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    Home » Salads

    Chickpea Salad

    Published: Feb 23, 2023 · by Nico

    Jump to Recipe

    Chickpea salad is a quick, tasty, and nutritious dish; you can make it in 15 minutes with simple seasonal ingredients and a delicious mustard-maple dressing.

    It's excellent for a quick, fulfilling lunch, healthy dinner, potlucks, and meal prep.

    chickpea salad
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Make Ahead & Storage
    • More Salad Recipes
    • Recipe

    Check out our Best Salad Recipes

    This Mediterranean-inspired chickpea salad recipe is all you need for a quick yet tasty and nutritious meal.

    You can make it with dry or canned chickpeas and mix it with simple seasonal vegetables such as cucumber, tomato, and corn.

    Take this recipe as a guideline and change the vegetables based on what you have available where you live.

    However, we advise sticking to 4 to 6 vegetables with different colors and textures.

    For dressing the salad, we use our favorite creamy mustard dressing and plenty of fresh herbs to make the dish fresh, zesty, and super tasty.

    You can put the salad together in just about the time it takes to chop the ingredients.

    You'll love this recipe because it is fresh, colorful, crunchy, nutritious, and fulfilling. Our recipe is also dairy-free and gluten-free.

    Note: This chickpea salad recipe is made with whole chickpeas, not mashed. For our chickpea salad sandwich recipe with vegan mayo, check out our vegan tuna salad that you can put in a sandwich, lettuce wraps, or crackers.

    chickpea salad in a white bowl

    Ingredients

    ingredients for chickpea salad

    Chickpeas

    Sometimes known as garbanzo beans are the main ingredient for this easy chickpea salad recipe.

    You can use drained and well-rinsed canned chickpeas or dried ones that you cook yourself.

    To cook dry chickpeas, first soak them in a bowl or pot with cold water with a teaspoon of baking soda for 12 to 24 hours.

    Then change the water and boil them until tender; it'll take 2 to 3 hours, depending on how dry and large they are.

    Substitute cannellini beans, kidney beans, black beans, or lentils for chickpeas.

    Tomatoes

    Use any ripe tomatoes. Try Roma tomatoes, cherry tomatoes, plum tomatoes, and grape tomatoes.

    We use cherry tomatoes because all you have to do is cut them in half.

    Substitute red bell pepper for tomatoes.

    Cucumber

    English cucumber, American cucumber, Persian cucumber, or Kirby cucumber are all perfect for this garbanzo bean salad. We like to keep the peel on, but that's a personal preference.

    Substitute fresh zucchini for cucumber.

    Onion

    Finely chopped red onion to add some tanginess to the salad.

    Substitute shallots or spring onions for the red onion if the onion is a little too sharp for you.

    Olives

    Olives add healthy fat and umami, which makes the salad tastier.

    Use pitted black or green olives. For an even more flavorful chickpea salad, go for Kalamata olives or Taggiasche.

    Corn

    Canned corn is perfect for this salad. It adds color and sweetness.

    You can replace it with yellow bell pepper.

    Fresh Herbs

    We use fresh flat-leaf parsley as it goes very well with chickpeas.

    Substitute fresh basil, mint, chives, fresh dill, and cilantro for parsley. Pick your favorite, or mix more than one fresh herb for an even more flavorful chickpea salad.

    Avocado

    It is optional but recommended and adds creaminess and healthy fats to this delicious chickpea salad recipe.

    Add avocado shortly before serving the salad because avocado turns brown quickly once it's out of its shell.

    Dressing

    Our mustard dressing with maple syrup (or honey) is perfect for this salad for several reasons.

    First, the chickpeas are pretty slippery, so you'll need a creamy dressing that coats them properly.

    The mustard and maple syrup in this dressing do just that, and we think is much better than a regular vinaigrette.

    Second, the dressing is tangy, fresh, light, creamy, and sweet. It fits deliciously with fresh veggies.

    You can make it with extra virgin olive oil, lemon juice or apple cider vinegar, mustard, maple syrup or honey, salt, and black pepper.

    Add one teaspoon of ground cumin or garlic powder to the mustard dressing if you like to spice things up.

    chickpea salad with avocado

    Instructions

    1. Prepare the veggies

    Drain and rinse the chickpeas and the corn kernels.

    Cut cherry tomatoes and olives in half.

    Dice the cucumber.

    Finely chop the red onion and parsley.

    Add everything to a large mixing bowl.

    ingredients in a bowl

    2. Make the dressing

    In a small bowl, whisk extra-virgin olive oil, lemon juice (or apple cider vinegar), mustard (American or Dijon mustard), maple syrup (or honey), salt, and black pepper.

    Optionally, you can add a teaspoon of cumin or garlic powder.

    Note: as an alternative to the bowl, add all ingredients to a small mason jar, close it, and shake it until combined.

    dressing in a bowl

    3. Toss the salad

    Pour the dressing over the veggies and toss well with two spoons.

    chickpea salad in a white bowl

    Variations

    Avocado Salad with Chickpeas

    Avocado fits this salad perfectly because it adds creaminess and healthy fats. Add avocado shortly before serving the salad, then give it a quick toss and serve.

