Get my Cookbooks! Chickpea Salad
This healthy Chickpea Salad is easy to make with a simple homemade dressing and fresh ingredients like Feta, cucumbers, tomatoes, and more! It makes a great summer snack and side dish.
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!
Pro Tips
- This recipe uses canned chickpeas for ultimate convenience and to eliminate the need for cooking.
- To use Dried Chickpeas: Cook them first and let them cool. Canned chickpeas are salted, so consider adding additional salt to this recipe if using dried.
- English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content when compared to regular cucumbers.
- Cheese: Feta is a wonderful addition to this salad as it completes the Greek theme. Mozzarella and/or Parmesan may also be used.
- Avocado: Cube the avocado just before serving for ultimate freshness. Squeeze a little extra lemon or lime juice over it to keep it fresher longer!
- Dressing: Approximately ½ cup store-bought dressing may be used if needed (but the homemade version is SO good!) Greek works well in this salad as does Italian. If using Italian, consider using mozzarella pearls and/or Parmesan cheese instead of feta.
- Optional additions include: Corn, jalapenos, black beans, green onions, and bacon.
- My Cowboy Caviar recipe uses avocado and black beans, and my Corn Salad is a great variation as well!
Storage
- Store in an airtight container and refrigerate for up to 3 days.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 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.
Try These Next
-
- Egg Roll in a Bowl
-
- Mango Salsa
-
- Italian Pasta Salad
-
- Tortellini Pasta Salad
-
- Thai Chicken Salad
-
- Cucumber Avocado Salad
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Tried This Recipe?
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Chickpea Salad
This healthy Chickpea Salad is easy to make with a delicious homemade dressing and fresh ingredients like Feta, cucumbers, tomatoes, and more!
Ingredients
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, sliced
- 1 cup English cucumber, diced
- 1 cup green bell pepper, diced
- ½ cup red onion, diced
- ½ cup black olives, sliced
- ¼ cup parsley, roughly chopped
- 1 avocado, cubed
- ¾ cup feta cheese
Dressing:
- 3 tablespoons avocado oil, or extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- ¾ teaspoon EACH: minced garlic, Dijon mustard, dried oregano, dried basil, salt
- ¼ teaspoon pepper
Instructions
- Combine dressing ingredients in a container with a lid and shake well to combine. Refrigerate while you cut/dice remaining ingredients for the salad. I like to place the veggies on paper towels to absorb excess moisture for extra fresh/crisp results.
- Place salad ingredients in a large bowl and gently toss to combine. Add the salad dressing and toss to combine well.
- For best results, chill for up to 2 hours prior to serving. See notes if making 1 day ahead of time.
Notes
Pro Tips
Make Ahead Method
Storage
The nutritional information provided is an estimate and is per serving. There are 5 servings in this recipe.
- This recipe uses canned chickpeas for ultimate convenience and to eliminate the need for cooking.
- To use Dried Chickpeas: Cook them first and let them cool. Canned chickpeas are salted, so consider adding additional salt to this recipe if using dried.
- English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content when compared to regular cucumbers.
- Cheese: Feta is a wonderful addition to this salad as it completes the Greek theme. Mozzarella and/or Parmesan may also be used.
- Avocado: Cube the avocado just before serving for ultimate freshness. Squeeze a little extra lemon or lime juice over it to keep it fresher longer!
- Dressing: Approximately ½ cup store-bought dressing may be used if needed (but the homemade version is SO good!) Greek works well in this salad as does Italian. If using Italian, consider using mozzarella pearls and/or Parmesan cheese instead of feta.
- Optional additions include: Corn, jalapenos, black beans, green onions, and bacon.
- My Cowboy Caviar recipe uses avocado and black beans, and my Corn Salad is a great variation as well!
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.
The nutritional information provided is an estimate and is per serving. There are 5 servings in this recipe.
Nutrition
Calories: 342kcal, Carbohydrates: 28g, Protein: 10g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 20mg, Sodium: 1070mg, Potassium: 678mg, Fiber: 9g, Sugar: 8g, Vitamin A: 1068IU, Vitamin C: 58mg, Calcium: 179mg, Iron: 3mg
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Love this recipe! I made the homemade dressing and my avocados weren’t ripe yet, but it was just as amazing without them!! Will definitely be making this often! A great way to add more healthy veggies in my diet!
Hi Michaela! I’m sooo happy that you loved this salad, I can’t get enough of it- the dressing is so good! Thank you so much for taking the time to leave a review, can’t wait for you to try it with avocados next time!! 🙂