This Chickpea Salad is quick, easy and full of fresh flavors and crunchy texture. Made in one bowl with a simple lemon olive oil dressing, everything comes together in about 20 minutes!
This chickpea salad recipe is so fresh and inviting! It highlights garden tomatoes, crisp cucumbers and creamy avocado. Parsley and mint lend the salad liveliness with their fresh, herby flavor. Lemon juice and olive oil are poured right into the bowl; no extra dishes! It tastes like summer!
We love how simple and easy this salad is. It pairs with so many things and is a total crowd pleaser. Perfect for potlucks, picnics or summer gatherings.
One reader, Jenny says: “This is sooo delicious. So simple and colorful and tasty! Thank you, Sylvia, another winner!!” ⭐️⭐️⭐️⭐️⭐️
Chickpea Salad Recipe Ingredients
Chickpea Salad Ingredient Notes
- Chickpeas– use home-cooked or canned.
- Tomatoes- the fresher, the more flavorful. Cherry and grape tomatoes tend to be sweeter.
- Cucumber- English, Persian, Japanese, Burpless, any thin-skinned seedless cucumber. We go the easy route and don’t peel them, plus there is a lot of nutrition in the peel!
- Fresh Mint and Prsely- this makes the salad so fresh and bright!
- Lemon- adds brightness to the salad
- Red onion – to add a little punchy bite!
See the recipe card below for a full list of ingredients and measurements.
How To Make The Best Chickpea Salad
Step One- In a bowl, add chickpeas, cucumber, tomatoes, red onion, parsley, and mint. Cut the avocado into chunks (do this after everything else is prepped to prevent it from turning brown).
Step Two- Pour lemon juice and olive oil over the top. Add salt and pepper. Mix and serve.
Storing Chickpea Salad
This chickpea salad is best served within 12 hours because of the avocado. If you want to make it ahead or meal prep it, add the avocado just before serving.
FAQS
This salad is best served the day it’s made, but leftovers are still quite tasty the next day; however, the avocado may oxidize.
Protein-rich chickpeas are tossed with fresh tomatoes, crunchy cucumber, zesty red onion, and creamy avocado. Parsley and mint give the salad liveliness with fresh, herby flavor. Lemon juice and olive oil are poured right into the bowl, no extra dishes! It tastes like summer!
One cup of chickpeas contains 44g of net carbs and 14g of protein. Chickpeas are a healthy carb, abundant in vitamins and minerals, and packed with fiber and protein!
What to Serve With Chickpea Salad
Serve our chickpea salad alongside your favorite grill recipes for a light, healthy meal. Here are some of our favorites!
More Recipes You May Enjoy
Other fresh and easy summertime salads we love is this Classic Greek Salad and this fun Moroccan Watermelon Cucumber Salad. Give them a try, and let us know what you think!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Chickpea Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 cups
- Category: salad
- Method: tossed
- Cuisine: American
- Diet: Vegan
Description
This Chickpea Salad is quick, easy and full of fresh flavors and crunchy texture. Made in one bowl with a simple lemon olive oil dressing, it all comes together in about 20 minutes!
Ingredients
- 1 1/2 cups or 1 can chickpeas, drained and rinsed
- 2 cups cucumber, chopped in 1/2 inch chunks
- 1 1/2 cups cherry tomatoes, sliced in half
- 1/4 cup red onion, diced
- 1/2 cup parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 avocado (see notes)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large bowl, add drained chickpeas, cucumber, tomatoes, red onion, parsley, mint. Cut the avocado into chunks (do this after everything else is prepped to prevent it from turning brown).
- Pour lemon juice and olive oil over the top. Add salt and pepper. Mix and serve.
Notes
You can make the salad a couple of hours ahead of time, but leave out the avocado and add it just before serving to keep it from getting brown.
This salad is best served the day of, but the next day, leftovers are still pretty tasty, but avocado may oxidize.
Nutrition
- Serving Size: 1 cup
- Calories: 216
- Sugar: 2.3 g
- Sodium: 279 mg
- Fat: 16.6 g
- Saturated Fat: 2.3 g
- Carbohydrates: 15.9 g
- Fiber: 6.2 g
- Protein: 4.5 g
- Cholesterol: 0 mg
Thanks for this recipe; it sounds delicious to me. However, my husband is not a fan of cucumbers. What would you suggest as a substitute for that?
Thanks.
Sweet bell peppers, jicama, or fennel bulb might be nice!
Quick to make and really tasty. The colors and textures make it fantastic!
Glad you enjoyed Lesli!
Loved it. Simple and easy to make. Love how juicy the salad is.
Great to hear!
I was wondering if you had any other recommendations for herb combos for this salad?
Dill would be good with parsley or basil. Cilantro and basil- the basil will turn dark but still taste good.
I made it today. Because I didn’t have enough red onion, the punch came from marinated artichokes hearts. It was really good. It is necessary to use less oil the recipe calls for, because marinate has its own.
Sounds perfect!
This is sooo delicious. So simple and colorful and tasty! Thank you, Sylvia, another winner!!
So happy you enjoyed Jenny!
Your recipes are amazing, so delicious and healthy. I look forward to your emails, and nearly always make something featured in the email.( today it’s the chickpea salad) If I only have half an hour till I want the food on the table, I know I can always find a tasty quick meal on your site. thank you so much. Pauline
Thanks so much Pauline- and so happy you enjoyed this salad!
Another great recipe! Easy, healthy and delicious! Thank you!!!
Awesome to hear Marianne!