This summer, make an easy, high-protein salad that everyone loves- Chickpea Salad. This zesty Medetterain-style recipe is made with simple ingredients like feta, tomatoes, and cucumbers tossed with chickpeas.
This really is the best Greek-style salad, a homemade, protein-packed dish for any occasion. Serve it cold for the best summer or spring salad. And did we mention it's quick to make?
How to eat? One of the best things about this recipe is how versatile it is! You can add it to a sandwich, wrap, or pita, or eat it on its own. It makes a great lunch or side salad for dinner.
Fresh salads are great for the summer months and we love helping you make them! Try our Turkish salad, Jennifer Aniston Salad, Summer Salad, and Korean cucumber salad.
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What goes in Chickpea Salad?
With all the veggies you love in a tasty, lemony citrus dressing, we use only the best ingredients for this salad.
- Chickpeas- Use canned chickpeas that have been rinsed and drained.
- Vegetables- For the best experience, use an English cucumber, red onion, and cherry tomatoes. Cherry tomatoes are a must! Other varieties will get too mushy when tossed with the other ingredients.
- Lemon- A freshly squeezed lemon is always recommended for the best and strongest flavor. You will also need the lemon zest. In a pinch feel free to use lemon juice. Use our homemade lemon vinaigrette.
- Feta- Bring on the feta! We love the salty crumble of feta and this recipe is perfect for that strong flavor. It complements the chickpeas and vegetables.
- White wine vinegar- Used as a base for the dressing.
- Olive Oil- The best oil for a Mediterranian-inspired dish.
- Spices- A combination of salt, pepper, lemon zest, and red pepper flakes makes for one tasty and flavorful dressing.
- Parsley- Use fresh parsley to mix in. You can also substitute this for fresh mint, basil, or dill for different flavors.
See recipe card for quantities.
How to make Chickpea Salad
Learn how to assemble chickpea salad with these quick and easy step by step process photos.
- Begin by mixing the olive oil, vinegar, spices, and lemon juice in a small bowl.
- Chop the vegetables and parsley. Drain and rinse the chickpeas and add them to a medium mixing bowl.
- Add the prepared dressing to the top of the chickpea mixture.
- Toss until all of the ingredients are well combined and evenly coated in the dressing. Serve cold.
Hint: Use any variety of cucumber that you like. We personally prefer English cucumbers, but they all work great.
Our Favorite Add-ins
One of the best things about this quick chickpea salad is that it's totally customizable! Make it to fit your cravings or use the ingredients you have on hand.
Proteins
- Add tuna, salmon, or shredded chicken. Make sure they are all cold when adding.
- Tossi in a hard-boiled egg for creaminess or mix in crispy salami for a savory twist.
- Keep it vegetarian by adding high-protein vegetables like edamame, roasted cauliflower, or lentils.
Grains and Pastas
- Toss in quinoa, farro, or couscous for a heartier texture.
- Add orzo to make it a pasta salad.
Greens and Vegetables
- Mix in leafy greens like kale, spinach, arugula, or shredded cabbage.
- Add roasted veggies like Brussels sprouts, sweet potatoes, beets or zucchini for a smoky flavor.
- Extra fresh veggies like carrots, broccoli, corn, or charred corn add extra crunch and sweetness.
- Mango, cilantro, crunchy nuts, or seeds pack in a lot of extra flavor and texture.
Flavors and Dressings
- For a Mediterranean twist, add fresh dill and tahini dressing.
- Try it with tzatziki dressing for a creamy, tangy finish, or toss in pesto for an Italian vibe. Ceasar dressing also tastes great with this recipe.
- Add in a buffalo-flavored or curried Indian or Middle Eastern dressing.
- Make it spicy by adding crushed red pepper flakes.
How To Serve
This makes a great summer salad with main dishes like Blackened chicken or Bacon wrapped chicken. It's a great dish to bring to a potluck or picnic. Serve this Chickpea salad at a baby or bridal shower. It's both tasty and beautiful to look at.
It also makes a great lunch on its own. Meal prep the night before and enjoy it the next day.
Learn from us
We tested with different amounts of feta cheese and found that too much would make the dish overly salty. If you're a big fan then go ahead and put as much in as you'd like, but we recommend no more than 3 Tablespoons. If you do more, you may want to reduce the salt in the dressing.
Storage
While this makes a great meal prep salad, be sure to eat it within 48 hours. We found that after 48 hours the tomatoes, cucumbers, and onions break down and become mushy.
If you aren't serving this salad immediately, we recommend waiting to add dressing. This will help keep the vegetables fresh.
Top tip
We love the flexibility of this dish and how you can make it your own. Feel free to use other veggies you have on hand, such as bell peppers or zucchini. If you like your chickpea salad with extra chickpeas- add another can. There's a lot of freedom to personalize this side dish. For more ideas, see above!
Related
Looking for other recipes like this? Try these:
Recipe
Quick Chickpea Salad
Ingredients
- 1-15 oz can chickpeas
- ½ english cucumber see note 1
- 1 cup cherry tomatoes, halved or grape
- ¼ cup red onion finely chopped
- 3 Tablespoons fresh parsley chopped
- 1-3 Tablespoons feta cheese see note 2
For the dressing:
- 3 Tablespoons olive oil
- 2 Tablespoons fresh squeezed lemon juice fresh squeezed makes a huge flavor difference!
- 1 Tablespoon white wine vinegar or balsamic vinegar
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch lemon zest
- ¼ teaspoon red pepper flakes optional, but we love the hint of heat
Instructions
For the Chickpea Salad
- Strain and rinse chickpeas. Place in a medium sized bowl. Chop cucumbers, halve the tomatoes, mince the onion and chop the parsley. Add to the bowl. Add feta cheese.
For the Vinaigrette:
- Juice and zest the lemon. Add olive oil, lemon juice, white wine vinegar, salt, pepper, lemon zest and red pepper flakes (if using) to a small jar and screw the lid on tightly. Shake vigorously for about 30 seconds to emulsify then drizzle on the salad, to taste. Store any remaining vinaigrette in the refrigerator and enjoy on salad or veggies.
- Serve and enjoy! If not serving immediately, we recommend waiting to add the dressing and placing everything in the refrigerator, then add the dressing before serving.
Notes
- You can use whatever type of cucumber you'd like, you need about 1 ¼ cups, chopped.
- Feta cheese has a strong flavor and is salty, you can add as much as you'd like, but we recommend if you add more feta than 3 Tablespoons that you reduce the salt in the dressing.
- We love the flexibility of this dish and how you can make it what you want. Feel free to use other veggies you have on hand, such as bell peppers or zucchini. If you like your chickpea salad with extra chickpeas- add another can. there is a lot of freedom to personalize this side dish.
- Store leftovers covered in the refrigerator for up to 48 hours. We found that the onions and tomatoes didn't last much longer than that.
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