    For example, if you bring this to potlucks or make it for meal prep, don't add the avocado until you are ready to serve or eat the salad because the avo will turn brown due to oxidation.

    Check out our avocado salad recipe.

    chickpea salad with avocado

    Chickpea Pasta Salad

    Add your favorite short pasta to turn this chickpea salad into a complete meal.

    All you have to do is boil ½ pound of pasta in plenty of salted boiling water, drain it, cool it down under running tap water, and toss it in with the other ingredients.

    Check out our chickpea pasta salad recipe.

    chickpea pasta salad in a bowl

    Farro and Chickpea Salad

    Have you ever had chickpeas and farro together? Oh gosh, they are amazing!

    With similar ingredients to our chickpea salad, you can make a delicious, fulfilling, and nutritious chickpea farro salad that everyone will love.

    Check out our farro and chickpea salad recipe.

    farro salad on a serving platter

    Chickpea Quinoa Salad

    In this recipe, we combine chickpeas and quinoa to create a simple and healthy chickpea quinoa salad with fresh, seasonal veggies.

    This recipe is a nutritious, naturally vegan, gluten-free meal that will please the pickiest eaters.

    Check out our chickpea quinoa salad recipe.

    Quinoa chickpea salad with fork and a lemon

    Rice salad with chickpeas

    Rice salad is probably the most popular salad during spring and summer, and for a good reason. It's delicious, affordable, and packed with veggies and flavor.

    Add chickpeas to make it even more nutritious and turn it into one of the best recipes for picnics, potlucks, and meal prep.

    Check out our rice salad recipe.

    easy rice salad

    Couscous Salad with Chickpeas

    Another Mediterranean-inspired dish, couscous salad with fresh veggies and chickpeas, is quick to make, crunchy, refreshing, and fulfilling.

    Check out our couscous salad recipe.

    couscous salad with fresh veggies

    Other Add-ins

    Use our recipe as a guideline, and change it based on your preferences and availability of ingredients. Other delicious ingredients we often add to our chickpea salad are:

    • green, yellow, or red bell peppers
    • fennel
    • celery
    • red cabbage (thinly sliced)
    • eggplant (diced and roasted)
    • sun-dried tomatoes in oil (chopped)
    • artichoke hearts in oil (chopped)
    • lettuce
    • arugula

    When you swap veggies, think texture, color, and flavor. For example, you want a salad with different colors and mixed textures, resulting in better taste and nutrition.

    You can also substitute our dressing for one of our delicious pestos.

    Try arugula pesto, artichoke pesto, and basil pesto; they are good flavor pairings with chickpea salad.

    Turn it into a complete meal with couscous, pasta, rice, or a slice of our focaccia bread.

    Make Ahead & Storage

    Make ahead: chickpea salad is an excellent make-ahead recipe as it keeps well for several days. We recommend it for meal prep, potlucks, and picnics.

    Refrigerator: keep the salad in an airtight container in the fridge for 3 - 4 days. Take it 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.

    Note: avocado doesn't keep well once cut open and might turn brown, so we recommend adding avocado before serving the salad.

    More Salad Recipes

    Looking for more salad ideas? Check out these top recipes:

    • Greek salad (tomatoes, cucumber, onion, green peppers, oregano, feta, etc.)
    • Tomato salad (heirloom tomatoes, olive oil, vinegar, etc.)
    • Tomato cucumber salad (tomatoes, cucumber, olive oil, vinegar, etc.)
    • Zucchini salad (thinly sliced zucchini, tomatoes, olive oil, lemon juice, etc.)
    • Watermelon salad (watermelon, feta cheese, mint leaves, pistachio nuts, etc.)
    • Panzanella salad (stale bread, lettuce, tomatoes, cucumbers, olive oil, etc.)
    • Artichoke salad (marinated artichoke hearts, arugula, olives, tomatoes, etc.)
    • Authentic Greek Salad as served in Greece
      Greek Salad
    • zucchini salad
      Zucchini Salad
    • watermelon salad on a serving platter with mint and feta
      Watermelon Salad
    • Artichoke Salad with olive
      Artichoke Salad

    Recipe

    chickpea salad

    Chickpea Salad

    Author: Nico
    Chickpea salad is a quick, tasty, and nutritious dish; you can make it in 15 minutes with simple seasonal ingredients and a delicious mustard-maple dressing.
    It's excellent for a quick, fulfilling lunch, healthy dinner, potlucks, and meal prep.
    Print Recipe Pin Recipe Share Recipe
    5 from 9 votes
    Prep Time 15 mins
    Cook Time 0 mins
    Total Time 15 mins
    Course Appetizer, Lunch, Side dish
    Cuisine International
    Servings 4 -6 people
    Calories 260 kcal

    Ingredients
     
     

