Chickpea Salad

chickpea salad

Chickpea salad has become a mainstay in my fridge over the past few weeks. It’s super easy to throw together, and makes a fresh, protein-packed side dish. I love this no-cook recipe because it calls for vibrant vegetables that are easy to come by any time of the year. Mix them all together and you’re done!

Since I’m making chickpea salad for a work potluck party tomorrow, I thought it was high time to share! Enjoy!

sliced roasted red and yellow peppers and olives for chickpea salad

chickpea salad ingredients

chopped parsley

chickpea salad close-up

chickpea salad with pita pizza and red wine

Chickpea Salad Recipe
Recipe type: Salad, Side
  • 2 (14 ounce) cans of chickpeas, rinsed and drained
  • ½ cup roasted red and/or yellow peppers, chopped
  • ¼ cup sliced kalamata olives
  • ⅓ cup sliced cherry tomatoes
  • Small bunch of parsley, chopped
  • 3 scallions, chopped
  • 2 cloves garlic, pressed or minced
  • 1 lemon, juiced
  • Olive oil, to taste
  • Salt and pepper, to taste
  1. In a good-sized bowl, simply combine all the ingredients, season with salt and pepper, drizzle with olive oil and squeeze a lemon over it all. Mix, and you’re done!
Recipe inspired by 20 Something Cupcakes (blog no longer exists). Thanks, Sarah!
This recipe makes a big bowl full of chickpea salad. Keep it to yourself or share at a potluck. Serve alone as a great side dish or salad, or on a bed of greens or grains for a more complete meal!
Make it tomato free: Simply omit the tomatoes.


    • says

      Actually, I never got around to posting the recipe for that flatbread pizza. It was just store-bought whole wheat flatbread topped with sun-dried tomato pesto (also store bought), feta, kalamata olives, pepper rings, roasted red peppers and maybe cherry tomatoes. Bake at 450, until it’s lightly toasted and the feta is melty. Yum!

    • says

      I’m glad the salad worked out for you! You could also substitute chopped cherry tomatoes or diced fresh red bell pepper. It’s a really versatile recipe!

  1. says

    Hi there – I just found this recipe through foodgawker and love it! I’m doing a cleanse series on my blog this week and wondered if you’d be okay with me using one of your pictures of this recipe and linking to your blog?

    • says

      Thanks, Marie! It’s definitely a great lunch salad. It should keep well for three to four days in the fridge. You might want to freshen up leftovers with a dash of lemon juice or olive oil and salt.

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