- Refrigerate: Store in an airtight container for up to 5 days for best quality.
- With avocado: Best within 2 days; or, leave the avocado out and add it fresh as a topping just before serving.
Freezing is not recommended.
Make Ahead Lunch Favorites
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In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.
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Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.
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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.)
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Refrigerate for at least one hour before serving.
Store leftover chickpea salad in an airtight container in the fridge for up to 5 days.Â
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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