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Chickpea Salad

Maria G. Brooks
Chickpea Salad is a fresh, healthy, and vibrant dish made with chickpeas, fresh vegetables, and a zesty lemon dressing.
It’s simple to prepare, full of protein and fiber, and perfect for meal prep or serving as a side or main dish.
The flavors come together beautifully, making it a satisfying and versatile option for lunch, dinner, or a quick snack.
Nutrition Facts (Per Serving)
Calories: 250 kcal, Carbohydrates: 30g, Protein: 8g, Fat: 12g, Saturated Fat: 2g, Fiber: 6g, Sugar: 5g, Sodium: 320mg
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Side Dish, Snack
Cuisine Mediterranean, Middle Eastern, Vegan, Vegetarian
Servings 4 servings
Calories 250 kcal

Equipment

  • 1 large mixing bowl
  • 1 small bowl (for dressing)
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board
  • 1 can opener (if using canned chickpeas)
  • Measuring spoons and cups

Ingredients
  

  • 1 can 15 oz Chickpeas, drained and rinsed (or about 1 ½ cups cooked chickpeas)
  • 1 large Cucumber diced
  • 1 cup Cherry Tomatoes halved
  • ¼ cup Red Onion finely diced
  • 1 medium Bell Pepper diced (color of your choice)
  • ¼ cup Fresh Parsley chopped
  • ½ cup Feta Cheese optional, crumbled
  • ¼ cup Kalamata Olives optional, pitted and chopped
  • 3 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice fresh
  • 1 clove Garlic minced
  • 1 teaspoon Dijon Mustard
  • Salt and Pepper to taste

Instructions
 

Prepare the Ingredients:

  • Drain and rinse the chickpeas if using canned. Dice the cucumber, bell pepper, and tomatoes into bite-sized pieces.
    Finely chop the red onion and parsley.
    Crumble the feta cheese and chop the olives (if using).

Make the Dressing:

  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.

Toss the Salad:

  • In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, bell pepper, parsley, feta, and olives. Pour the dressing over the salad and toss gently to coat.

Serve and Enjoy:

  • Serve immediately or chill in the fridge for 10-15 minutes to let the flavors meld together.
    This salad can be enjoyed on its own, as a side dish, or in a wrap or grain bowl.

Notes

  • Make it Vegan: Omit the feta and use a dairy-free alternative if desired. The salad will still be full of flavor and satisfying.
  • Add More Protein: For an extra boost of protein, consider adding grilled chicken, tofu, or some quinoa to the salad.
  • Customize the Vegetables: Feel free to swap in or add other vegetables, such as carrots, radishes, or spinach, based on your preferences.
  • Meal Prep: This salad keeps well for up to 2 days in the fridge. Just store the dressing separately if you want it to stay crisp.
  • Extra Flavor: Experiment with adding a pinch of cumin or paprika to the dressing for an extra kick of flavor.
Keyword Chickpea Salad