Chickpea Salad

5 from 1 vote

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 Time15

Total Time20

Course: Salad

Cuisine: American

Keyword: Chickpea Salad Recipe

Servings:

Calories: 228kcal

Ingredients

2 15.5-ounce cans chickpeas, drained and rinsed under cool water
1½ cups diced English cucumber cut into ½-inch pieces
1½ cups diced red bell pepper seeds and stem removed and cut into ½-inch pieces
1 cup grape tomatoes cut in half lengthwise
½ cup pitted kalamata olives cut in half lengthwise
¼ cup finely diced red onion
2 tablespoons chopped fresh parsley plus additional for optional garnish
1 cup crumbled feta cheese plus additional for optional garnish
⅓ cup olive oil
3 tablespoons fresh lemon juice
2 teaspoons honey
2 teaspoons Dijon mustard
1 teaspoon grated garlic
½ teaspoon salt
¼ teaspoon black pepper

Instructions

To a large mixing bowl add the chickpeas, cucumber, red bell pepper, grape tomatoes, kalamata olives, red onion, parsley, and crumbled feta cheese.
Whisk together in a small bowl the olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper until well combined.
Pour the dressing over the vegetables and gently fold together to combine. Be careful not to mix too vigorously as you do not want to break apart the crumbled feta cheese too much when mixing.
Transfer to a serving bowl and garnish with an additional sprinkle of chopped fresh parsley and crumbled feta cheese if desired before serving.

Notes

Chickpeas are oftentimes labeled Garbanzo beans depending on the brand.
If the salad has been refrigerated for a long period of time, you may want to give it a gentle stir before serving as some of the dressing will settle to the bottom of the bowl.

Nutrition