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chickpea salad

Best Chickpea Salad

A quick, vibrant chickpea salad tossed with fresh vegetables and a tangy lemon dressing, ready in minutes.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 253 kcal

Ingredients
  

Salad

  • 2 15-ounce cans chickpeas drained and rinsed
  • 0.5 small red onion minced (about 1/2 cup)
  • 1 medium tomato seeded and chopped
  • 1 small cucumber chopped (about 1 cup)
  • 3 tablespoons fresh parsley finely chopped

Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 0.75 teaspoon garlic powder
  • 0.125 teaspoon red pepper flakes
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper

Instructions
 

Salad

  • Combine chickpeas, red onion, tomato, cucumber and parsley in a large serving bowl.
    2 15-ounce cans chickpeas, 0.5 small red onion, 1 medium tomato, 1 small cucumber, 3 tablespoons fresh parsley

Dressing

  • In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, red pepper flakes, salt and pepper until well combined.
  • Pour the dressing over the salad and gently toss to coat.
  • Taste and adjust seasoning as needed.
  • Let the salad rest at room temperature for 10 minutes before serving to allow the flavors to meld.

Notes

I discovered that rinsing the canned chickpeas thoroughly makes the dressing cling better.
Allowing the salad to rest for 10 minutes mellows the acidity and deepens flavor.
When storing leftovers, keeping the dressing separate prevents sogginess.

Nutrition

Serving: 1servingCalories: 253kcalCarbohydrates: 37g
Keyword chickpea salad, Mediterranean, plant-based, quick salad, vegetarian
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