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!
Chickpea Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 small salads 1x
- Category: Side dish
- Method: By hand
- Cuisine: Mediterranean
- Diet: Vegan
A filling, healthy salad or side made with chickpeas, vegetables and parsley. 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!
- 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
- 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!
Make it tomato free: Simply omit the tomatoes.
Beautiful pictures! It looks so good but I’m not the biggest fan of parsley. Maybe I’ll try making it without because I always have cans of garbanzo beans on hand. I’m sure everyone will love it!
I bet this salad would be great on a bed of mixed greens! Then you could forego the parsley altogether. Yum!
It’s also really delicious with Coriander (or Cilantro as I think it’s known as in USA).
Recipes are made to adapt to personal tastes. So many choices and ideas! Make whatever works for you and ENJOY!I used a banana pepper roasted on my gas stove and added some green chilies. Cheers…
This looks so yummy–as all of your recipes do! It has olives in each which are my favorite!! I will definitely have to try this one out. :)
Ummmm – these photos are spectacular! Gorgeous gorgeous gorgeous. And I love your recipe – I will definitely be trying it!
I love dishes like this. Looks fresh and delicious.
THAT looks so DELICIOUS! I’m gonna save this and try to make it :)
this looks amazing! and so healthy. i’m adding the ingredients to my shopping list.
This is one beautiful salad! I love the amazing color going on!
i wishhhhhh i liked chick peas whole. i can only stand them ground up. is that weird?
Tried this out. SO tasty! Thanks for sharing!!
I ADORE chickpeas! This looks so good (and it’s only a little after 9a.m. here). Photo’s are stupendous, the light is spot on.
Thank you, Miss B.! That means a lot. :)
I just discovered your blog and I think it is fantastic. This salad looks great! I love roasted red peppers with chickpeas. :)
So nice to come across another Okie blogger!
Do you have a recipe for what you served the salad with? Both look amazing!
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!
lovely salad! i don’t like roasted bell peppers from the can, so i substituted artichoke hearts, yum!
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!
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?
I’ve just eaten the whole bowl of it.. Delicious! :)
This looks delicious! I plan to make this today! Thanks for the recipe.
Hope you loved the salad, Jennifer!
This looks like a great & healthy lunchbox salad!
How long does this kind of salad keep in the fridge?
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.
Am going to try this recipe
I made this Salad for a family reunion. It was a huge hit! It’s so wonderful to discover a recipe that looks and tastes as good in real life as it purports to on the site. Thank-you!
Thank you, Sarah! I’m so glad to hear that. :)
About how many servings is this?
About 4 generous side servings, I’d say!
I’m going to a potluck with a few vegans in the bunch and I wanted to bring something everyone can eat. This turned out beautifully! The only change I made was I toasted the chick peas in the oven and added basil from the garden. Thank you!
How considerate of you, Erika! I’m happy this was a hit. I’ll have to try toasting the chickpeas!
This salad is amazing.
I’m glad you liked it, Jill!
Just bought your book and made the chickpea salad first — it’s incredible! It will be a new staple for me. Thanks for all the goodness!
Thank you for getting my cookbook! I’m glad yo loved that salad.
I made your chickpea salad with fresh peppers for a potluck dinner and it was by far the most popular dish on the table! The olives in this recipe makes it stand out from many other chickpea salads I’ve made. It’s a winner!!!
Thank you for your review, Liza.
I made the chickpea salad and made extra because of the lunches my hubby needs. So it also went into a pita . So yummy. It reminded me of a restaurant we ate, called Alladine, a near east restaurant, but this one is better. Thank you
Thank you for sharing, Kerstin!