Easy Chickpea Salad Recipe
Summer is on the way! There’s something about the sunshine that just encourages me to enjoy simple meals made with the most fresh ingredients. Maybe it’s the abundance of farmer’s markets popping up and bursting with color. I was craving some vibrant veggies, and voila! My chickpea salad was born. This salad is an excellent source of protein. If you’re vegetarian or looking to include more meatless meals into your diet, this recipe is a must. You can make this salad for an entire meal or as a side. The chickpeas are so filling! Nothing like feeling satiated off fresh, good-for-you ingredients.
Chickpeas – Aka garbanzo beans, drained and rinsed. Tomatoes – Any type cut into small pieces. English cucumber – Cut as small or large as you like. I only used half but feel free to use the entire cucumber. Bell pepper – I used red. Any type you have handy will work. Green onion – Use as much or little as you prefer. Fresh herbs – I used basil, but feel free to add some parsley or other fresh herbs you have. Pea shoots – I love these added to salads, they’re a great substitute for leafy greens in salads and add a burst of sweet pea flavor. Olive oil – Extra virgin works best. Lemon juice – I used lemon juice from a whole lemon, but feel free to use more or less based on how your like your salads. Feta cheese – this is a no brainer in salads like these. Feta cheese adds saltiness to this salad, plus it makes it more filling. Salt and pepper – To taste.
How to make chickpea salad
What else can I mix into my salad?
From canned items to fresh produce, this salad is made with a really simple dressing and will work with practically anything you have on hand. Need some inspiration? Try these:
Red onion Avocado Cotija, cheddar cheese Corn Peas Black beans, red kidney beans, navy beans. Dried fruit Nuts Shredded chicken Bacon
What to serve with your chickpea salad
Chickpeas are one of my favorite ways to bulk up a salad. They’re filling and packed with protein. I actually made this salad an enjoyed it all on its own as a healthy lunch! The only thing I wish I had was some good homemade bread to soak up the extra dressing at the bottom of my bowl:
No Knead Bread Artisan Bread No Knead Skillet Bread Dark Rye Bread
This salad would also be wonderful served with a light protein such as chicken or fish:
Baked Chicken Breast Spatchcock Chicken Lemon Chicken Piccata Sticky Chinese Chicken Wings Sole Meuniere Maple Soy Grilled Salmon Garlic Butter Baked Salmon Italian Shrimp Bake with Pasta
How to store leftovers
Transfer your leftovers to an airtight container and store in the fridge for 3-5 days. You may find that the salt in the dressing pulls moisture from the veggies in the salad. If you plan on having leftovers, you can prepare the dressing separately and toss with the salad as you enjoy it.
Looking for more fresh salad recipes? Search no more:
Cobb Salad Tabbouleh Salad Creamy Cucumber Salad Chopped Salad Broccoli Salad Black Bean Corn and Avocado Salad Summer Salad with Herbed Ricotta
title: “Chickpea Salad” ShowToc: true date: “2024-09-25” author: “Tai Williams”
Be sure to try my Thai Chicken Salad, Corn Salad, and Mango Salsa recipes next!
Chickpea Salad
This Chickpea Salad is way better than you can even imagine. It lives in our fridge in the hot summer months. It’s such a quick, satisfying, protein-packed snack, side dish, or quick lunch. It’s easy to make ahead of time and take on the go too! The dressing absolutely makes this salad. You can use bottled dressing for a shortcut, but I highly recommend trying the homemade version. Just incredible. The best part about this is that there is no cooking required! And it makes the best side dish recipe for a potluck or BBQ. Be sure to check out my PRO TIPS below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine dressing ingredients in a container with a lid and shake well to combine. Combine salad ingredients in a large bowl. Add the dressing and toss to combine. Chill for 1-2 hours prior to serving. See below for tips on how to make this 1 day ahead of time!
Make-Ahead Method
This recipe can be prepared up to 1 day ahead of time! Store it in an airtight container until ready to serve. Add the avocado just before serving. Be sure to pat the diced vegetables dry with paper towels for ultimate fresh and crisp results. Optional: You may want to add the dressing and cheese just before serving. Pro Tip: If stored separately, the dressing may separate and partially solidify in the fridge overnight. Just let it sit out at room temp for 20 minutes or so and give it a good shake prior to serving!
Storage
Store in an airtight container and refrigerate for up to 3 days.
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Tried This Recipe?
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Salad Dressing Shaker– To combine the dressing. Silicone Spatula– I use this to gently combine the salad ingredients. Glass Serving Bowls with Lids– Makes it easy to keep certain ingredients separate until ready to serve, with lids for easy transportation. Chefs Knife– I have this one. It’s high quality and affordable. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
