Chickpea Salad
This chickpea salad is simply the best! It’s filled with colorful veggies, bursting with flavor, and good for you, too! I love to serve this salad as a side dish in the summer, and it’s also meal prep-friendly for lunch.
Hello, gorgeous Chickpea Salad that I want on my plate!
This chickpea salad is exactly the kind of fresh, healthy and satisfying recipe that I’m craving right now.
Salad recipes are some of my very favorite to create, and some of the most requested from you. With no cooking required and just 25 minutes of prep time, this chickpea salad is perfect for summer when we want to spend more time outdoors and less time in the kitchen.
Like my favorite Orzo Salad and this Greek Salad, this chickpea salad is filled with Mediterranean flavors, including crisp cucumber and bell pepper, juicy tomatoes, Kalamata olives and tangy feta cheese. A simple Greek Salad Dressing ties it all together.
Chickpeas
It’s no surprise that I love this salad so much since its star ingredient is one of my favorites: chickpeas! Chickpeas, also known as garbanzo beans, are rich in protein, fiber and iron. Canned chickpeas are a budget-friendly ingredient, and they make this salad both filling and delicious. Looking for more chickpea recipes? Try my Greek Chickpea Salad, One Pot Spanish Chickpea Chicken and Slow Cooker Turkey Chickpea Chili.
Chickpea Salad Ingredients
Here’s what you’ll need for this chickpea salad recipe. Find the full recipe with ingredient amounts in the recipe card below.
- Chickpeas: I use canned chickpeas to save time. If you prefer to cook them yourself from dry, that works too.
- Cucumber: I like to use an English cucumber because they are less bitter than American cucumbers and their thin skin doesn’t require peeling.
- Cherry Tomatoes: Slice them in half for easier eating.
- Bell Pepper: Use whichever color of pepper you love, or what you have on hand.
- Red Onion: Its sharp flavor is a delightful contrast to the other ingredients. Slice it thinly so that it doesn’t overpower the salad.
- Kalamata Olives: I buy the pitted halved variety, so that all I have to do is pat them dry.
- Feta Cheese: Adds a pop of salty, tangy flavor. Yum!
- Fresh Parsley and Dill: Don’t skimp on the fresh herbs! They really enhance the flavors of the salad, and I especially love the fresh dill in this recipe.
- Dressing: For the dressing you’ll need olive oil, red wine vinegar, honey, dried oregano, salt and pepper. So simple, so good!
How to Make Chickpea Salad
Combine the chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, feta cheese, parsley and dill in a large bowl.
Add the dressing. Whisk together the dressing ingredients. Then pour the dressing over the salad and toss gently to combine.
Taste the salad and add more salt and/or pepper if needed.
Chill it. This chickpea salad tastes best after it chills in the refrigerator for an hour or two to let the flavors meld together.
Make Ahead Instructions
This chickpea salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s perfect for making ahead for a BBQ or potluck. Or, divide it up into individual portions and store in the fridge for meal prep lunches.
Serving Ideas
I often make this chickpea salad as a main dish for lunch or a light dinner. I like to serve it with a slice of sourdough toast or with some cooked quinoa to add even more plant-based protein to the salad.
For a BBQ or potluck, chickpea salad is delicious served alongside Grilled Pork Chops, Grilled Chicken, Turkey Burgers, or pretty much any of your favorite summer grilling recipes!
Chickpea Salad
Ingredients
For the Salad
- 2 (15 ounces each) cans chickpeas, rinsed and drained
- 1 English cucumber, diced
- 8 ounces grape or cherry tomatoes*, halved
- 1 bell pepper, any color, chopped
- ½ small red onion, thinly sliced, about ½ cup
- ½ cup pitted Kalamata olives, halved
- â…” cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
For the Dressing
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt or fine sea salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Place the chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, feta cheese, parsley and dill in a large bowl.
- To make the dressing, in a small bowl, whisk together the olive oil, red wine vinegar, honey, oregano, salt and pepper.
- Pour the dressing over the salad and toss gently to mix.
- Taste the salad and add more salt and/or pepper if needed. Salad is best served after it chills in the refrigerator for an hour or two to let the flavors meld together.
Notes
- This chickpea salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s perfect for making ahead for a BBQ or potluck. Or, divide it up into individual portions and store in the refrigerator for meal prep lunches.
I used mozzarella and basil. Yum!
Those sound like delicious additions! I’m so glad you enjoyed the recipe.