This quick and easy chickpea salad recipe can be eaten on its own, as a side dish or use as a wrap filling.
This chickpea salad is another of my go-to dishes when I want something quick and healthy. It can be eaten on its own or as a side dish. For something a bit more substantial, I use it as a wrap filling.
This protein-packed salad is tossed in a simple lemon and olive dressing. Ground cumin adds some warm and earthy notes.
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How to make this chickpea salad
Step 1: Prepare the chickpeas
Drain and rinse the chickpeas and place them in a salad bowl. For ease, I use canned chickpeas but if you cook your own from scratch, simply use 240g of drained chickpeas.
Step 2: Prepare the vegetables
The vegetables are cut into small dice which is probably the most time-consuming part of this recipe.
I am using tomatoes, cucumber, red onion and yellow pepper. Depending on what you have in your fridge. you can mix and match. Avocadoes and corn work perfectly too. Add the vegetables to the chickpeas.
Step 3: Chop the herbs
For herbs, I add finely chopped coriander, parsley and mint in equal measures of two tablespoons each. Again this is interchangeable, as long as you have around six tablespoons of finely chopped herbs. Add the herbs to the rest of the ingredients.
Step 4: Make the dressing
To make the dressing, whisk the olive oil, lemon juice, grated garlic and ground cumin together in a small mixing bowl. Toss the chickpea salad in the dressing.
The seasoning is left to the end with salt, pepper as well as optional chilli flakes and maple syrup. The chilli flakes and maple syrup are definitely a matter of personal taste. I like a little spicy kick and if the lemon juice is slightly too bitter, then the maple syrup does balance it out. Over to you to decide what works best for you!
I hope you enjoy this chickpea salad recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
This post was originally published in January 2022 and updated in October 2023.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 400 g chickpeas
- 125 g baby plum tomatoes
- 125 g cucumber
- 1 yellow pepper
- 1 small red onion
- 2 Tbsp finely chopped coriander
- 2 Tbsp finely chopped mint
- 2 Tbsp finely chopped parsley
- 3 Tbsp olive oil
- 1.5 Tbsp lemon juice
- 1 large garlic clove (grated)
- ¾ tsp cumin
- salt & pepper
- dash of maple syrup (optional)
- chilli flakes to taste (optional)
- Drain and rinse the chickpeas. Place them in a salad bowl.
- Cut the tomatoes, cucumber, pepper and red onion into small dice.
- Chop the herbs finely.
- Put all the ingredients in the salad bowl with the chickpeas.
- Whisk the olive oil, lemon juice, grated garlic and ground cumin together in a small mixing bowl.
- Toss the dressing with the rest of the ingredients. Season to taste with salt and pepper. Add a dash of maple syrup and some chilli flakes if desired.
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Frequently Asked Questions About This Chickpea Salad
You can store this chickpea salad in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Keep in mind that the vegetables may become softer as they marinate in the dressing over time.
Absolutely! This chickpea salad is highly customisable. You can adjust the ingredients and seasonings to suit your preferences. Add other vegetables, nuts, seeds, or dried fruits for variety.
This dish can be served as either a main dish or a side dish. It’s hearty enough to stand alone as a meal when you add protein and can also complement other dishes as a side salad.