Fresh veggies, herbs, and a savory dressing give this chickpea salad recipe a bold flavor. Healthy and filling, perfect for picnics and lunches!
You can never have enough chickpea salad recipes in your pocket, right? I certainly feel the same way, and I hope you do too, because while there are *several* chickpea salads on this blog, this NEW chickpea salad recipe is a real eye-catcher.
It’s full of fresh Mediterranean flavors – crunchy cucumbers harmonize with juicy tomatoes, which in turn contrast with the tender chickpeas. Salty olives and pickled onions add delicious flavor and a handful of herbs add a fresh touch. A tangy lemon dressing completes the whole thing.
This chickpea salad is healthy, filling, flavorful and fresh. This is exactly what I love to make for picnics and lunches all summer long. Just add a dose of sunshine to make a meal out of it. Enjoy!
Ingredients for the chickpea salad recipe
Here’s what you need for this chickpea salad recipe:
- Chickpeas, Naturally! Also known as chickpeas, these time-tested legumes are high in fiber and plant-based protein. You will need two cans or 3 cups cooked for this recipe. Learn how to cook dried chickpeas with my guide to cooking dried chickpeas.
- Cocktail Tomatoes – Use a mix of yellow and red to add a nice variety of colors to this salad. Cherry tomatoes are fair game too!
- English cucumber – To crunch! I like to use English cucumbers here because of their thin skin and few seeds. If you only find regular cucumbers, peel and core them before slicing them up and adding them to the salad.
- Pickled Red Onions – They add a tangy flavor. No time to pickle? Sliced ​​spring onions would also work here.
- Kalamata olives – For salty, salty taste.
- Fresh parsley, dill and mint – They make this salad incredibly flavorful and fresh. I especially like how the dill brings out the flavor of the pickled onions and dressing.
- And the lemon dressing – This savory dressing finishes off the whole salad! It’s a simple concoction of olive oil, lemon juice, Dijon mustard, garlic, salt and pepper.
The full recipe with measurements is below.
How to prepare this chickpea salad
This chickpea salad recipe is super easy to make! That is how it goes:
First prepare the dressing. Whisk together the olive oil, lemon juice, mustard, garlic, salt, and several peppercorns in the bottom of a large bowl.
Next add the chickpeas, olives, pickled onions and greens. Mix these savory ingredients together to coat with the dressing.
Then add the fresh herbs. Stir again, making sure the salad ingredients are well mixed.
Finally taste and serve! When making this salad for a summer get-together or special occasion, I like to baste it with more fresh mint leaves before serving.
Recipe variations for chickpea salad
I love this chickpea salad recipe the way it’s written, but it’s completely flexible. Feel free to change it up! Add your favorite ingredients or use what you have on hand. Here are a few ideas to get you started:
- Change the vegetables. Add the diced red peppers or roasted red peppers along with the tomatoes and cucumber. Blanched green beans or avocado would also be great here.
- Add a cheese. This recipe is currently vegan, but if it’s not, there’s no reason you couldn’t add some cheese. Crumbled feta cheese would be especially good.
- Make a green salad out of it. Serve the chickpea salad on a bed of chopped romaine lettuce.
Let me know what variations you try!
Storage and make-ahead tips
This chickpea salad will keep in an airtight container in the refrigerator for up to four days. Prepare to serve as a side at a summer potluck or picnic, or pack for lunch.
Top: The fresh mint will darken and wilt if left in the dressing. If you’re making this salad more than an hour or two in advance, wait until you’re ready to serve to add the mint.
More high protein salad recipes
If you love this chickpea salad, try one of these high-protein salads next:
Can’t get enough chickpeas? Next, try this Chickpea Salad Sandwich!
Chickpea salad
serves 4 until 6
This easy chickpea salad recipe is filling and delicious. Filled with high-protein chickpeas, fresh veggies, and a zesty lemon dressing, it’s a perfect side dish for a picnic or healthy lunch.
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In a large bowl, stir together olive oil, lemon juice, garlic, mustard, salt, and several peppercorns.
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Add the chickpeas, tomatoes, cucumbers, pickled onions and olives and mix together. Add parsley, dill and mint and mix again.
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Season to taste, garnish with fresh mint leaves and serve.