Perfect for summer, BBQs & easy meals
This Chickpea Salad recipe is fresh, fast, and packed with flavor — the ultimate no-fuss side dish! Bursting with crisp veggies and tossed in a simple tangy vinaigrette, it’s an easy salad that comes together in minutes and is perfect for picnics, meal prep, or a quick side for dinner.
Why You’ll Love This Chickpea Salad
- Quick & easy: Ready in minutes with just a little chopping and mixing — ideal for busy days or meal prepping ahead.
- Refreshing & hearty: Protein-packed chickpeas combined with crunchy fresh vegetables make every bite satisfying and nutritious.
- Versatile: Easily customizable with extras like feta, avocado, or fresh herbs, and great as a vegetarian main with added grilled chicken.
Ingredients You’ll Need
- 2 (15 oz) cans chickpeas (garbanzo beans), rinsed and drained
- 1 cucumber (English or Persian work best, peeled if skin is thick)
- 1 red bell pepper, diced (yellow or orange peppers work too)
- 1 small red onion, finely chopped
- Fresh dill, chopped (dried dill works, but fresh tastes brighter)
For the dressing:
- 3 tbsp white balsamic vinegar (or substitute white wine vinegar, red wine vinegar, or lemon juice)
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard (yellow mustard can be used, though milder)
- Salt and freshly ground black pepper, to taste
How To Make Chickpea Salad
- Prepare chickpeas: Rinse and drain the chickpeas well.
- Mix the dressing: In a large bowl, whisk together vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified.
- Marinate chickpeas: Add the chickpeas to the dressing and toss well. Let them soak for about 5 minutes to absorb flavor.
- Chop veggies: Dice cucumber, bell pepper, and red onion into bite-sized pieces.
- Combine: Add the chopped veggies and fresh dill to the chickpeas and gently toss until everything is evenly coated.
Serve immediately or chill in the fridge to let the flavors meld — this salad tastes even better the next day!
Storage & Meal Prep Tips
- Refrigerator: Store in an airtight container for up to 4 days. The flavors develop and deepen over time.
- Make ahead: Prepare the salad a day in advance for best flavor. Add fresh dill just before serving if you want it to be extra vibrant.
- Freezing: Not recommended — the texture of the fresh vegetables won’t hold up well after thawing.
Variations To Try
- Add diced avocado for creaminess—add just before serving.
- Swap the vinegar for lemon juice, red or white wine vinegar for different tang profiles.
- Stir in cherry tomatoes and/or olives for extra color and flavor.
- Toss in crumbled feta cheese for a Mediterranean twist.
- Mix in fresh herbs like parsley, basil, or mint alongside or instead of dill.
- Serve over a bed of arugula or spinach to make it a more substantial salad.
FAQs
Can I use dried chickpeas instead of canned?
Yes! Cooked-from-scratch chickpeas work wonderfully. You’ll need about 3 to 3½ cups cooked chickpeas.
What if I don’t have white balsamic vinegar?
You can substitute red or white wine vinegar, lemon juice, or apple cider vinegar. The flavor will vary slightly but remain delicious.
Can this salad be made ahead of time?
Absolutely! It tastes best if made a few hours ahead or even the day before, allowing the flavors to meld beautifully.
How long does it keep?
Stored in an airtight container, it lasts for 3-4 days in the refrigerator.
Should I serve it cold or room temperature?
Either works great — serve chilled for refreshment or at room temperature for convenience.
Pro Tips
- Let the chickpeas marinate in the dressing for a few minutes before adding the veggies—this helps them soak up more flavor.
- Dice vegetables evenly for the best texture and bite-sized pieces.
- After chilling, taste and adjust seasoning as flavors mellow in the fridge.
- If using dried dill, start with 1 teaspoon and add more to taste.
This Chickpea Salad is a simple, healthy, and delicious way to add freshness and nutrition to any meal. Give it a try for your next BBQ, lunch, or weeknight dinner—you’ll be hooked!
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Fresh Chickpea Salad – Quick, Crunchy & Full of Flavor!
- Total Time: 10 minutes
- Yield: 4–6 servings 1x
Description
This Chickpea Salad recipe is fresh, fast, and packed with flavor — the ultimate no-fuss side dish! Bursting with crisp veggies and tossed in a simple tangy vinaigrette, it’s an easy salad that comes together in minutes and is perfect for picnics, meal prep, or a quick side for dinner.
Ingredients
2 (15 oz) cans chickpeas (garbanzo beans), rinsed and drained
1 cucumber (English or Persian work best, peeled if skin is thick)
1 red bell pepper, diced (yellow or orange peppers work too)
1 small red onion, finely chopped
Fresh dill, chopped (dried dill works, but fresh tastes brighter)
For the dressing:
3 tbsp white balsamic vinegar (or substitute white wine vinegar, red wine vinegar, or lemon juice)
3 tbsp extra virgin olive oil
1 tsp Dijon mustard (yellow mustard can be used, though milder)
Salt and freshly ground black pepper, to taste
Instructions
Prepare chickpeas: Rinse and drain the chickpeas well.
Mix the dressing: In a large bowl, whisk together vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified.
Marinate chickpeas: Add the chickpeas to the dressing and toss well. Let them soak for about 5 minutes to absorb flavor.
Chop veggies: Dice cucumber, bell pepper, and red onion into bite-sized pieces.
Combine: Add the chopped veggies and fresh dill to the chickpeas and gently toss until everything is evenly coated.
Serve immediately or chill in the fridge to let the flavors meld — this salad tastes even better the next day!
Notes
Let the chickpeas marinate in the dressing for a few minutes before adding the veggies—this helps them soak up more flavor.
Dice vegetables evenly for the best texture and bite-sized pieces.
After chilling, taste and adjust seasoning as flavors mellow in the fridge.
If using dried dill, start with 1 teaspoon and add more to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook, Mixing
- Cuisine: Mediterranean / Vegetarian