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.

Jump to Recipe

Prep Time20 minutes mins

Total Time20 minutes mins

Servings8

Chickpea Salad Ingredients

This chickpea salad is the thing everyone goes back for at the BBQ. It features: chickpeas, juicy tomatoes, crisp cucumbers, briny olives. It has a lemony Dijon dressing that pulls everything together. Following these helpful tips below, we’ve included the full recipe ingredients and instructions in the recipe card at the end.

Ingredient Notes

• Balance the onion: If your red onion is too sharp, soak the chopped pieces in a little lemon juice from the dressing for 10 minutes to mellow it out.

• You can use canned or dried chickpeas for this salad. However, we would recommend canned. They are quick and convenient.

• Make sure to thoroughly rinse the canned chickpeas under cold water to remove excess starch and any brine. Gently pat dry.

• You can use dry herbs, but we recommend using fresh dill and fresh flat-leaf parsley for the best flavor.

• Optional add-ins: Crumbled feta and fresh mint pair beautifully and can be stirred in just before serving for a Mediterranean twist.

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

Serving Suggestions

Let the salad sit out for 10–15 minutes before serving. This brings out the brightness of the lemon and herbs.

Save garnish dill until the end. This keeps it vibrant and aromatic when serving, especially if you’re making the salad ahead.

Storage Instructions

• This salad holds up well in the fridge for up to four days.
• The flavors deepen over time, but the cucumbers can soften, so add them just before serving if you want extra crunch.
• Stir before serving and refresh with a squeeze of lemon or a pinch of salt if needed.

Final Thoughts

This chickpea salad is the kind of dish that feels light but doesn’t skimp on flavor. Serving it at a BBQ, pack it for potluck or make it ahead for busy weeknights. With simple ingredients and bold flavor, it’s a recipe worth keeping on repeat.

Other Salad Recipes To Try

• Chicken Bacon Ranch Salad
• Southwest Salad
• Jennifer Aniston Salad

Chickpea Salad

No ratings yet

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.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

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

Calories: 228kcal | Carbohydrates: 22g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1025mg | Potassium: 387mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1317IU | Vitamin C: 40mg | Calcium: 69mg | Iron: 2mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb