Name: Easy Chickpea Salad
Prep time: 10 min
Total time: PT-484747H28M31S
Cuisine: Mediterranean-Inspired
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; ½ red bell pepper, diced; ¼ cup red onion, finely chopped; ¼ cup chopped fresh parsley; 2 tablespoons chopped fresh mint or basil (optional); 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 clove garlic, minced; 1 teaspoon Dijon mustard; Salt and black pepper, to taste

This easy chickpea salad is one of those simple, reliable dishes I can whip up in minutes with ingredients I usually already have. It’s bright, crunchy, and protein-packed, making it perfect for lunch, meal prep, or a quick side dish. I toss together canned chickpeas, fresh veggies, and a tangy lemon vinaigrette for a healthy bowl that’s as satisfying as it is effortless.

Why You’ll Love This Recipe

I love this salad because it’s incredibly versatile and takes almost no time to make. The chickpeas give it a hearty, satisfying texture, while the fresh veggies and lemony dressing keep it light and zesty. It’s naturally vegan and gluten-free, and I can easily adjust the flavors based on what I’m craving or what I have in the fridge. Whether I’m eating it right away or packing it for later, it holds up beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned chickpeas, drained and rinsed
Cherry tomatoes
Cucumber
Red onion
Bell pepper
Fresh parsley
Fresh mint or basil (optional)
Olive oil
Lemon juice
Garlic
Dijon mustard
Salt
Black pepper

directions

I start by draining and rinsing the chickpeas, then pat them dry with a paper towel.
I chop the tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
I finely chop the fresh herbs and mince the garlic.
I whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, I combine the chickpeas and chopped veggies.
I pour the dressing over everything and toss until well mixed.
I let the salad sit for 10–15 minutes so the flavors can meld before serving.

Servings and timing

This salad serves 4 as a side dish or 2 as a light main.
Prep time: 10 minutes
Total time: 10–15 minutes

Variations

I like to mix things up by adding crumbled feta, olives, or avocado for extra flavor. Sometimes I toss in cooked quinoa or bulgur to make it more filling. If I’m craving a Mediterranean twist, I use oregano instead of parsley and add a splash of red wine vinegar. I’ve even used white beans or black beans instead of chickpeas for a quick change.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. The flavors actually get better after a few hours. If I’m planning to keep it longer, I store the dressing separately and toss it in just before serving. I serve it cold or at room temperature—no reheating needed.

FAQs

Can I make this salad ahead of time?

Yes, and I actually think it tastes better after sitting for a bit. I usually make it in the morning if I plan to serve it later in the day.

Can I use dried chickpeas instead of canned?

Definitely—I just cook them ahead of time until tender, cool them down, and use about 1.5 cups for every can.

What can I use instead of lemon juice?

I sometimes use red wine vinegar or apple cider vinegar for a different kind of tang. Lime juice works too.

Is this salad good for meal prep?

Absolutely. I make a big batch and portion it out for lunch during the week. It stays fresh and flavorful.

How can I make it more filling?

I add grains like quinoa or farro, or mix in some grilled chicken or tuna if I want more protein.

Conclusion

This easy chickpea salad is one of my go-to recipes when I want something quick, healthy, and full of flavor. It comes together in minutes, lasts for days, and never fails to satisfy. Whether I’m making lunch for myself or a side dish for dinner, it always earns a spot on my table.

Easy Chickpea Salad