This Quick and Easy Chickpea Salad is a bright, fresh dish to serve this summer. With protein-packed beans and a citrusy dressing, this salad is as satisfying as it is tasty.
This Chickpea Salad is quick and easy, which is perfect for these warmer months. It's too hot to spend hours in the kitchen, and this no-cook recipe is filling and flavorful. Made with crisp, juicy vegetables, fresh herbs, and a light dressing, it makes a great side dish or main course. The chickpeas have great texture and you can season this dish with some spicy cayenne if you like a little heat. There's something in this Chickpea Salad for everyone to love.
Because the flavors are so universal, this salad can easily be served with lots of other dishes. You can even use it in a sandwich or as a dip. There are also plenty of ways you can change things up to match the flavors and textures you like at the moment. This Chickpea Salad recipe is one of my favorites for so many reasons. Let's look at the ingredients that make it so good.
Video Tutorial
What you'll need
- Chickpeas. Canned or dried can be used.
- Cucumbers. You can peel them or leave the skin on.
- Tomatoes. Any variety you like, such as Roma or cherry, are fine.
- Onion. I used red onion, but yellow or white will also work.
- Cilantro. Or parsley.
- Lemon Juice. Adds some citrusy brightness.
- Olive Oil. For the dressing.
- Salt & Pepper. To taste
- Cayenne pepper. Just a pinch. Optional.
How to make this Chickpea Salad
1. Dice the tomatoes, cucumbers, and onion. Then chop the cilantro, and add everything to a large mixing bowl. Add the lemon juice, olive oil, chickpeas, salt, pepper, and cayenne pepper(optional) to the bowl and mix well. Serve immediately.
Tips for the Best Chickpea Salad
- Rinse the chickpeas. If you are using canned chickpeas for this salad, make sure that you rinse them thoroughly in cold water before adding them in. This cuts the sodium and also makes them easier to digest.
- Cut the vegetables to the same size. When you dice and chop, keep the cucumber, onion, and tomatoes about the size of the chickpeas. The consistency will make the Chickpea Salad easier to eat, with each bite having a little bit of everything.
- Season last. Salt brings out the crispness of the veggies, as well as flavors them, but it also draws out the water. Season before serving to taste so the salad is bright and crisp without being soggy.
Add-ins and Substitutes
- Add other vegetables. Try this Chickpea Salad with other favorites, like diced celery, olives, bell pepper, or avocado.
- Add some seeds. For some crunch, try adding pumpkin or sunflower seeds to the salad. Look for ones that are not salted, or adjust your seasoning for them.
- Substitute a creamy dressing. For a change, make a dressing from vegan mayonnaise and Dijon mustard instead of this oil-based one. This is great for turning your salad into a sandwich.
How to Store it
You can store this Chickpea Salad in an airtight container in the refrigerator. It will last for up to 5 days, though water will begin to accumulate at the bottom as the cucumbers and tomatoes lose moisture.
How to Serve this Chickpea Salad
- On its own. This salad is very filling so it can easily act as the main course at a meal, or as a satisfying snack.
- As a dip. Chips, crackers, or toasted bread can be used to hold scoops of Chickpea Salad.
- With pasta. Toss some cooked penne or rotini in with this salad to make it even more filling.
- As a taco or burrito. Fill a corn or flour tortilla with it and top with some guacamole. Try it in this delicious Black Bean Taco recipe.
- As a sandwich. Fill your favorite roll or sliced bread with some of this salad for an easy summer lunch.
You are going to love this summer favorite! A quick and easy Chickpea Salad is perfect for a satisfying side dish or main course when you want lots of flavor with only a little bit of work. Enjoy!
More tasty vegan salad recipes to try:
- Tomato and Onion Salad
- Creamy Cucumber Radish Salad
- Napa Cabbage Salad with Corn
- Refreshing Cucumber Salad
Quick and Easy Chickpea Salad
Ingredients
- 1 can chickpeas, drained
- 2 medium cucumbers, peeled and diced
- 8 oz. cherry tomatoes, cut into pieces
- 1 large bell pepper, diced
- ¼ medium red onion, diced
- ¼ cup chopped cilantro
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- ¾ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
- ⅛ tsp. cayenne (optional, for a touch of heat)
Instructions
- Dice the tomatoes, cucumbers, and onion. Then chop the cilantro, and add everything to a large mixing bowl.
- Add the lemon juice, olive oil, chickpeas, salt, pepper, and cayenne pepper(optional) to the bowl and mix well. Serve immediately.
Notes
Add-ins and Substitutes
- Add other vegetables. Try this Chickpea Salad with other favorites, like diced celery, olives, bell pepper, or avocado.
- Add some seeds. For some crunch, try adding pumpkin or sunflower seeds to the salad. Look for ones that are not salted, or adjust your seasoning for them.
- Substitute a creamy dressing. For a change, make a dressing from vegan mayonnaise and Dijon mustard instead of this oil-based one. This is great for turning your salad into a sandwich.
Healthy & quick salad recipe. Perfect for summer.
Thank you, Kajal!
I boiled a fresh ear of corn then when cooled, I cut it from the cob & stirred it into the salad. It added a bit of sweetness and crunch to the salad. It was the perfect summer salad! I also substituted fresh chopped basil & oregano leaves for the cilantro. Total Deliciousness!!
Thank you so much, Adrienne!
Looks yummy and appetizing.. Can"t wait to try it out.
Awesome! Enjoy!