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Overhead shot of a large bowl of chickpea salad with serving spoons in it
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4.91 from 11 votes

Chickpea Salad

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.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Lunch, Salad, Side Dish
Cuisine: American
Keyword: chickpea salad, chickpea tomato salad
Servings: 6 servings
Calories: 292kcal


  • 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


  • Add all the ingredients to a large salad bowl, including the olive oil and lemon juice and toss well.
  • Serve immediately.


  1. Transfer your leftovers to an airtight container and store in the fridge for 3-5 days.
  2. 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.


Calories: 292kcal | Carbohydrates: 32g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 300mg | Potassium: 593mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1802IU | Vitamin C: 70mg | Calcium: 186mg | Iron: 3mg