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!
- 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.
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.
Variations
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.
How to Make a Chickpea Salad
- Add the veggies and rinsed chickpeas to a bowl (recipe below).
- Drizzle with oil, vinegar, and seasonings. Toss to combine.
- If using, top with avocado and enjoy!
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
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Chickpea Salad
Chickpeas are mixed with ripe tomatoes, crisp cucumbers, and creamy avocados, coated in a simple lemon-infused dressing.
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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 covered in the fridge for up to 5 days.
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
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