    For the salad

    • 1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas - drained
    • 1½ cups cherry tomatoes
    • 1½ cups cucumber
    • ½ cup olives
    • ⅓ cup red onion
    • ½ cup corn
    • ⅓ cup parsley
    • 1 ripe avocado optional

    For the dressing

    • 4 tablespoons extra virgin olive oil
    • 2 tablespoons lemon juice sub apple cider vinegar
    • 1 tablespoon mustard
    • 1 tablespoon maple syrup sub honey
    • ¾ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 teaspoon ground cumin optional

    Instructions
     

    • Drain and rinse canned corn kernels and chickpeas.
      Cut cherry tomatoes and olives in half.
      Dice the cucumber.
      Finely chop onion and parsley.
      Add everything to a large mixing bowl.
      ingredients in a bowl
    • In a small bowl, whisk olive oil, lemon juice, mustard, maple syrup, salt, pepper, and optionally ground cumin.
      You can also add the ingredients to a small jar and shake well.
      dressing in a bowl
    • Pour dressing over salad and toss well.
      chickpea salad in a white bowl

    VARIATIONS

    • Avocado: shortly before serving, add diced avocado, give a quick toss, and serve.
      chickpea salad with avocado
    • Pasta: boil ½ pound of pasta in plenty of salted water as per package instructions. Drain it, cool it down under running water, and add it to the chickpea salad.
      chickpea pasta salad in a bowl
    • Farro: rinse 1 cup of farro and cook it in vegetable broth as per package instructions. Let cool down then add it to the salad.
      mediterranean farro salad with chickpeas
    • Quinoa: rinse and boil 1 cup of quinoa in 2 cups of lightly salted water for 10-15 minutes. Let it cool down then add it to the salad.
      Quinoa chickpea salad with fork

    Video Recipe

    Chickpea salad with Creamy Dressing

    Notes

    Nutrition information is an estimate for 1 portion of chickpea salad out of 4, without avocado.
    OPTIONAL ADD-INS
    • green, yellow, or red bell peppers
    • fennel
    • celery
    • red cabbage (thinly sliced)
    • eggplant (diced and roasted)
    • sun-dried tomatoes in oil (chopped)
    • artichoke hearts in oil (chopped)
    • lettuce
    • arugula
     
    Check out the "variations" chapter above for more ideas.
    MAKE AHEAD & STORAGE
    - Make ahead: chickpea salad is an excellent make-ahead recipe as it keeps well for several days. We recommend it for meal prep, potlucks, and picnics.
    - Refrigerator: keep the salad in an airtight container in the fridge for 3 - 4 days. Take it 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.
    - Note: avocado doesn't keep well once cut open and might turn brown, so we recommend adding avocado before serving the salad.
     

    Nutritional Values

    Nutrition Facts
    Chickpea Salad
    Amount Per Serving
    Calories 260 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 2g13%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 13g
    Cholesterol 0mg0%
    Potassium 411mg12%
    Carbohydrates 22g7%
    Dietary Fiber 5g21%
    Sugar 7g8%
    Protein 5g10%
    Vitamin A 894IU18%
    Vitamin B6 0.4mg20%
    Vitamin C 28mg34%
    Vitamin E 3mg20%
    Vitamin K 96µg91%
    Calcium 63mg6%
    Folate 47µg12%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 42mg11%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like:

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      40 Vegan Pasta Recipes
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    « 30 Easy Italian Recipes
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    Reader Interactions

    Comments

    1. Priyanka

      February 15, 2023 at 1:11 am

      5 stars
      This salad is our new family favorite.
      I used half tbsp of dijon mustard instead of the regular mustard.
      Thank you for sharing this wonderful recipe.

      Reply
      • Louise

        February 15, 2023 at 5:44 am

        Hi Priyanka,
        I'm super happy you and your family liked the chickpea salad (and dressing)! Thanks so much for taking the time to leave a commment.
        Have a great week ahead. Kindest,
        Louise

        Reply
    2. Emma

      November 28, 2022 at 1:17 pm

      5 stars
      Absolutely LOVE this salad!
      It’s so fresh, delicious and easy to throw together.
      Definitely going to be a staple dish in our house going forward.

      Reply
      • Nico

        November 28, 2022 at 1:56 pm

        Hi Emma, I'm so happy you love it! It's our go-to lunch for busy weekdays 🙂 Thanks so much for leaving a comment! Cheers, Nico

        Reply
    3. Kim Hollis

      September 14, 2022 at 5:56 pm

      5 stars
      I am going to try this chickpea salad recipe. The recipe says mustard but I usually see dijon mustard in most recipes. Have you made it with both and did the dijon mustard compliment the salad. I will be making it with pasta
      Thanks Kim Hollis

      Reply
      • Nico

        September 15, 2022 at 4:02 pm

        Hi Kim,
        Thanks for your comment. We've made the salad with mustard and dijon mustard, and both types complement the chickpea salad well. Bear in mind that the dijon mustard is spicier compared to normal mustard, so if you use that, I would only add half the dose. I hope this helps! Cheers, Nico

        Reply

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