Chickpea salad is a lovely main or side dish with crisp veggies, chickpeas, and a gorgeous, tangy dressing. You can make it in 20 minutes with simple ingredients.

For more salads with chickpeas, try Greek chickpea salad, tahini salad, orzo salad, and curry chickpea salad.

Chickpea salad.
Chickpea salad with Creamy Dressing

Louise and I love making this Mediterranean chickpea salad, especially when we want something quick, colorful, and full of fresh flavor.

It’s a simple dish that combines canned or cooked whole chickpeas with seasonal vegetables, all tossed in a tangy honey-mustard dressing that we can’t get enough of.

This recipe is inspired by the Mediterranean produce we use often—like in our Mediterranean salad, white bean salad, and lentil salad.

It’s one of those flexible, feel-good meals we turn to again and again. And honestly, it’s also a great way to clean out the fridge 😎.

Think of this recipe as a starting point. Don’t stress about having the exact ingredients.

Use the veggies and herbs you have on hand—just aim for 4 to 6 with different colors and textures for the best balance.

Mediterranean Chickpea salad.

Ingredients

ingredients for chickpea salad

Quantities are in the recipe box at the bottom of the page.

  • Chickpeas: Main ingredient; use canned (drained & rinsed) or cooked dried chickpeas. Substitutes: Cannellini beans, black beans, pinto beans, or lentils.
  • Tomatoes: Use ripe cherry tomatoes; any variety works if ripe. Substitutes: Roma, plum, grape tomatoes, or red bell pepper.
  • Cucumber: Use English, American, Persian, or Kirby cucumbers; peel is optional. Substitutes: Fresh zucchini or yellow summer squash.
  • Onion: Finely chopped red onion adds a spicy kick. Substitutes: Shallots or spring onions.
  • Olives: Adds healthy fats and savory flavor; use pitted Kalamata or Taggiasche. Substitutes: Generic black or green pitted olives.
  • Corn: Adds sweetness and color; use canned or cooked frozen corn. Substitutes: Diced yellow bell pepper.
  • Avocado: Adds creaminess and healthy fats; add just before serving to avoid browning.
  • Parsley. Substitutes: Basil, mint, chives, dill, or cilantro.

Dressing

ingredients for honey mustard dressing for chickpea salad
  • Extra virgin olive oil: A pillar of the Mediterranean diet, extra virgin olive oil is healthy, flavorful, and nutritious. It’s the base of this dressing.
  • Lemon juice: To add acidity and fruitiness. Substitute apple cider vinegar or red wine vinegar for fresh lemon juice.
  • Honey: For sweetness. Substitute maple syrup, agave syrup, or date syrup.
  • Mustard: Use American yellow mustard or Dijon mustard for a savory, tangy, and slightly spicy flavor and to make the dressing creamy so it sticks to the veggies.
  • Dried oregano: It adds a Mediterranean spin to the dressing. Substitute ground cumin for an Eastern Mediterranean touch.

How to make chickpea salad

US cups + grams measurements in the recipe box at the bottom of the page.

To a medium bowl, add extra virgin olive oil, lemon juice, mustard, honey, dried oregano, salt, and black pepper. Whisk well until combined.

Drain and rinse the chickpeas, then add them to the bowl with the dressing. Toss and set aside to marinate for 10 minutes while you cut the vegetables.

chickpeas marinating in the dressing

To a large mixing bowl, add halved cherry tomatoes, diced cucumber, halved Kalamata olives, finely chopped red onions, corn kernels, finely chopped parsley, and diced avocado.

Tip the dressing with the chickpeas over onto the veggies and toss well.

Chickpeas with veggies in a white bowl before mixing

Taste and adjust for salt before serving as a main course or side dish.

You can make this chickpea salad a complete meal by adding warm pita bread or no-knead focaccia on the side and serving it with a dollop of Greek yogurt, tzatziki, or yogurt tahini sauce.

Mediterranean Chickpea salad.

Variations

Grains: add pasta, rice, farro, barley, pearl couscous, or quinoa to transform the salad into a fulfilling grain bowl.

Cheese: add crumbled feta cheese, non-dairy feta, or mozzarella balls.

More flavor: add chopped sun-dried tomatoes or marinated artichoke hearts for even more flavor.

Storage

Make ahead: Chickpea salad is an excellent meal prep recipe that lasts several days. We recommend it for potlucks and picnics. If you make the salad ahead, add the avocado shortly before serving.

Refrigerator: The salad can be kept in an airtight container in the fridge for 3 to 4 days. It should be taken out of the refrigerator 15-30 minutes before serving, as it will taste better at room temperature.

Freezer: We don’t recommend freezing this recipe.

Tips

  • Marinate the chickpeas: Toss the chickpeas in the dressing first and let them sit for 10 minutes before adding the veggies. This allows them to soak up the tangy flavor and become even more delicious.
  • Color and texture: For the best results, combine 4 to 6 different vegetables with a mix of colors and textures.
  • Clean up your fridge: This salad is flexible. Swap veggies, herbs, or even the dressing base depending on what’s in your fridge.

More canned chickpea recipes

If you tried this Chickpea Salad or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!

Chickpea salad recipe.

