Chickpea Salad

"For days you don’t feel like putting in too much work but still want a really good salad, this 5-minute Chickpea salad is the key. It tastes tangy and incredibly amazing and really, who doesn’t like chickpeas? I know I do."

By:Muna Fatima

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This Mediterranean style Chickpea Salad is to die for. It has an amazing rich lemony flavour which isn’t too empowering and the classic beanie, nutty flavour of Chickpeas you cannot say no to. Chickpeas are one of the most popular choices of protein among the Vegans and just as popular in the non-vegan population too.
Chickpea salad with lemon,parsley,tomato,cucumber

Serves : 3

Cooking time : 0 

Preparation time : 10 minutes

Total time : 10 minutes 


  1. No Major Allergens

What makes Chickpea Salad healthy?

Chickpeas or Garbanzo beans have an outstanding ability to control blood sugar despite their carbohydrate content. They help to manage insulin resistance remarkably and also contain insoluble fibers that aid in digestion. Chickpeas also contain Molybdenum that helps in detoxifying the liver of metals and toxins from candida. The salad makes use of lemon, rich in vitamin C, Olive oil acting as an anti-inflammatory and Sea salt containing more than 90 minerals.

Ingredients to make Chickpea Salad

1 can (15.5 oz) Cooked chickpeas

1 Red Onion, medium sized, finely diced

1 Tomato, finely diced

1 Cucumber, finely diced

1 bunch of Parsley, finely chopped

½ cup lemon juice

1 tbsp Olive oil

1 tsp Paprika

Salt and Pepper (to taste)

Steps to make Chickpea Salad

Step 1 : Rinse the canned chickpeas under cold water and place them in a large salad bowl.

Step 2 : Finely dice Onion, cucumber, tomato and Parsley and add to the chickpeas. Give it a good mix.

Step 3 : To make the vinaigrette, add olive oil, lemon juice, sea salt, paprika and pepper to a jar with a lid. Shake vigorously until they’re combined.

Step 4 : Pour the vinaigrette on the chickpeas just before serving.

How to store Chickpea Salad?

I wouldn’t recommend storing the Chickpea salad after you’ve poured in the vinaigrette. However, to make things easier you can store it separated and mix just before serving so it doesn’t get sloppy.

Here are some substitutions you can make in the Chickpea Salad

  • If you can’t find red onions, yellow or white will do the trick.
  • Sometimes when you run out of Italian Parsley, Cilantro is the next best thing.
  • English Cucumbers are the key but if you do not have those, fresh Persian Cucumbers taste great as well.
This is an easy make ahead salad that involves some fresh vegetables, aromatic parsley and a zesty dressing all with a good amount of protein. Try this version of the chickpea salad and share your thoughts below!

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