Chickpea Salad
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This Chickpea Salad is a wonderful plant-based meal that will fill you up without feeling dragged down and sluggish. Made with fresh vegetables, herbs, and the most simple dressing.
Easy Chickpea Salad Recipe
Summer is on the way! There’s something about the sunshine that just encourages me to enjoy simple meals made with the most fresh ingredients. Maybe it’s the abundance of farmer’s markets popping up and bursting with color. I was craving some vibrant veggies, and voila! My chickpea salad was born.
This salad is an excellent source of protein. If you’re vegetarian or looking to include more meatless meals into your diet, this recipe is a must. You can make this salad for an entire meal or as a side. The chickpeas are so filling! Nothing like feeling satiated off fresh, good-for-you ingredients.
- Chickpeas – Aka garbanzo beans, drained and rinsed.
- Tomatoes – Any type cut into small pieces.
- English cucumber – Cut as small or large as you like. I only used half but feel free to use the entire cucumber.
- Bell pepper – I used red. Any type you have handy will work.
- Green onion – Use as much or little as you prefer.
- Fresh herbs – I used basil, but feel free to add some parsley or other fresh herbs you have.
- Pea shoots – I love these added to salads, they’re a great substitute for leafy greens in salads and add a burst of sweet pea flavor.
- Olive oil – Extra virgin works best.
- Lemon juice – I used lemon juice from a whole lemon, but feel free to use more or less based on how your like your salads.
- Feta cheese – this is a no brainer in salads like these. Feta cheese adds saltiness to this salad, plus it makes it more filling.
- Salt and pepper – To taste.
How to make chickpea salad
- Prep: Rinse and drain the chickpeas. Chop the veggies and herbs, then add everything to a large bowl.
- Toss: Add the feta cheese, oil, vinegar, salt, and pepper to the bowl. Toss everything well to coat. Serve immediately.
What else can I mix into my salad?
From canned items to fresh produce, this salad is made with a really simple dressing and will work with practically anything you have on hand. Need some inspiration? Try these:
- Red onion
- Avocado
- Cotija, cheddar cheese
- Corn
- Peas
- Black beans, red kidney beans, navy beans.
- Dried fruit
- Nuts
- Shredded chicken
- Bacon
What to serve with your chickpea salad
Chickpeas are one of my favorite ways to bulk up a salad. They’re filling and packed with protein. I actually made this salad an enjoyed it all on its own as a healthy lunch! The only thing I wish I had was some good homemade bread to soak up the extra dressing at the bottom of my bowl:
This salad would also be wonderful served with a light protein such as chicken or fish:
- Baked Chicken Breast
- Spatchcock Chicken
- Lemon Chicken Piccata
- Sticky Chinese Chicken Wings
- Sole Meuniere
- Maple Soy Grilled Salmon
- Garlic Butter Baked Salmon
- Italian Shrimp Bake with Pasta
How to store leftovers
Transfer your leftovers to an airtight container and store in the fridge for 3-5 days. You may find that the salt in the dressing pulls moisture from the veggies in the salad. If you plan on having leftovers, you can prepare the dressing separately and toss with the salad as you enjoy it.
Looking for more fresh salad recipes? Search no more:
- Cobb Salad
- Tabbouleh Salad
- Creamy Cucumber Salad
- Chopped Salad
- Broccoli Salad
- Black Bean Corn and Avocado Salad
- Summer Salad with Herbed Ricotta
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Chickpea Salad
Ingredients
- 19 ounce chickpeas (aka garbanzo beans, rinsed and drained (1 can))
- 3 large tomatoes (chopped)
- ½ large English cucumber (chopped)
- 1 medium red bell pepper (diced)
- 4 green onions (chopped)
- 1 cup pea shoots
- 6 leaves fresh basil (chopped)
- 2 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 1 cup feta cheese (cubed)
- salt and pepper to taste
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add all the ingredients to a large salad bowl, including the olive oil and lemon juice and toss well.
- Serve immediately.
Notes
- Transfer your leftovers to an airtight container and store in the fridge for 3-5 days.
- You may find that the salt in the dressing pulls moisture from the veggies in the salad. If you plan on having leftovers, you can prepare the dressing separately and toss with the salad as you enjoy it.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
In the spring and summer, Monday is big salad night at our house, and this was tonight’s choice. My husband and daughter have meat alongside it (grilled chicken tonight) but for me it is the main course. We all loved this salad. There were no pea shoots at the grocery store, so I used micro mustard greens, which added a tiny bit of spice. I winged the amounts of lemon juice and olive oil to our taste. Thanks for a great recipe!
This is a version of a salad that I make for dinner almost every night in the summer if my husband is not home! It is absolutely one of my favorites. I have not put pea shoots in mine and will have to add that to the list. I have to admit that I don’t soak up the leftover salad dressing with bread…since I am alone, I drink it!
Looks like a winner! On the menu!
This salad is amazing!
Chickpea Tomato Salade .
I have had befour so Delicious .
But l am going to make this weekends for my Family .
Love this Salade .
EnJoy at any meal . 💕 .
Love this saald. Thank you.