Chickpea Salad

5 from 36 votes
Chickpea salad is a lovely main or side dish with crisp veggies, chickpeas, and a gorgeous, tangy dressing. You can make it in 20 minutes with simple ingredients.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 people
Course: Main Course, Side dish
Cuisine: American

Ingredients 

For the salad

  • 1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas
  • cups cherry tomatoes halved
  • cups cucumber diced
  • ½ cup Kalamata olives halved
  • cup red onion chopped
  • ¾ cup corn kernels canned is easiest
  • cup parsley chopped
  • 1 large avocado diced

For the dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice or apple cider vinegar
  • 2 tablespoons mustard yellow or Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt or more to taste
  • teaspoon black pepper

Instructions 

  • To a medium bowl, add 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and ⅛ teaspoon black pepper.
    Whisk well until combined.
    Drain and rinse 1 can (15 ounces) chickpeas, then add them to the bowl with the dressing.
    Toss and set aside to marinate for 10 minutes while you cut the vegetables.
    chickpeas marinating in the dressing
  • To a large mixing bowl, add 1½ cups cherry tomatoes (halved), 1½ cups cucumber (diced), ½ cup Kalamata olives (halved), ⅓ cup red onion (chopped), ¾ cup corn kernels, ⅓ cup parsley (chopped), and 1 large avocado (diced).
    veggies, olives and avocado chopped in a white bowl
  • Tip the dressing and the chickpeas over onto the veggies and toss well.
    Taste and adjust for salt before serving.
    Make it a complete meal by serving it with pita bread or no-knead focaccia on the side and serving it with a dollop of Greek yogurt, tzatziki, or yogurt tahini sauce.
    Mediterranean Chickpea salad.

Video

Chickpea salad with Creamy Dressing

Notes

Nutrition information is an estimate for 1 portion of chickpea salad out of 4.
SUBSTITUTIONS
Chickpeas: substitute black beans, lentils, or white beans.
Cherry tomatoes: substitute any other fresh tomato or diced red bell peppers.
Cucumber: substitute radishes or thinly sliced yellow squash or zucchini.
Onions: substitute shallot or green onions.
Corn kernels: substitute diced yellow bell pepper.
Avocado: substitute crumbled feta cheese or non-dairy feta.
Fresh parsley: substitute fresh dill, chives, basil, or cilantro.
Extra virgin olive oil: try not to substitute that. The best alternative is regular olive oil.
Lemon juice: substitute apple cider vinegar or red wine vinegar.
Honey: substitute maple syrup, agave syrup, or date syrup.
American mustard: substitute Dijon mustard.
Dried oregano: substitute ground cumin.
STORAGE
Make ahead: Chickpea salad is an excellent meal prep recipe that lasts several days. We recommend it for potlucks and picnics. If you make the salad ahead, add the avocado shortly before serving.
Refrigerator: The salad can be kept in an airtight container in the fridge for 3 to 4 days. It should be taken out of the refrigerator 15-30 minutes before serving, as it will taste better at room temperature.
Freezer: We don’t recommend freezing this recipe.

Nutrition

Calories: 339kcal, Carbohydrates: 26g, Protein: 6g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1006mg, Potassium: 622mg, Dietary Fiber: 8g, Sugar: 9g, Vitamin A: 727IU, Vitamin B6: 1mg, Vitamin C: 28mg, Vitamin E: 4mg, Vitamin K: 69µg, Calcium: 70mg, Folate: 87µg, Iron: 2mg, Manganese: 1mg, Magnesium: 54mg, Zinc: 1mg
Tried this recipe?Leave a comment below or mention @theplantbasedschool on Instagram. We love hearing from you ⭐️ 💚.


Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.

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5 from 36 votes (18 ratings without comment)

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29 Comments

  1. 5 stars
    I made this tonight for dinner and it was wonderful! I added artichoke hearts and used cilantro. I think tomorrow I’ll add some chopped red pepper and feta cheese to the leftovers. My husband said, “I could live on this.” I love how flexible this recipe is. Thank you!

    1. Hi Brenda,
      I’m so happy to hear you and your husband enjoyed it — and I love your additions. It really is such a flexible recipe, and your version sounds absolutely delicious.
      Kindest,
      Louise

  2. 5 stars
    Nico & Louise,
    You guys have the best website design, content, tips, information, videos, recipes, links! WOW! Perfectly done!!!
    Thank you, we love it and the food!!! 🤗❤️

    1. Hi Cindy,
      Wow — thank you so much for this incredibly kind message! We’re truly touched and so happy you’re enjoying the site and the food.
      Wishing you a great Sunday,
      Louise

  3. 5 stars
    I made this for dinner tonight. My husband and my adult children all loved it. Did add feta cheese that I had on hand. Really enjoyed it !
    Thank you!

    1. Fantastic, Catherine! The best meals are the one that the entire family will eat 🥰

      Thanks so much for your feedback, and have a great week ahead! /Louise

  4. 5 stars
    I found this recipe to make when a vegetarian friend visited over the weekend. I made it as described and it was delicious. We both loved it and it made great left overs.

  5. 5 stars
    I just made this for dinner tonight and both my husband and I loved it. I omitted the olives and substituted Artichoke hearts. Also added a lot of feta, which I adore. I just discovered this site and will be trying more of your recipes. I am not a vegan, but I do enjoy good food! Thank you!

    1. Wonderful, Susan, I’m delighted that you enjoyed the salad 🙂

      Artichoke hearts and feta sounds like a wonderful mediterranean combination, great idea! 🎉

      Thanks for taking the time to leave a comment here ❤️

  6. 5 stars
    So delicious! Very balanced flavours. I especially liked the marinated chickpeas.
    I used a mild Dutch mustard with some whole mustard seeds in it (Limburgse Mosterd). The popping sensation of the seeds was a really nice addition.

    1. Wonderful news, Jantine! I’m really delighted that you enjoyed this salad 💪

      Thank you for sharing your feedback and mustard suggestions. All the best,

      Louise