Chickpea Salad

Chickpea Salad is a refreshing, protein-packed dish made with hearty chickpeas, crisp vegetables, and a zesty lemon dressing. It’s a Mediterranean-inspired salad that’s perfect as a light lunch, side dish, or a healthy addition to your weekly meal prep.

Why You’ll Love This Recipe

• Nutritious and satisfying, packed with plant-based protein and fiber
• Quick and easy to make, with no cooking required
• Great for meal prep and holds up well in the refrigerator
• Versatile enough to serve as a side, main dish, or in wraps
• Customizable with your favorite vegetables, herbs, or dressings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Canned chickpeas, rinsed and drained
• English cucumber, diced
• Cherry tomatoes, halved
• Bell pepper, chopped (any color)
• Red onion, thinly sliced
• Kalamata olives, halved
• Crumbled feta cheese
• Fresh parsley, chopped
• Fresh dill, chopped
• Extra-virgin olive oil
• Fresh lemon juice
• Dijon mustard
• Garlic, minced
• Salt and freshly ground black pepper

Directions

1. In a large mixing bowl, combine chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, olives, feta cheese, parsley, and dill.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until emulsified.
3. Pour the dressing over the salad ingredients and toss gently to combine.
4. Taste and adjust seasoning as needed.
5. Let the salad rest for about 10–15 minutes before serving to allow the flavors to blend.
6. Serve chilled or at room temperature.

Servings and timing

• Servings: 6
• Prep Time: 15 minutes
• Total Time: 15 minutes

Variations

• Add grains like quinoa, bulgur, or couscous for extra substance
• Make it vegan by omitting feta cheese or using a plant-based alternative
• Add a spicy kick with red pepper flakes or chopped chili
• Switch herbs: try mint or basil instead of dill and parsley
• Include greens like spinach or arugula for a heartier salad

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3 days
• For best texture, add feta cheese just before serving if making ahead
• This salad is best served cold; reheating is not recommended

FAQs

Can I use dried chickpeas instead of canned?

Yes, but make sure they’re fully cooked and cooled before using.

How do I prevent the salad from getting soggy?

Drain and pat dry the vegetables and chickpeas before mixing.

What can I substitute for feta cheese?

Goat cheese, fresh mozzarella, or a vegan cheese substitute works well.

Is this salad suitable for a vegan diet?

It can be made vegan by omitting the feta or using a dairy-free alternative.

How long does chickpea salad last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container.

Can I make the dressing in advance?

Yes, the dressing can be prepared up to a week in advance and refrigerated.

What kind of olives work best?

Kalamata olives are ideal, but green or black olives can be used too.

Can I add protein to make it more filling?

Grilled chicken, tofu, or hard-boiled eggs can be added for extra protein.

Is this salad gluten-free?

Yes, it is naturally gluten-free as long as all ingredients are certified gluten-free.

What goes well with chickpea salad?

It pairs well with grilled meats, fish, pita bread, or hummus.

Conclusion

This Chickpea Salad is a delicious, wholesome dish that comes together in minutes and can be enjoyed in various ways. Whether you’re preparing it for a picnic, meal prep, or a quick lunch, it’s a reliable, flavorful option that never disappoints.

Print