Chickpea Salad full of Mediterranean flavors that’s super fresh, and quick and easy to prepare. It makes for the perfect healthy lunch entree or a dinner side dish.
Healthy Chickpea Salad
A new year and a craving for some healthier food like this vegan Chickpea Salad!
You’ll love this simple recipe with its vibrant flavors – which are made by using mostly fresh ingredients.
No cooking required here so it’s perfect for when you need a fast side dish. You can have this ready in 10 minutes!
It’s also very versatile too based on what you have on hand. And you can even include tuna or salmon to make it a heartier main dish.
I’ve listed some ideas below for other things you can include here.
It’s a refreshing recipe that won’t weigh you down and you can feel great about eating!
Chickpea Salad Recipe Ingredients
- Canned chickpeas: “Chickpeas” and “garbanzo beans” are the same thing, look for either labeling. Drain and rinse to remove liquid and excess salt.
- Cucumber: I prefer to use English cucumber. I think they taste best, they are less watery and they have a thinner, non-waxy skin that doesn’t need to be peeled. But regular garden cucumbers work fine, just peel first.
- Roma tomatoes: Vine ripened or grape tomatoes will work great here too.
- Red onion: You can adjust this amount to taste since the flavor can be pretty bold. To reduce some of that harsh bite you can rinse and drain before adding.
- Parsley: You can include other herbs here along with the parsley such as basil, mint or cilantro. Though if using mint or cilantro omit the Italian seasoning.
- Extra-virgin olive oil: Use a good quality oil for best flavor.
- Lemon juice: Stick to fresh lemon juice, the bottled doesn’t taste near as good.
- Garlic: Preferably use fresh garlic for fresher taste.
- Italian seasoning: If you don’t have this blend on hand just use 1/2 tsp basil and 1/2 tsp dried oregano.
- Salt and pepper: Season to taste.
Scroll down for full recipe with print option.
How to Make Chickpea Salad
- Add chickpeas and veggies to bowl: Add chick peas, cucumber, tomatoes, red onion and parsley to a bowl.
- Prepare dressing: Measure out olive oil into a liquid measuring cup, pour in lemon juice, garlic, Italian seasoning and season with salt and pepper to taste.
- Combine two mixtures: Pour dressing over mixture in bowl. Toss to evenly coat, season with more salt to taste if needed. Serve within an hour for best results.
Tip: Work to cut ingredients evenly in size for a uniform salad.
How to Store
- Keep it stored in the refrigerator in an airtight container
- Don’t let it sit at room temperature very long because it is best served well chilled.
How long does it keep?
It is best the day it is prepared as the salt and dressing will draw moisture from the vegetables but it will still taste good for 2 days.
Do canned chickpeas need to be cooked?
No canned chickpeas are already pre-cooked so no cooking is required. They are a great time saver!
Can I use dried chickpeas?
- Yes. If you have dried chickpeas on hand and are looking to use them up, here is a helpful guide on how to cook them.
- You’ll need about 1 1/2 cups cooked chickpeas when recipe calls for one (15 oz) can.
Here you can include other ingredients you may have hand such as:
- Bell pepper
- Canned artichoke hearts
- Feta cheese
- Kalamata or black olives
- Quinoa (prepared)
- Tuna or salmon (cooked and flaked, or canned)
- Various herbs
Serving Suggestions for Pairing
More Refreshing Salads You’ll Love
Follow Cooking Classy
- 1 (15 oz) can chickpeas, rinsed and drained well
- 2 cups chopped English cucumber (about 2/3 of 1 medium)
- 1 1/4 cups chopped Roma tomatoes (about 2)
- 1/4 cup chopped red onion
- 3 Tbsp chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp minced garlic
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper
- Add chickpeas, cucumber, tomatoes, red onion and parsley to a bowl.
- Measure out olive oil into a liquid measuring cup, pour in lemon juice, garlic, Italian seasoning and season with salt and pepper to taste.
- Pour dressing over mixture in bowl. Toss to evenly coat, season with more salt to taste if needed. Salad will taste good for a few days but texturally it's best eaten within a few hours.
- Garden cucumbers can be substituted just peel first.
- Grape tomatoes will work in place of Roma tomatoes (use 1.5 cups).
- Red wine or white wine vinegar can be substituted for lemon juice.
- 1/3 cup feta
- 1 (5 oz) can tuna in water, well drained
- 1 avocado, diced
- 3/4 cup cooked quinoa
- 1/4 cup sliced Kalamata or black olives