For a tasty and healthy side dish that you can put together in minutes, try this chickpea salad recipe!

Chickpea salad has crisp cucumbers, juicy tomatoes, a little red onion, and protein-packed chickpeas all tossed in a simple dressing!

Toss in some chicken, quinoa, and feta and make it a main dish that will keep kids and family satisfied all day long!

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A Healthy Salad!

  • Loaded with fiber, and packed with protein this salad is an energizing favorite for lunches or light evening meals.
  • It is quick to make with easy prep.
  • Perfect for using up leftover veggies, lemon chicken thighs, ham, or cheese!
oil , tomatoes , lemon , salt and pepper , cucumber , chickpeas and onion with labels to make Chickpea Salad Recipe

Ingredients and Variations

Chickpeas – AKA “garbanzo beans” should be rinsed before using. Cooked and cooled chickpeas can be used too, but canned saves a lot of time!

Vegetables – English cucumbers are preferred in this recipe as they are denser, don’t need to be peeled, and have fewer seeds. “Field” (regular) cukes can be used, too! Grape tomatoes come in fun colors, but you can use a diced tomato or halved cherry tomatoes.

Dressing – No blending or whisking! Just toss the salad ingredients with olive oil and lemon juice! Feel free to use your favorite Italian or Greek dressing as well. This copycat Olive Garden dressing is another zesty alternative!

Variations – Diced avocados, sliced black olives, halved kalamata olives, a sprinkle of parmesan or feta cheese crumbles will give new life to this recipe every time you make it!

How to make Chickpea Salad

Fresh, fast, and flavorful – chickpea salad is a year-round winner!

  1. Cut the veggies.
  2. Drain the chickpeas
  3. Toss with the two-ingredient dressing

Tips for Success

  • Assemble the salad up to a day ahead and dress just before serving.
  • If using avocados or cheese, keep them separate and add them just before dressing.
  • This salad is best served extra cold when all the ingredients are crunchy, cold, and refreshing!


Keep leftover chickpea salad in a covered container for up to 3 days.

Drain any liquid from the salad before serving.

Avoid freezing chickpea salad since high-moisture vegetables like cucumbers, tomatoes, and onions will not be firm once thawed.

Other Tasty Salad Recipes

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Chickpea Salad Recipe

This easy vegetarian salad is packed with protein, crunch and vibrant flavors!
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Holly



  • 2 cups grape tomatoes
  • 1 medium cucumber
  • 15½ ounces can chickpeas drained and rinsed
  • ¼ red onion slivered
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste


  • Slice the cucumber into thin half-moons and cut the grape tomatoes in half.
  • In a large bowl, combine the cucumber, tomatoes, chickpeas, and onion.
  • Drizzle olive oil and lemon juice over the salad, season with salt and pepper, and toss to combine.


  • Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
  • Optional additions include crumbled feta cheese, sliced olives, or fresh chopped herbs like dill or parsley.
5 from 1 vote↑ Click stars to rate now!
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Nutrition Information

Calories: 143kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 207mg | Potassium: 284mg | Fiber: 4g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American

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