Chickpea salad is a lovely main course or side dish with fresh, crisp, colorful veggies, nutritious chickpeas, and a gorgeous, tangy dressing.

You can make it in 20 minutes with simple ingredients.

Chickpea salad is tasty, wholesome, and excellent for meal prep. Best of all, it’ll make you feel great.

chickpea salad with a spoon

What is chickpea salad?

This chickpea salad combines canned or cooked dried whole chickpeas with seasonal vegetables and a mouthwatering honey-mustard dressing.

This recipe is inspired by Mediterranean flavors, like our Mediterranean salad, white bean salad, and lentil salad.

You’ll love the bright colors, fresh and zesty flavors, and crunchy and creamy textures.

Chickpea salad recipe with cherry tomatoes on the side and a hand

One word of advice. Take our recipe as a guideline, and feel free to change the veggies and herbs based on what you have available where you live.

We recommend sticking to 4 to 6 different vegetables with different colors and consistencies for best results. Substitutions are provided below.

Ingredients for chickpea salad

ingredients for chickpea salad

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

Chickpeas

Chickpeas, or 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. Here’s a guide on how to cook chickpeas for your reference.

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

Tomatoes

We use cherry tomatoes, but you can use any other variety if the tomatoes are ripe.

Substitute Roma tomatoes, plum tomatoes, grape tomatoes, or red bell pepper for cherry tomatoes.

Cucumber

We use English cucumbers here, but we have often made this recipe with American and Persian cucumbers. Kirby cucumbers work, too.

We like to keep the peel on, but that’s a personal preference.

Substitute fresh zucchini or yellow summer squash for cucumber.

Onion

Finely chopped red onion adds a pleasantly spicy taste to the salad.

Substitute shallots or spring onions for the red onion.

Olives

Olives add healthy fats and a bold, savory taste, which makes the salad more delicious.

We love to use pitted Kalamata olives from Greece or Taggiasche olives from Italy, although they can be more expensive.

Substitute generic pitted black olives or green olives for Kalamata.

Corn

Trust us with the corn here. It’s delicious in the salad, and it adds color and natural sweetness.

We use canned corn kernels, but frozen corn works, too (cook it first, though).

Substitute diced yellow bell pepper for corn.

Avocado

Avocado adds creaminess and healthy fats to this delicious dish, making it more substantial, especially if served as a main course.

However, add diced avocado shortly before serving the salad to prevent it from turning brown.

Fresh Herbs

Don’t underestimate fresh herbs in this type of salad. They make a huge difference, adding freshness and a pleasant aromatic and herbaceous flavor.

We use fresh flat-leaf parsley or Italian parsley here.

Substitute fresh basil, mint, chives, dill, and cilantro for parsley.

Dressing ingredients

ingredients for honey mustard dressing for chickpea salad

This dressing transforms simple veggies into something you can’t stop eating. Yet, it’s simple and healthful. You’ll need:

– 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 (Italian-Greek) spin to the dressing. You’ll love it. Substitute ground cumin for an Eastern Mediterranean touch.

– Salt and black pepper: We recommend sea salt or kosher salt.

Chickpea salad on a plate with cucumber and tomatoes

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.

veggies, olives and avocado chopped in a white bowl

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.

Chickpea salad after mixing and serving on a plate with a spoon

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.

More salads with chickpeas

Some of our readers’ favorite recipes with chickpeas are our Greek chickpea salad with crumbled feta cheese, curry chickpea salad, and mashed chickpea salad, which can be stuffed into a sandwich, and our Mediterranean salad with black beans and onions.

For even more salad ideas, check out our compilation post with our 45 best salad recipes.

chickpea salad with hand holding a silver spoon

Chickpea Salad

By: Nico Pallotta
5 from 25 votes
Chickpea salad is a lovely main course or side dish with fresh, crisp, colorful veggies, nutritious 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.
    chickpea salad on a plate

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 are also on Facebook, Pinterest, YouTube, and TikTok.

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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 25 votes (18 ratings without comment)

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Recipe Rating




13 Comments

  1. 5 stars
    I live in a very rural area and some recipes call for ingredients that are unavailabe to me. Your recipes are truly wonderful and so far, I have been able to find the ingredients locally.
    The chickpea salad had become a favorite for me. It is so versatile, quick and easy, filling and beautiful! The dressing is now a staple for me. Thanks so much for sharing your recipes, I have enjoyed them!

    1. That’s excellent news, Mary – I am so happy that you find our recipes approachable and easy ❤️

      We are delighted you are here, thank you for your kind words and support 💪 All the best,

      Louise

  2. Very good. good flavor, very satisfying. Would like to put it in my lunch/dinner rotation, but there isn’t any sodium amount listed under Nutrition. Does anyone know the sodium per serving? So the recipe for me is not efficient.

  3. 5 stars
    Made this salad and it was delicious! The mustard based dressing was so good. What is the serving size based on the nutritional information provided?

    1. Hi Sonya,

      Thanks for your message. I am happy you liked the salad and the dressing 🙂

      The nutrition information provided is for 1 serving out of 4 servings (We consider the salad to serve 4 people so if you divide the total calories of the ingredients listed in the recipe box by 4 you’ll get about 379 Kcal per serving).
      Not sure what’s the serving size in grams.
      I hope this helps 🙂
      Cheers,
      Nico

  4. 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.

    1. 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

      1. 5 stars
        This was good. However I may not have used the most “high quality” ingredients, since it’s only spring here cucumbers and tomatoes are not the tastiest yet. i feel that it’s important to use good quality ingredients in this salad, since mine missed a bit of flavor.

  5. 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.

    1. 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

  6. 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

    1. 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