Chickpea Salad

5 from 1 vote

Chickpea salad is packed with fresh vegetables and herbs, all tossed in a zesty lemon dressing. It’s a light, flavorful, healthy side dish that’s perfect for BBQs, picnics, or meal prep.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings: 1 cup servings

Calories: 228kcal

Author: Jennifer Fishkind

Ingredients

Dressing

⅓ cup extra virgin olive oil
⅓ cup fresh squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1½ teaspoon sea salt
1 teaspoon fresh cracked black pepper

Chickpea Salad

31 ounce canned chickpeas rinsed and drained
2 cups multicolored grape tomatoes halved
1 cup red bell pepper seeded and diced
1 cup diced english cucumber
1 cup chopped red onion
1 cup pitted Kalamata olives halved
⅓ cup chopped fresh flat leaf parsley
¼ cup + 2 teaspoons chopped fresh dill weed Divided: ¼ cup for salad, 2 teaspoons for garnish

Instructions

Add the extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, sea salt and pepper to a small bowl. Whisk to combine.
⅓ cup extra virgin olive oil, ⅓ cup fresh squeezed lemon juice, 2 teaspoons Dijon mustard, 1 teaspoon minced garlic, 1½ teaspoon sea salt, 1 teaspoon fresh cracked black pepper
Add chickpeas, halved tomatoes, chopped bell pepper, diced english cucumber, sliced onion and halved olives to a large (4-5 quarts) mixing bowl. Toss to combine.
31 ounce canned chickpeas, 2 cups multicolored grape tomatoes, 1 cup red bell pepper, 1 cup diced english cucumber, 1 cup pitted Kalamata olives, 1 cup chopped red onion
Add the chopped parsley and ¼ cup chopped dill weed.
⅓ cup chopped fresh flat leaf parsley, ¼ cup + 2 teaspoons chopped fresh dill weed
Drizzle the dressing over the salad and toss to thoroughly combine.
Garnish with the remaining chopped dill weed just before serving.

Notes

Storage :

Make-Ahead: Prepare the salad a few hours or even a day in advance. The flavors continue to develop as it sits, making it even more delicious the next day.
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: No reheating needed. This salad is best served cold or at room temperature.
Freeze: Not recommended, as the vegetables and chickpeas lose their texture once thawed.

Tips:

Bottled lemon juice won’t give the same bright, zesty flavor.
Uniform pieces help with texture and even flavor in every bite.
Let the salad sit in the fridge for 30–60 minutes to enhance flavor and freshness.
If the onion is too sharp, soak it in cold water for 10 minutes to mellow the bite.
This vegan chickpea salad tastes even better the next day as the flavors meld together.

Nutrition