This Chickpea Salad is a ridiculously easy and healthy side salad that requires no cooking, comes together in 15 minutes, and for under $5.00!
Love chickpeas? Don’t miss our Chickpea Curry, Beet Hummus, and Three Bean Salad.
It’s so hard to believe that once upon a crazy time I didn’t like chickpeas, because now my pantry is stocked with them. They’re great used in salads and soups. Roast them for a snack, or even put them in cookies! And they are 100% the star in a Chickpea Salad.
What are Chickpeas?
Chickpeas are legumes and part of the pea family. They are round and tender, with a wonderful nutty flavor. Buy them canned and simply drain and rinse, they are incredibly inexpensive and such a versatile food. P.s. Chickpeas and Garbanzo beans are the same thing – just named differently depending on whether you’re in the US or Europe.
Are Chickpeas Healthy?
Yes! They are so healthy and good for you, and a perfect way to add a plant-based protein to salads and soups. Chickpeas are:
- High in protein and fiber.
- Rich in vitamins and minerals.
- Good for weight loss because they keep you full longer.
- Help control blood sugar (due to the starch levels, which digest slowly.)
- This chickpea salad is gluten free, dairy free, and even vegan, accommodating all kinds of diets.
Chickpea Salad Recipe
You’ll love this simple recipe with its brilliant flavors, and fresh ingredients. Here’s what you’ll need:
(Scroll below for the complete printable recipe and measurements.)
- Chickpeas: We use canned chickpeas for convenience. Make sure to drain and rinse them, to avoid excess sodium.
- Red Onion: Raw red onion is perfect for salads because of their mild flavor. We also love the pop of purple color.
- Garlic: For aromatics and zingy flavor. Use fresh.
- Lime juice: Fresh lime juice adds a bright citrusy flavor.
- Olive Oil: This is the base of the dressing. Use extra virgin and a high quality brand.
- Parsley: Fresh herbs adds a critical flavor in this salad. We prefer parsley, but you could also use cilantro.
- Seasonings: Cumin, cayenne, and salt are the perfect trio of seasonings for this salad.
Recipe Variations
We make this salad super simple with just chickpeas, onion, herbs, garlic, and a vinaigrette, but you can absolutely add in vegetables to make it more hearty. Keep in mind when adding a lot more ingredients, you will most likely need to double the dressing. Try adding:
- Bell pepper
- Cucumber
- Cherry tomatoes
- Kalamata olives
- Cooked couscous
- Feta cheese
How to Make Chickpea Salad
Our Chickpea salad could not be easier to make – there’s no cooking required and it comes together in 15 minutes tops! Simply drain and rinse the chickpeas, chopped up the fresh vegetables, make the dressing, and toss to coat. We recommend letting it chill in the fridge for a few hours before serving so the flavors can meld. This recipe is so great served as a side that won’t weigh you down, or to have on hand for a late afternoon craving.
Make Ahead and Storing Leftovers
How long does Chickpea Salad last? This recipe should be stored in an airtight container in the refrigerator and will keep up to 3 days.
What Goes with Chickpea Salad?
Honestly, it’s so good right out of the bowl! But this salad pairs well with just about anything. Some suggestions include Grilled Chicken, Air Fryer Salmon, and Cuban Pork. You could also mix it up with some tuna fish and serve it as lettuce wraps, or mash it up and spread it on avocado toast. Yummy!
Chickpea Salad Video
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Chickpea Salad
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic , minced
- 2 medium limes , juiced
- 1 1/2 teaspoons cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 medium red onion , finely diced
- 1/3 cup chopped parsley
- 3 cans (15 ounce each) chickpeas , drained and rinsed
Instructions
- In a large bowl, whisk together the olive oil, garlic, lime juice, cumin, salt, and cayenne.
- Add the onion, parsley, and chickpeas; stir gently to combine.
- Serve right away or ideally refrigerate for a few hours. The flavors get stronger the longer they have to meld.
Video
Nutrition
Other Notes
Delicious, easy, and versatile..
I love chick peas..keep them around always for a snack..and added advantage..under the new Weight Watchers program they are zero points..so feel free to eat away !..
I couldn’t wait to try this. Everything about it sounded and looked delicious. And it WAS!
A friend of mine made this for me and I begged her for the recipe. Loved it! Thank you!
Made this today and LOVED it! Holy Cow! Found your blog by accident the other day but I’m glad I did!
We make something similar all the time! Goes REALLY good with beer. What we do is take the chickpeas and place them on a preheated pan with a bit of olive oil (but really…just a little bit) and we kinda stir fry them until you see they’re more golden. Then we add some salt and cumin and that’s it. It’s a nice warm snack and the kids LOVE it.
I don’t eat beens too often, but I’ve read an amazing article on how healthy it is, so will try your salad :)
I have been trying to have a bean salad at least once a week to use up all my fabulous beans from Rancho Gordo’s Year of Beans. This was just what I needed! DELISH.
This is a ‘must make’–I’m loving it!
Just made this and it is wonderful. I was needing a side dish for my Mexican Salmon burgers and this is a perfect parring for them. I did add a little more cumin, used cilantro instead of parsley and added some lime zest. Perfection!
I had this one saved for a while, but wasn’t sure when I’d make it since Steve doesn’t like chickpeas. Good to know you liked it – maybe I will make it for lunch for just me and my mom, alongside another dish. :)