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.
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.
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- 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
- Cotija, cheddar cheese
- Black beans, red kidney beans, navy beans.
- Dried fruit
- Shredded chicken
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 Honey Soy 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
- Avocado Tomato Salad
- Chopped Salad
- Broccoli Salad
- Black Bean Corn and Avocado Salad
- Summer Salad with Herbed Ricotta
Looking for more recipes? Follow on…
- 19 oz 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 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 cup feta cheese cubed
- salt and pepper to taste
- Add all the ingredients to a large salad bowl, including the olive oil and lemon juice and toss well.
- Serve immediately.
- 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.