Chickpea Salad

Why You’ll Love This Recipe

You’ll love this Chickpea Salad because it’s flavorful, filling, and comes together in minutes with minimal ingredients. It’s high in plant-based protein, fiber, and nutrients, making it a nourishing option for any time of day. The lemony dressing ties everything together beautifully, while the crunchy vegetables add the perfect contrast to the creamy chickpeas. It’s also ideal for meal prep since it stays fresh for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chickpeas, rinsed and drained
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, finely chopped
• Bell pepper, chopped
• Fresh parsley, chopped
• Feta cheese, crumbled (optional)
• Olive oil
• Lemon juice
• Garlic, minced
• Dried oregano
• Salt and black pepper

Directions

1. In a large bowl, combine the chickpeas, tomatoes, cucumber, red onion, bell pepper, and parsley.
2. In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Add crumbled feta, if using, and gently mix.
5. Chill for 20–30 minutes before serving to allow the flavors to develop.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Total time: 15 minutes

Variations

• Add Protein: Include grilled chicken, shrimp, or hard-boiled eggs for extra protein.
• Vegan Option: Omit the feta or replace it with a dairy-free alternative.
• Add Grains: Mix in cooked quinoa, couscous, or farro for a heartier salad.
• Spicy Twist: Add chopped jalapeño or a sprinkle of crushed red pepper flakes.
• Different Herbs: Swap parsley for cilantro, mint, or basil for a flavor change.

Storage/Reheating

Store Chickpea Salad in an airtight container in the refrigerator for up to 4 days. The flavors actually improve over time as the dressing marinates the ingredients. Serve cold or at room temperature. This salad does not require reheating and is best enjoyed fresh.

FAQs

1. Can I use canned chickpeas?

Yes, canned chickpeas are perfect for this recipe—just rinse and drain them well.

2. Can I make this salad ahead of time?

Absolutely! It holds up wonderfully in the fridge and is great for meal prep.

3. How do I keep the vegetables crisp?

Add the dressing just before serving if you want to maintain maximum crunch.

4. What can I use instead of chickpeas?

White beans, black beans, or lentils work well as substitutes.

5. Is Chickpea Salad vegan?

It is if you skip the feta or use a plant-based alternative.

6. Can I add avocado?

Yes, diced avocado adds creaminess and pairs beautifully with the lemon dressing.

7. What kind of dressing works best?

A simple lemon-olive oil vinaigrette complements the chickpeas perfectly.

8. How long does it last in the fridge?

It stays fresh for 3–4 days in an airtight container.

9. Can I add grains like quinoa or rice?

Definitely! Adding cooked grains makes it more filling and gives it extra texture.

10. What can I serve with Chickpea Salad?

It pairs nicely with grilled meats, pita bread, or as a side to soups and sandwiches.

Conclusion

Chickpea Salad is a simple, nutritious, and flavorful dish that’s as versatile as it is delicious. With its combination of fresh vegetables, protein-rich chickpeas, and zesty lemon dressing, it’s perfect for quick lunches, meal prep, or light dinners. Whether served alone or as a side, this salad delivers wholesome satisfaction in every bite.

Chickpea Salad

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Chickpea Salad is a colorful, protein-packed Mediterranean-inspired dish made with tender chickpeas, crisp vegetables, fresh herbs, and a tangy lemon-garlic dressing. It’s quick to make, nutritious, and perfect for lunches, sides, or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup bell pepper, chopped
• 1/4 cup fresh parsley, chopped
• 1/3 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

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Instructions

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
2. In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss until evenly coated.
4. Add crumbled feta, if using, and gently mix.
5. Chill for 20–30 minutes before serving to allow the flavors to meld.

Notes

• Rinse canned chickpeas thoroughly to remove excess sodium.
• For a vegan version, omit the feta cheese or use a dairy-free substitute.
• Best served chilled or at room temperature.
• Add diced avocado or quinoa for extra creaminess and texture.
• The salad’s flavor improves after a few hours in the fridge.

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 4g
• Sodium: 360mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 10mg