Chickpea Salad

This chickpea salad is a fresh, quick recipe featuring crisp veggies, canned chickpeas, and a zesty lemon juice dressing. Perfect for meal prep, picnics, or a light lunch, it’s an easy way to enjoy bold Mediterranean flavors.

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Prep Time20

Total Time20

Servings

This chickpea salad is the ultimate combination of fresh veggies, bold flavors, and a bright, tangy dressing. Packed with juicy grape tomatoes, crisp English cucumber, and savory kalamata olives, it’s a satisfying dish you can enjoy anytime. Whether you need a quick side dish for a picnic or an easy meal prep option for the week, this recipe comes together in minutes and delivers fresh Mediterranean flavors in every bite.

What You Need To Know

MAIN INGREDIENTS: canned chickpeas, grape tomatoes, red bell pepper, English cucumber, red onion, kalamata olives, fresh parsley, fresh dill, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic
QUICK STEPS: Make the dressing with lemon juice, extra virgin olive oil, and seasonings; combine chickpeas, grape tomatoes, red bell pepper, English cucumber, red onion, and kalamata olives in a large bowl; toss with dressing; mix in fresh parsley and fresh dill; garnish and serve
TOTAL TIME AND YIELD: 20 minutes, 8 servings

Chickpea Salad Ingredients

DRESSING

Extra virgin olive oil: Smooth and rich, the perfect base for the dressing.
Fresh squeezed lemon juice: Bright and tangy, adding a refreshing citrus kick.
Dijon mustard: Creamy with a sharp bite to bring balance to the dressing.
Minced garlic: Adds savory depth and a punch of flavor.
Sea salt
Fresh cracked black pepper

CHICKPEA SALAD

Canned chickpeas (also known as garbanzo beans): Tender, hearty, and adds a satisfying bite to the salad.
Multicolored grape tomatoes: Sweet, juicy bursts of flavor.
Red bell pepper: These red peppers are crisp and slightly sweet, adding vibrant color.
English cucumber: The crisp cucumber is refreshing, with a satisfying crunch.
Red onion: Sharp and sweet, giving the salad a bold flavor boost.
Kalamata olives: Briny and rich, adding a Mediterranean flair.
Fresh parsley
Fresh dill

Easy Chickpea Salad Recipe Variations

Grape Tomatoes: Swap for cherry tomatoes, which are sweeter and juicier. You can also use diced Roma tomatoes if you prefer a firmer texture.

English Cucumber: Regular cucumbers work as a substitute but may require peeling and deseeding for the best texture. Persian cucumbers or mini cucumbers are excellent alternatives for their crisp texture and thin skin, requiring no peeling. Simply slice them into rounds or small chunks.

Red Bell Pepper: Use yellow or orange bell peppers for a milder sweetness, or try adding roasted red peppers for a smoky depth of flavor.

Red Onion: If the flavor of red onion is too sharp, try green onions or shallots for a milder, sweeter taste.

Kalamata Olives: Black or green olives can be used as a substitute, though they may not have the same complex bite.

Canned vs. Dried Chickpeas

When making this chickpea salad, you can use either canned chickpeas or dried chickpeas, depending on your preference and the time you have available. Both options work well in the recipe, but here’s what you need to know about each:

Canned Chickpeas
Canned chickpeas are the most convenient option. They’re pre-cooked, ready to use, and require no soaking or cooking time. Drain and rinse them under cold water to remove excess sodium and any canned taste before adding them to the salad. This option is perfect for when you need a quick and easy meal without any extra preparation.

Dried Chickpeas
Dried chickpeas are more cost-effective and allow you to control the texture and flavor during the cooking process. To use dried chickpeas, soak them in water overnight, then drain and boil them in fresh water for one to two hours until tender. Once cooked, let them cool before tossing them into the salad.

How To Mix The Perfect Dressing

Add the oil slowly: Start by whisking the lemon juice, Dijon mustard, and seasonings together first. Then, slowly drizzle in the extra virgin olive oil while whisking vigorously. This method allows the oil to emulsify with the other ingredients, creating a stable dressing that’s less likely to separate.

Chickpea Salad dressing ingredients combined in a bowl

Keep it smooth: Be sure to finely mince the garlic so it blends seamlessly into the dressing without overpowering any bite.

Use a jar or container: Combine all the ingredients in a lidded jar or airtight container, then shake it vigorously for 20-30 seconds. Shaking is a quick way to emulsify the dressing, and the jar makes it easy to give it another shake if it starts to separate.

