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!
With summertime upon us, we thought it would be nice to have some quick fresh salads that are easy to put together. This Chickpea Salad is simple and perfect for showcasing ripe tomatoes and garden cucumbers. 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!
Another fresh and easy summertime salad 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!
Table of Contents
Ingredients In Chickpea Salad
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- this makes the salad so fresh and bright!
See the recipe card below for a full list of ingredients and measurements.
How To Make 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.
Chickpea Salad FAQS
This salad is best served the day of but leftovers are still pretty tasty the next day, just not as vibrant.
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
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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 1x
- 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 bowl add 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 hours ahead of time, leave out the avocado and add in just before serving to keep it from getting brown.
This salad is best served day of but next day leftovers are still pretty tasty just not as vibrant.
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
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!