Name: Chickpea Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 cup cucumber, chopped; 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 1 bell pepper (any color), chopped; 1/4 cup fresh parsley or cilantro, chopped; 3 tbsp olive oil; 2 tbsp lemon juice; 1 clove garlic, minced; Salt and pepper to taste; Optional: 1/4 cup crumbled feta cheese, 1/2 avocado diced, or a handful of olives

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This Chickpea Salad is fresh, flavorful, and incredibly easy to make. It’s loaded with crisp veggies, hearty chickpeas, and a zesty dressing that ties everything together. Whether I serve it as a side dish, lunch, or light dinner, it’s always satisfying and packed with nutrition.

Why You’ll Love This Recipe

I love this chickpea salad because it’s quick to throw together and full of bright flavors. The chickpeas make it filling, while the crunchy veggies and tangy dressing keep it light and refreshing. It’s great for meal prep, travels well, and fits perfectly into a vegetarian or vegan lifestyle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned chickpeas (drained and rinsed)
Cucumber (chopped)
Cherry tomatoes (halved)
Red onion (thinly sliced)
Bell pepper (any color, chopped)
Fresh parsley or cilantro (chopped)
Olive oil
Lemon juice
Garlic (minced)
Salt and pepper
Optional: feta cheese, avocado, olives

Directions

I drain and rinse the chickpeas, then pat them dry with a paper towel.
In a large bowl, I combine the chickpeas with cucumber, cherry tomatoes, red onion, bell pepper, and herbs.
In a small bowl or jar, I whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
I pour the dressing over the salad and toss gently until everything is coated.
I let the salad sit for about 10–15 minutes to let the flavors meld, then serve.

Servings and timing

This recipe serves 4 as a side or 2 as a main.
Prep time: 15 minutes
Total time: 15 minutes

Variations

I sometimes add crumbled feta or diced avocado for extra creaminess.
I mix in cooked quinoa or couscous to turn it into a more filling grain bowl.
I add olives or artichoke hearts for a Mediterranean twist.
I swap lemon juice for red wine vinegar when I want a punchier flavor.

storage/reheating

I store this salad in an airtight container in the fridge for up to 4 days. It gets even better after sitting for a few hours. I don’t reheat it—it’s meant to be enjoyed cold or at room temperature.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I soak and cook them first until tender. Canned chickpeas just save time.

Is this salad vegan?

Yes, it’s 100% vegan unless I add feta or other dairy-based toppings.

Can I make this ahead of time?

Absolutely. It’s great for meal prep and holds up well for several days in the fridge.

What other dressings work with this?

I’ve used balsamic vinaigrette, tahini dressing, or even a yogurt-based dressing depending on my mood.

Can I use other beans?

Yes, I’ve made versions with white beans, black beans, or a mix of legumes—it’s very flexible.

Conclusion

This Chickpea Salad is a go-to recipe in my kitchen for good reason. It’s healthy, filling, and full of flavor without being heavy. Whether I eat it solo or pair it with grilled veggies or protein, it always hits the spot and keeps me coming back for more.