Include Dijon mustard: The Dijon mustard in this recipe isn’t just for flavor – it acts as a natural emulsifier, helping the oil and lemon juice stay mixed longer.

Tips For Making The Best Chickpea Salad

Rinse the Chickpeas Well: Make sure to thoroughly rinse the canned chickpeas under cold water to remove excess starch and any brine. This step helps keep the salad light and fresh.

Chop Veggies Evenly: Cut the grape tomatoes, English cucumber, red onion, and red bell pepper into similar-sized pieces. This ensures that every bite has a perfect mix of the ingredients.

Chickpea Salad vegetable diced in a bowl

Let It Marinate: After tossing the salad with the dressing, let it sit for 10-15 minutes before serving. This allows the flavors to meld together, enhancing the fresh herbs and zesty lemon juice.

Add the Dressing Gradually: Start by adding half of the dressing and toss well. Then, add more as needed. This helps avoid overdressing and keeps the crunchy veggies crisp.

Fresh Herbs Matter: Use fresh dill and flat-leaf parsley for the best flavor.

fresh dill and flat leaf parsley added to the Chickpea Salad

Customize to Taste: This salad is so versatile. Add a bit of feta cheese, a handful of sunflower seeds, or slices of creamy avocado to make it your own.

Serve Chilled or Room Temperature: For the best texture, serve the salad chilled on a hot day or allow it to come to room temperature if you prefer a softer bite.

How To Store This Chickpea Salad

MAKE AHEAD: This recipe is perfect for meal prep. You can mix the chickpeas, fresh veggies, and herbs ahead of time and store them in an airtight container in the fridge. Keep the dressing separate and add it just before serving to prevent the veggies from becoming soggy.

IN THE FRIDGE: Store your chickpea salad in an airtight container in the refrigerator for up to three days. If it sits longer, the grape tomatoes and cucumbers may start to soften, so it’s best enjoyed fresh. Before serving, give the salad a quick toss to mix any dressing that may have settled.

IN THE FREEZER: Freezing is not recommended for this recipe. The high water content in the cucumbers and grape tomatoes causes them to become mushy and lose their texture when thawed. For best results, enjoy this salad fresh or refrigerated.

Other Salad Recipes To Try

Chickpea Salad Frequently Asked Questions

What’s the best way to chop fresh herbs for this recipe?

To chop fresh parsley and dill, use a sharp knife and gather the leaves tightly. Chop them finely to evenly distribute their flavor throughout the salad.

What type of olive oil is best for the dressing?

Use extra virgin olive oil for the dressing, as it has a rich flavor that complements the fresh ingredients. Avoid light or refined olive oils, which lack the robust taste needed for this salad.

How can I reduce the sharpness of the red onion?

To mellow the flavor of red onion, soak the slices in cold water for 10-15 minutes before adding them to the salad. This reduces their sharp bite while maintaining their crunch.

This chickpea salad is a fresh and versatile recipe that combines simple ingredients with bold Mediterranean flavors, making it perfect for any occasion. Whether you’re prepping lunch for the week or sharing it at a gathering, it’s a quick and satisfying option everyone will enjoy.

Chickpea Salad

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Prep Time 20

Total Time 20

Servings

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Ingredients

Dressing

⅓ cup extra virgin olive oil
⅓ cup fresh squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1 ½ teaspoon sea salt
1 teaspoon fresh cracked black pepper

Chickpea Salad

31 ounces canned chickpeas, rinsed and drained (two 15.5-ounce cans)
2 cups multicolored grape tomatoes, halved
1 cup red bell pepper, seeded and diced
1 cup diced english cucumber
1 cup chopped red onion
1 cup pitted Kalamata olives halved
⅓ cup chopped fresh flat leaf parsley
¼ cup chopped fresh dill weed, for salad
2 teaspoons chopped fresh dill weed for garnish

Instructions

Add the extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, sea salt and pepper to a small bowl. Whisk to combine.
Add chickpeas, halved tomatoes, chopped bell pepper, diced english cucumber, sliced onion and halved olives to a large (4-5 quarts) mixing bowl. Toss to combine.
Add the chopped parsley and ¼ cup chopped dill weed.
Drizzle the dressing over the salad and toss to thoroughly combine.
Garnish with the remaining chopped dill weed just before serving.

Notes

Cooked garbanzo beans can be substituted for the canned beans.
Chopped fresh mint leaves can be added, as well as crumbled feta cheese.
Plain halved grape tomatoes can be substituted for the multicolored grape tomatoes.
Kosher salt can be substituted for sea salt.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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