BY: Courtney PUBLISHED: 26 Comments UPDATED ON:
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This Chickpea Salad is a light and refreshing summer salad recipe and you can easily add in more veggies too! It’s vegan, oil-free, gluten-free, and plant-based.
Salads are abundant in the summer, there are so many delicious salads to choose from and you can easily adapt the recipe to your specific dietary needs.
Our Chickpea salad recipe is a recipe that everyone can enjoy, making it perfect for your next outdoor party and a great addition or swap for your usual potato salad or coleslaw side dishes.
We love wrapping it up in a freshly grilled pita pocket with some hummus and grilled veggies. If you love a salad with fresh herbs and chopped fresh veggies this is for you, it’s even great for meal prepping.
HOW TO MAKE CHICKPEA SALAD
You only need a few ingredients to make this delicious chickpea salad.
- Chickpeas: You can use homemade chickpeas or canned, these add a decent amount of protein.
- Persian Cucumber: Persian Cucumbers have no seeds, they’re smaller, like a baby cucumber. If you cannot find these you can use 1/3 of an English cucumber.
- Roma Tomatoes: Roma tomatoes are firm and easy to remove the seeds.
- Red Pepper: Red peppers add sweetness, vitamin C, B6, and folate – feel free to add the whole thing or snack on the other half.
- Red Onion: Red onions add another crunch, a little bitterness, and beautiful color.
- Lemon Juice: The lemon juice adds acidity and brightness.
- Herbs: Fresh Parsley is our herb of choice for this fresh salad, you could also add in cilantro if you’d like.
- Seasoning: Salt completes this and brings all the flavors together. You can leave out if needed.
- Combine: Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas. Chop the parsley and mix with the lemon juice and salt. Pour over the salad and toss to combine.
HOW LONG DOES CHICKPEA SALAD LAST?
This salad should last about 4 days in the fridge stored in an airtight container.
more summer salad recipes:
- Israeli Salad
- Shirazi Salad
- Cucumber Tomato Avocado Salad
- Watermelon Salad
- Shopska Salad
- Cucumber Salad
- Quinoa Salad
Chickpea Salad
Author: Courtney
This Chickpea Salad is a refreshing summer salad recipe and you can easily add in more veggies too! It's vegan, oil-free, gluten-free, and plant-based.
4.98 from 42 votes
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Prep Time: 5 minutes minutes
Cook Time: 1 minute minute
Total Time: 6 minutes minutes
Servings: 3
Calories: 159kcal
Course: Side Dish
Cuisine: Mediterranean
Keyword: chickpea salad
Ingredients
- 1 can chickpeas drained
- 1 Persian cucumber
- 1 Roma tomato
- 1/2 red pepper
- 1/8 cup red onion
- 1 lemon juiced
- 1 tablespoon parsley
- 1/4 teaspoon kosher salt
Instructions
Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas.
Chop the parsley and mix with the lemon juice and salt.
Pour the lemon juice and parsley mixture over the salad and toss to combine.
Refrigerate until ready to serve.
Notes
- If you can't find Persian cucumbers you can use 1/3 of an English cucumber.
- Need more sauce? You can add more lemon juice or add in some olive oil if you're not following an oil-free diet.
- Easily double or triple this recipe for entertaining.
- Like most mixed salads, it's even better the next day.
- This salad should last about 4 days in the fridge stored in an airtight container.
Nutrition
Nutrition Facts
Chickpea Salad
Amount per Serving
Calories
159
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Sodium
618
mg
27
%
Potassium
385
mg
11
%
Carbohydrates
27
g
9
%
Fiber
9
g
38
%
Sugar
3
g
3
%
Protein
8
g
16
%
Vitamin A
950
IU
19
%
Vitamin C
50
mg
61
%
Calcium
6
%
Iron
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
full nutrition disclaimer
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Did you make this recipe?Tag us on social media using @knowyourproduce and or use #knowyourproduce!
you may also like:
- Israeli Salad
- Cucumber Tomato Avocado Salad
- Watermelon Salad with Cucumber and Mint
- Shirazi Salad with Fresh Mint (Persian Cucumber Tomato Salad)
More Recipes
- White Bean Hummus
- Mashed Potatoes
- Sourdough Crumb Cake
- Green Juice Recipe
About Courtney
Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)
Reader Interactions
Comments
Nancy So glad I found this recipe! It is so good and tastes so fresh! 😁
Reply
- Courtney
Yay – thrilled you enjoyed! We love sharing these fresh and healthy recipes 🙂
Reply
- Maggie
Delicious and refreshing!! I went with the Tangy dressing & it was perfect flavor combo!!The ONLY change I would make, based purely on my family’s likes & dislikes would be to add some mozzarella pearls or other cheese ❤️
Reply
- Courtney
Love those additions!
- Daniela
What would you pair this with?
Reply
- Courtney
We usually pair with hummus, falafel, and fresh pita. 🙂
Reply
- Stacey
This looks yummy. It will be my lunch next week.
Reply
- Courtney
We hope you enjoy it! 🙂
Reply
- Pam
Hello: I just made this. I didn’t have tomatoes. Looking forward to having it for dinner.
Reply
- Courtney
We hope you love it! 😀
Reply
- Kelly
I love how fresh this is! I’m just not a fan of the lemon juice, salt and parsley. I love parsley, but I’m looking for something different. I’m not under any kind of restrictions. Would yoy have any suggestions?
- Courtney
You could use your favorite salad dressing, hummus, tahini, or even oil and vinegar. 🙂
- Jennifer
This Is DELICIOUS!! Whatever you do not b leave out the avocado. Adds a creamy element that’s a must!!
Reply
- Laura
What a perfect summer lunch, thank you Courtney!! 😊
I don’t eat allium. Might you be able to suggest a substitute for the red onion?
Reply
- Annah
Hi there … i love the recipe
Reply
- Courtney
So glad you love it!! 🙂
Reply
- Louise
Love this salad as a side dish, now part of our regular rotation of food options. ThAnks so much!
Reply
- Courtney
Yay! So glad you enjoyed it! 😀
Reply
- Sharen
Recipe sounds good. Should the chickpeas be drained or is that part of the dressing?
Reply
- Courtney
Yes! 🙂
Reply
- Debbe
Yes….the chickpeas should be drained …..
or yes…it’s part of the dressing? - Courtney
They should be drained. The leftover liquid “aquafaba” is great to use in other recipes though 🙂
- Jutanna
Such a simple salad to make. I will definitely make it again and again. Love the fact that it doesn’t need oil. Thanks so much for sharing this with us.
Reply
- Courtney
So glad you enjoyed!! 😀
Reply
- Michael
Nothing beets chickpeas like another chickpeas recipes!
Reply
- Courtney
We hope you enjoy!!
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