Chickpea Salad

• Holly’s Recipe Highlights: Chickpea Salad
• Ingredient Notes
• How to Make Chickpea Salad
• Storing Leftovers
• What to Serve with Chickpea Salad

Chickpea Salad is a bright, crunchy salad that’s full of fresh flavor. It’s easy to prep ahead and holds up well in the fridge, making it perfect for lunches or a potluck.

Holly’s Recipe Highlights: Chickpea Salad

• Flavor: Fresh and bright with crisp vegetables, chickpeas, and a tangy cumin-lemon dressing.
• Why Make It: Easy to chop, toss, and chill, and it tastes even better after sitting.
• Tools: This veggie chopper makes prep quick and ensures the bell peppers and cucumbers are evenly chopped.
• Serving Suggestions: Serve as a side, spoon into pita, or top with grilled chicken breasts or oven-baked shrimp for a delicious meal.

Total Time: 1 hr 25 mins Servings: 6 Cooking Method: Chilled

Ingredient Notes

• Chickpeas: Canned chickpeas keep this recipe quick and easy. Be sure to rinse well and pat dry for the best flavor. If using cooked-from-scratch chickpeas, make sure they’re tender and not mushy.
• Tomatoes: Cherry tomatoes work best for a fresh, sweet flavor, but canned diced tomatoes can be used.
• Cucumbers: English or Persian cucumbers stay crisp and don’t need much prep, making them a great choice for this salad. If using garden cucumbers, peel and seed them to ensure the salad doesn’t get watery.
• Green Pepper: Green bell pepper adds a nice crunch to this salad. Red, yellow, or orange bell peppers can be used instead for a slightly sweeter flavor.
• Red Onion: Red onion adds a bit of sharp flavor, so finely dice it to keep it from overpowering the salad. For a milder taste, soak it briefly in cold water before adding.
• Avocado: Optional, but it adds a creamy contrast to the salad. It’s best added just before serving or lightly tossed with lemon juice to help slow browning.

How to Make Chickpea Salad

1. Add the salad ingredients and rinsed chickpeas to a bowl (full recipe below).
2. Drizzle with oil, vinegar, and seasonings, then toss to combine.
3. Chill, then top with optional avocado before serving.

Storing Leftovers

• Refrigerate: Keep leftover chickpea salad in an airtight container in the refrigerator for up to 5 days. Keep avocado separate and add it just before serving. If already mixed in, the avocado may soften and darken while it sits.
• Serving: Stir it before serving since the dressing can settle at the bottom. Leftovers can be refreshed with a small splash of red wine vinegar, olive oil, or lemon juice.
• Freezing: Freezing is not recommended.

Did you enjoy this Chickpea Salad Recipe? Leave a comment and rating below.

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

• In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.

• Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.

• If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.)

• Refrigerate for at least one hour before serving.

Store leftover chickpea salad in an airtight container in the refrigerator for up to 5 days. 

Calories: 160 | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 107mg | Potassium: 430mg | Fiber: 4g | Sugar: 3g | Vitamin A: 989IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.