Easy Chickpea Salad

5 from 14 votes
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This easy chickpea salad combines chickpeas with cucumber, tomatoes, bell pepper, fresh herbs, and a simple olive oil lemon dressing. It’s perfect as a quick meal or as a side for picnics, cookouts, and more!

A large serving bowl with chickpea salad with a spoon dipped into it.

I love this light yet filling salad packed with fresh veggies and zesty flavors—it’s so vibrant and colorful. This easy chickpea salad recipe is also simple to make, nutrient-dense, and healthy. The chickpeas are the star of the show, providing fiber and plant-based protein—this salad will keep you fuller for longer!

Plus, it is naturally gluten-free, and you can easily make it vegan (non-dairy) if necessary. Just omit the feta cheese or use vegan feta cheese. It is a great option for meal prep in advance or for enjoying a quick and refreshing meal on a busy day.

The resulting fresh chickpea salad is also perfect for taking to potlucks, cookouts, and gatherings.

A large spoonful of chickpea and vegetable salad.

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Watch how to make it

Ingredients

A photo of the ingredients for chickpea salad.
  • Chickpeas: You can use canned chickpeas/garbanzo beans (drained and rinsed), use homemade canned chickpeas, or cook chickpeas from dry for this recipe.
  • Vegetables: I used a combination of cucumber (low-seed varieties like English or Persian are best), cherry tomatoes (a mix of red and yellow), red bell pepper, and red onion. You can swap with seasonal veggies, too, like radishes or zucchini.
  • Olives: I used black Kalamata olives, but you can use your favorite black or green olives. Optionally, you can sub with capers.
  • Parsley: You will need fresh parsley.
  • Salad dressing: I used extra virgin olive oil, lemon juice, fresh minced garlic, Dijon mustard, dried mint, salt and black pepper.
  • Feta cheese: I love adding feta for its salty flavor and creamy texture. You can omit it if wanted, or you can use homemade vegan feta cheese.

See the printable recipe card below for full information on ingredients and quantities.

How to make chickpea salad

Prepare the ingredients: This chickpea salad requires pre-cooked chickpeas. If you’re using canned chickpeas, drain and rinse them first. Otherwise, you need to soak dried chickpeas overnight and cook the chickpeas in advance.

Then, chop the cucumber, pepper, and parsley and dice the onion. Half the cherry tomatoes and the olives. You can grate or mince the garlic. If needed, cube or crumble the feta cheese.

Assemble the salad: Combine the chickpeas with the chopped vegetables, olives, and parsley in a large mixing bowl. Then, whisk the dressing ingredients in a small bowl until well combined.

Pour the dressing over the salad and toss to combine. If using, add the crumbled feta cheese and toss lightly.

A collage of photos showing the steps to assemble a chickpea salad with dressing.

Taste and adjust seasoning if needed. Then, cover the bowl and refrigerate for about 30 minutes before serving to allow flavors to meld.

You can serve it chilled or at room temperature. Chickpea salad is hearty enough to be a meal on its own, or you can pair it with some crusty bread or pita bread on the side. It also makes a great side for grilled chicken thighs, fish, or tofu.

A large serving bowl with chickpea salad with lemon, parsley and red onion next to it.

If you try this chickpea salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Easy Chickpea Salad

5 from 14 votes
By: Samira
This easy chickpea salad combines chickpeas with cucumber, tomatoes, bell pepper, fresh herbs, and a simple olive oil lemon dressing. It's perfect as a quick meal or as a side.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6

Ingredients 
 

  • 30 oz chickpeas 2 x 15 oz cans (drained and rinsed)
  • 9 oz cherry tomatoes 1 cup red & 1/2 cup yellow
  • 8 oz English cucumber 1 large (1.5 cups diced)
  • 3 oz red bell pepper 1/2 a pepper (diced)
  • 3 oz red onion 1 medium (chopped)
  • 3 oz feta cheese 1/2 cup cubed – optional
  • 1/3 cup olives halved
  • 1/2 cup fresh parsley chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice from 1 large lemon
  • 2 cloves garlic minced
  • 1/2 tsp dried mint
  • 1/2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions 

  • Drain and rinse the canned chickpeas. Chop the cucumber, pepper, and parsley. Dice the onion. Half the cherry tomatoes and olives. Grate or mince the garlic. If needed, cube or crumble the feta cheese.
  • In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, and parsley.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried mint, Dijon mustard, salt, and pepper.
  • Pour the dressing over the salad and gently to combine. If using, add the feta cheese and toss again.
  • Taste and adjust seasoning if needed. Cover the chickpea salad and refrigerate for at least 30 minutes before serving.
    Serve chilled or at room temperature.

Video

Notes

To store:  Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To make ahead: Keep the chopped vegetables separate from the dressing so they don’t become soggy. You can store them in the fridge for a couple of days. Mix the dressing into the salad about 30 minutes before serving.
Check the blog post for more tips.
Course: Salad
Cuisine: American
Freezer friendly: No
Shelf life: 3-4 Days

Nutrition

Serving: 1cup, Calories: 283kcal, Carbohydrates: 27g, Protein: 10g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 13mg, Sodium: 886mg, Potassium: 460mg, Fiber: 8g, Sugar: 3g, Vitamin A: 1236IU, Vitamin C: 41mg, Calcium: 149mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 14 votes (14 ratings without comment)

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