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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 in a white bowl with Feta, cucumbers, tomatoes, olives, and dressing.

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!

Ingredients for making Chickpea Salad on a white surface with labels.

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!

Ingredients for Chickpea Salad in a glass bowl before and after being mixed together.

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.

Chickpea Salad in a white bowl with a spoon on the side and dressing on top.

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Chickpea Salad with feta cheese, dressing, and vegetables.

Chickpea Salad

5 from 9 ratings
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
  • 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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22 comments on “Chickpea Salad”

  1. Are your nutrition facts for the whole recipe or for a specific amount

    • Hi Carla! Nutritional information is per serving, the number of servings are listed at the top of the recipe card in the middle. This recipe has 5 servings.

  2. I’ve made this salad many times for my friends and family and it’s always a hit! I made some this morning to pair with our dinner and my son instantly smelled the vegetables – he requested some as I was making it! He rates it a 10 out of 10 and had two bowls this morning.
    I add cilantro to my salad!

  3. This recipe is a favorite in our house now! We like to add beets and/or quinoa and it’s really tasty. Thank you for sharing!!

    • HI Heather!! I am sooo happy to hear that, this is one of my favorite new recipes that I made this summer! I underestimated what chickpeas can bring to a salad! My mom makes the recipe like every other day. 😂 Thank you so much for taking the time to leave a review, I appreciate it so much! -Stephanie

  4. This has been my go to salad this summer.  I make a basil vinaigrette dressing and use two cans of chickpeas.  I sometimes omit the avocado.

    I love this recipe and the compliments I get.  Thank you Cozy Cook!

  5. I was blown away by this salad…best salad dressing ever! Salads are a big part of my life so when I find a good recipe, it’s a god given gift!  It’s my go to salad dressing for every salads going forward. Just the right blend of ingredients. The honey was a nice touch.

    I also really enjoyed the chickpeas. It was filling and I was pleasantly satisfied. Normally I add meat to satisfy my protein cravings, but the chickpeas was a great substitute. This is a very satisfying meal and I am so grateful to have found this recipe! Thank you Stephanie!

  6. I ordered the cookbook and don’t see this one in the book. Is there more than one cookbook?

    • Hi Patricia! The Cozy Cookbook contains as many of our most popular recipes that we could fit. Since it went to press, we have continued to come out with new recipes every week. The most popular of those recipes will make the cut for book #2. ❤️ (This Chickpea Salad recipe came out 2 days before you placed your order.) 🙂

      • This recipe was sooo tasty! I had to make a few substitutions based on what was in my pantry and I added in some chopped up chicken. It was really easy to make and I’m definitely adding it to my rotation.

      • That’s GREAT news Marina!! I’m so glad that you were able to make it work based on what you had on hand! Nicely done! Thank you so much for taking the time to leave a review! -Stephanie

  7. Omg!  This recipe was BY FAR one of the best things I’ve ever had!  My ten year old son couldn’t stop eating it!

    • That is the BEST news Abbey!!! You made my day, thank you so much for taking the time to leave a review, I’m so happy that it was a hit with your ten year old! YAY!!! -Stephanie

  8. This Chickpea Salad recipe is crazy good. I don’t say that lightly either–I’ve never had chickpea’s taste so darn good! I LOVE the combination of flavors and textures-all fresh and healthy! I decided to pick up some Mt Vikos sheep/goat milk feta to go in this recipe because I really like the strong tasting authentic Greek feta taste. It didn’t overpower anything and mixed wonderfully with the other vegetables. And this dressing—AMAZING- and so, so versatile! I feel like it will go with so many salads I make and I really want to keep it on-hand at all times!!! What a find!!!! Thank you so much…I just love this recipe and I’m keeping it ALL FOR MEEEEEE!!!!! 🙂

  9. Looks delicious. Would definitely make it for a side dish. Simple ingredients used.

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