Chickpea Salad

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As salads go, this easy chickpea salad is about as easy as they come. It's rustic and can be adjusted to taste. This is a Mediterranean version of the salad which goes perfectly with some of the Turkish and North African recipes on my blog but with a few tweaks, mentioned below, you can serve the chickpea salad with many different cuisines and have it taste and look very authentic!

The completed chickpea salad served in a bowl

About this chickpea salad recipe.

This is a recipe I return to often but it rarely comes out tasting like the last chickpea salad I prepared. You will want to use this simple version of the salad as a guide but please look at some of the variations below.

This is a chickpea salad you can serve with pretty much everything, either as it is or changed to look and taste like it is meant to be served with the cuisine you are serving.

Ingredients

Fresh ingredients are key to getting the best flavour from this chickpea salad recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin. It's just plain easier that way.

See recipe card for quantities.

Chickpeas
Red onion
Garlic
Cherry tomatoes
Fresh parsley
Extra virgin olive oil
White wine vinegar
Lemon juice
Salt and pepper to tast

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

The dressing ingredients combined in a bowl

Step 1: Whisk the dressing ingredients together.

Step 2: Finely chop the vegetables and pour them into the dressing with the chickpeas. Toss and adjust seasoning to taste.

The finished chickpea salad mixed with the dressing in a bowl

Step 3: Serve immediately or place in the fridge for 30 minutes to chill and allow the flavours to develop.

Popular Variations

One of the beauties of chickpea salad is how adaptable it is. Here are some crowd-pleasing twists you can try:

Roasted Chickpea Twist – Roast the chickpeas with spices of your choice before adding for a crunchier texture.

Mediterranean Chickpea Salad – Add Kalamata olives, feta cheese, and oregano to give my chickpea salad a Greek twist.

Middle Eastern Chickpea Salad – Add chopped cucumber, tomato, parsley, mint, and sumac for a tabbouleh-style dish.

Avocado Chickpea Salad – Toss in diced avocado for creaminess.

Spicy Chickpea Salad – Add jalapeños, red pepper flakes, or a splash of hot sauce to the dressing.

Protein Boost – Mix in grilled chicken, tuna, or boiled eggs for extra protein.

Grain Bowl Style – Add cooked quinoa, couscous, or bulgur for a heartier meal.

Useful Equipment

While this salad doesn’t require much in the way of special tools, a few basics can make life a bit easier:

Small whisk or jar with lid – Perfect for mixing or shaking up the dressing.

Large mixing bowl – Essential for tossing everything together.

Sharp chef’s knife – For chopping vegetables cleanly and evenly.

Cutting board – Preferably a large one to keep everything organized.

Citrus juicer – Makes squeezing lemons quick and mess-free.

Nutrition Benefits

This chickpea salad isn’t just tasty… it’s packed with health benefits:

High in plant-based protein – Keeps you full and supports muscle health.
Rich in fiber – Great for digestion.
Loaded with vitamins & minerals – Thanks to the variety of fresh vegetables and herbs.
Naturally gluten-free & vegan – Perfect for many dietary preferences.

What do you serve with this chickpea salad?

Try this chickpea salad as a side for a stew like Beef Stiffado, Harissa Salmon or Harissa Chicken or with a good kebab like Turkish Beef Shish Kebabs, Chicken Kebabs and/or Turkish Chicken Kebabs. The salad is also nice with seafood like this Mediterranean Grilled Fish.

Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti Chapatis Spiced Chapatis, Stovetop Naans

Dals: Chana Dal, Tarka Dal, Spinach Dal, Dal Makhani

How do you cook the chickpeas?

This recipe uses canned chickpeas but purchasing dried chickpeas for this Indian chickpea salad is always a good idea. The cooked chickpeas will keep in the fridge for at least a week and they can also be frozen.

To cook them, just read the instructions on the side of the package. You could do that or simply wash the chickpeas and then simmer them in water until they are soft and cooked to your liking. This could take about 45 minutes but it's cheaper and in my opinion the best option.

Although purchasing tinned (canned) chickpeas is convenient, you will get a lot more for your money if you purchase dried chickpeas. Soak them overnight and then simply simmer until they are tender.

Storage

Fridge: You can keep this chickpea salad in the fridge for up to a week. In fact, as the flavours develop, the salad will get even better.

Freezer: I don't recommend freezing this chickpea salad! You want the vegetables in the salad to be crisp and freezing them will not go well.

That said, if you are cooking your chickpeas, they do freeze well. Simply freeze them in portion sizes that you feel is convenient for how you will be using them.

Final Thoughts

This easy chickpea salad recipe proves that healthy food doesn’t have to be complicated. With simple ingredients and a bright, zesty dressing, it’s a dish you can whip up anytime you need a quick meal or a fresh side.

Whether you enjoy it straight from the bowl, tucked into a wrap or alongside your favourite main course, this salad will never disappoint. Plus, with endless variations, you’ll never get bored of making it.

So next time you’re in need of a quick, healthy recipe, remember this chickpea salad. It’s fresh, flavourful and guaranteed to become a regular at your table.

Top Tip

Make it ahead – The salad actually improves after sitting in the fridge for a few hours.

FAQ

Do you really need to rinse and dry the chickpeas?

For best results yes. You want the flavour of the chickpeas and not the brine from the can. Also, by drying the chickpeas it tastes better as the dressing will not be diluted from the water in the can.

Can you work ahead?

Yes. You can prepare the whole salad a couple of days ahead of serving. That or whisk the ingredients for the dressing together. Both options allow the flavours to develop though I do highly recommend making this salad at least a few hours ahead of serving.

Can you use other ingredients?

Of course! Chickpea salads are popular around the world. You could use other beans such as kidney beans and/or butter beans too. Or even a mix of different beans. You can also try different herbs and even add chillies for a bit of a kick.

Can you use dried chickpeas for chickpea salad?

Yes! I often do. In this recipe I used tinned (canned) chickpeas for ease but cooking dried chickpeas will be even better. You will need to wash and then soak the chickpeas over night before cooking them. Using dried chickpeas is also cheaper and they do freeze well.

Try this salad as a side dish for one or more of these!

Pairing

This easy chickpea salad is delicious on its own but is also great served as part of a meze platter. Try some of these...

Have you tried this chickpea salad recipe?

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Yield: 4

A nutritious side dish, that can also be enjoyed as a main... you are going to love this simple but delicious chickpea salad. As you will see in the blog post above, there are so many ways you can adjust the flavours so that the salad can be served with everything from a kebab, to a curry or stew.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

300g/10.5 ounce tinned (canned) chickpeas
1/2 red onion, finely chopped
2 cloves minced garlic, minced
225g (1/2 lb) cherry tomatoes quartered
1 small bunch chopped fresh parsley
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
Salt and pepper to taste

Instructions

Mix together the ingredients for the dressing in a large mixing bowl.
Taste the dressing and adjust the seasoning if necessary. Salt is your friend here. Chickpeas need salt to really shine!
Wash and dry the chickpeas. This will ensure that you get the brine from the can off and also that the salad does not get diluted from excess brine.
Stir the chickpeas and quartered tomatoes and again taste and adjust the seasoning if needed.
Finely chop the red onion, garlic and parsley and mix together with the dressing, chickpeas and tomatoes.
You can serve the salad immediately or place it in the fridge for 30 minutes or more to chill and allow the flavours to develop. I recommend making this chickpea salad at least 4 hours ahead of serving.