Chickpea Salad Recipe

This Chickpea Salad is loaded with fresh veggies, herbs, and a bright vinaigrette dressing. It’s a flavorful Mediterranean-inspired salad that’s perfect for make-ahead lunches or your next summer gathering.

This is my family’s favorite chickpea salad. It’s so easy to make and holds up well in the fridge, which makes it an excellent choice for meal prep. It’s also vegan friendly if you don’t add the optional feta cheese.

Fortunately for me, my toddler loves beans, so I like making this bean salad because it’s packed with plant-based protein and fiber. It’s healthy, colorful, and comes together in minutes.

Chickpea salad ingredients

Chickpeas (garbanzo beans): You’ll need two small cans of chickpeas for this recipe or 3 cups of cooked chickpeas.

Chickpeas have a mild and nutty taste. Due to its neutral flavor profile, this allows them to easily absorb the herbs and dressing in this salad.

Cherry tomatoes: I love using juicy summer cherry tomatoes in this salad. You can use grape tomatoes if you prefer.

Bell pepper: You can use red, orange or yellow bell pepper in this salad. I like using red bell pepper.

Cucumber: I like using mini cucumbers, also known as Persian cucumbers. They tend to be a little less watery than English cucumbers. But you can use English or Persian cucumber in this salad.  

Red onion: This adds a sharp bite to the salad that balances the earthy chickpeas.

Sun-dried tomatoes: This adds a delicious flavor to the salad. The key is to chopped the sun-dried tomatoes small so they’re evenly dispersed throughout the salad.

If you don’t like sun-dried tomatoes, you can use chopped pitted kalamata olives instead.

Fresh herbs: I like using a combination of fresh parsley and dill. I’ve also tried this salad with fresh mint, which is quite lovely too.

Feta cheese: This adds a creamy and salt flavor to the chickpea salad. It’s an optional ingredient, so leave it out if you’re dairy-free.

Red wine vinaigrette dressing: My homemade vinaigrette dressing is the perfect way to tie all the flavors of this salad together.

It’s made with extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic, dried oregano, salt, and freshly ground black pepper.

How to make chickpea salad

Make the dressing. In a jar with a fitted lid or small bowl, add the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey (or maple syrup if using), garlic, oregano, salt, and freshly ground black pepper.

Seal the jar and give it a good shake until everything is fully combined or whisk to combine.

Assemble the salad. In a large bowl, add the chickpeas, cherry tomatoes, bell pepper, cucumber, red onion, sun-dried tomatoes, fresh herbs, and crumbled feta cheese (if using). Drizzle the prepared dressing over everything and toss to combine.

What to serve with chickpea salad

This chickpea salad is hearty enough to be a satisfying lunch or side dish. Below are some more ideas you can pair with this chickpea salad.

Protein: Grilled chicken, salmon, or tofu.

Bread: Warm pita bread with tzatziki sauce or hummus, baked flatbread, or a French baguette.

Grains: Moroccan-inspired quinoa salad, farro, or rice pilaf.

Potatoes: Lemon parmesan roasted potatoes, roasted baby potatoes, classic potato salad.

Make-Ahead and Storage Tips

Leftover salad will keep for up to 3 days when stored in an airtight container in the fridge.

If you’re planning on making this salad in advance, wait until just before serving to add the cherry tomatoes and fresh dill or mint (if using).

This will prevent the tomatoes from softening in the fridge and the fresh herbs from wilting after chopping.

Please let me know how you like this Chickpea Salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this chickpea salad as much as I do.

Print