Chickpea Salad
Updated
Updated
This Chickpea Salad is one of my favorites. It’s a ridiculously easy and healthy side salad that requires no cooking, comes together in 15 minutes, and costs less than $5.00!
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5 STAR REVIEW
Easy Chickpea Salad Recipe
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. I like to roast them for a snack, or even put them in cookies! And they are 100% the star in this Chickpea Salad.
I love using chickpeas as a healthy, feel-good way to add plant-based protein to my meals—especially in salads and soups. This chickpea salad is one of my favorites because it’s not only delicious, but also gluten-free, dairy-free, and totally vegan. That means I can make it for just about anyone, no matter their dietary needs!
Chickpea Salad
Ingredients
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, minced
- 2 medium limes, juiced
- 1½ tsp cumin
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
- ½ medium red onion, finely diced
- 1/3 cup chopped parsley, cilantro also works
- 3 cans (15-oz. 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chickpea Salad Step by Step
Make the dressing: In a large bowl, whisk together 3 tbsp olive oil, 4 cloves garlic, juice from 2 limes, 1½ tsp cumin, ½ tsp salt, and ¼ tsp cayenne.
Add the remaining ingredients: Add the ½ onion, 1/3 cup parsley, and 3 cans chickpeas. Stir gently to combine.
Refrigerate or serve and enjoy: Serve right away or ideally refrigerate for a few hours. The flavors get stronger the longer they have to meld.
Recipe Variations
I 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 that 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 Store
This recipe should be stored in an airtight container in the refrigerator and will keep up to 3 days.
What To Serve 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 this moist grilled chicken, easy glazed Air Fryer salmon, or slow cooker 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!
Absolutely amazing salad the whole family loved. On second make of it, I doubled the garlic and used red pepper flakes instead of paprika. Added a bit more kick and zing without changing the flavour profile or intent.
The flavors in this chickpea salad are so vibrant! It was delicious!!
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. :)