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Having a couple of cans of chickpeas on hand is a surefire way to have a satisfying meal ready at a moment’s notice. Tuck them into a sandwich or wrap, pan-fry them with eggs, or turn them into a salad, like this one. Here, chickpeas combine with a colorful mix of cucumber, bell pepper, red onion, tomatoes, kalamata olives, and fresh herbs for a light-yet-filling meal. Plus, this make-ahead salad comes together in 15 minutes.
Here’s What Dressing to Use for Chickpea Salad
This chickpea salad is all about the beans and vegetables, so a simple vinaigrette helps ensure that nothing competes. It’s a quick combination of olive oil, red wine vinegar, Dijon mustard, and dried oregano that’s tangy and bright. It’s pretty much a streamlined version of Greek vinaigrette.
Fun Ideas for Ingredient Variations
There are plenty of ways to make this chickpea salad your own.
How to Make Chickpea Salad Ahead of Time
While this salad can be stored in the refrigerator for up to five days — making it a great choice for meal prep — it’s at its best within 24 hours of making it. So if you’re preparing it as a side dish rather than lunch, make it up to one day ahead, cover, and refrigerate. Let the salad come to room temperature and taste and season with more kosher salt, black pepper, olive oil, and/or vinegar before serving.