This chickpea salad recipe is something we make all the time at our house. Like, seriously at least a couple times a month. I usually serve this along side greek meatballs but it’s a great side salad for lots of different meals. You could serve this as a main course and it especially makes a great lunch as it can be made ahead and travels well.
One thing I love about this chickpea salad is it’s simple. With just a handful of ingredients you can have a fresh, bright tasting meal. It also makes a filling vegetarian option as there’s a good amount of protein and carbs from the chickpeas.
Related: Try my recipes for homemade hummus and tzatziki (another recipe we make a LOT at our house).
Chickpea Salad Ingredients
- Chickpeas – also called garbanzo beans
- Tomatoes – I like cherry tomatoes best for this recipe
- Cucumber
- Garlic
- Parsely
- Lemon juice
- Olive oil
- Salt
How to make Chickpea Salad
First chop up the tomatoes and cucumber. Mince the garlic. Drain and rinse the chickpeas. Chop up the parsley.
In a medium sized mixing bowl combine the tomatoes, cucumber, garlic, chickpeas and parsley. Squeeze the lemon juice over all and add the olive oil. Mix well. Season with salt.
Tips and Substitutions
- If you don’t have parsley I have used cilantro or dill in this salad and they are both great.
- If needed you can substitute the lemon juice for lime juice.
- If you are serving this chickpea salad as a main course a few additions that take it to the next level are sliced kalamata olives and cubed feta.
- This salad is great the day it’s made but can be stored in an airtight container in the refrigerator for at least a couple days.
More Salad Recipes
- 7 Layer Salad
- Tomato Burrata
- Broccoli Salad
- Classic Pea Salad
- Cucumber Salad
- Grape Salad
- Fruit Salad
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Ingredients
- 15 ounces chickpeas
- 10-12 ounces cherry tomatoes
- 10-12 ounces cucumber
- 2 tablespoons parsley
- ½ lemon
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Instructions
- First chop up the tomatoes and cucumber. Mince the garlic. Chop up the parsley.
- Drain and rinse the chickpeas.
- In a medium sized mixing bowl combine the tomatoes, cucumber, garlic, chickpeas and parsley.
- Squeeze the lemon juice over all and add the olive oil.
- Mix well. Season with salt.
Notes
- If you don’t have parsley I have used cilantro or dill in this salad and they are both great.
- If needed you can substitute the lemon juice for lime juice.
- If you are serving this chickpea salad as a main course a few additions that take it to the next level are sliced kalamata olives and cubed feta.
- This salad is great the day it’s made but can be stored in an airtight container in the refrigerator for at least a couple days.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
