When the sun’s out and you’re craving something fresh yet satisfying, this Chickpea Salad is your new go-to. It’s colorful, crunchy, and bursting with zesty flavor—basically, a salad that doesn’t feel like a compromise. Thanks to creamy avocado, juicy tomatoes, and hearty chickpeas, it’s more than just a side—it’s a wholesome, protein-packed salad you’ll actually look forward to.
This salad leans into Mediterranean recipe magic with a lemony olive oil dressing, pops of feta, and plenty of fresh herbs. It’s the perfect healthy salad for lunch, potlucks, or easy weeknight dinners. Best of all? It comes together in minutes.
Why You’ll Love This Chickpea Salad
- Packed with protein and fiber for lasting satisfaction
- Bright, tangy dressing made from pantry staples
- Perfect blend of creamy, crunchy, and juicy textures
- Naturally gluten-free and easy to customize
Ingredients
- 3 tbsp (45 ml) extra virgin olive oil
- 3 tbsp (45 ml) lemon juice (from 1 large lemon)
- 1 garlic clove, pressed or minced
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp black pepper
- 1 1/2 cups (225 g) cherry tomatoes, halved
- 1 English cucumber, halved and sliced
- 15 oz (425 g) canned chickpeas, drained and rinsed
- 1/2 medium red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup (10 g) chopped cilantro
- 4 oz (113 g) feta cheese, diced
How to Make Chickpea Salad
- Make the dressing: In a small bowl or mason jar, whisk together olive oil, lemon juice, garlic, salt, and black pepper.
- Assemble the salad: In a large salad bowl, combine cherry tomatoes, cucumber, chickpeas, red onion, avocado, cilantro, and feta.
- Dress and toss: Pour the dressing over the salad and toss gently until everything is well coated.
- Serve: Enjoy immediately or refrigerate for 10–15 minutes to let the flavors meld.
Tips for the Best Chickpea Salad
- Use ripe, buttery avocados for the best texture.
- Rinse chickpeas thoroughly to remove any can taste.
- Want a bit more bite? Add a handful of arugula or a pinch of red pepper flakes.
- Swap cilantro with parsley or mint depending on your flavor preference.
The Backstory on This Salad
This Chickpea Salad was born on one of those days when I had “nothing to eat” but a few pantry staples and some lonely vegetables in the fridge. I tossed it all together, gave it a generous squeeze of lemon, and called it lunch. It was so good, I made it again the next day. Now it’s on regular rotation, especially when I need something nourishing but effortless.
What to Serve with Chickpea Salad
It pairs beautifully with grilled chicken, shrimp, or falafel for a Mediterranean-inspired meal. You can also stuff it into pita pockets or wrap it in a tortilla for a satisfying handheld lunch. Add a side of hummus and pita chips and you’ve got a picnic-ready feast.
How to Store and Make Ahead
Store leftovers in an airtight container in the fridge for up to 2 days. If making ahead, add avocado just before serving to keep it fresh and green. The dressing can be prepped and stored separately for up to a week.
FAQs
Can I make this salad vegan?
Yes! Just leave out the feta or use a plant-based alternative.
Can I use dried chickpeas?
Absolutely. Cook them first and use about 1.5 cups cooked chickpeas.
What other add-ins work well?
Kalamata olives, roasted red peppers, or even quinoa make great additions.
Why This Chickpea Salad Is a Healthy Favorite
With its fresh flavors, vibrant colors, and satisfying textures, this Chickpea Salad is the kind of meal that makes you feel great from the inside out. Whether you’re meal prepping, potlucking, or just trying to eat more veggies, it’s a healthy salad that brings the flavor—and plenty of plant-powered protein too.
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Chickpea Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Chickpea Salad is a vibrant, Mediterranean-inspired dish packed with protein, fiber, and bold, zesty flavor. With chickpeas, creamy avocado, crunchy cucumber, juicy tomatoes, and a lemony olive oil dressing, this refreshing salad is perfect for lunch, meal prep, or a healthy side dish that never feels like a compromise.
Ingredients
-
3 tbsp (45 ml) extra virgin olive oil
-
3 tbsp (45 ml) lemon juice (about 1 large lemon)
-
1 garlic clove, pressed or minced
-
1/2 tsp sea salt (or to taste)
-
1/8 tsp black pepper
-
1 1/2 cups (225 g) cherry tomatoes, halved
-
1 English cucumber, halved and sliced
-
15 oz (425 g) canned chickpeas, drained and rinsed
-
1/2 medium red onion, thinly sliced
-
1 avocado, sliced
-
1/4 cup (10 g) chopped cilantro
-
4 oz (113 g) feta cheese, diced
Instructions
-
Prepare dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, salt, and pepper. -
Assemble salad:
In a large bowl, combine cherry tomatoes, cucumber, chickpeas, red onion, avocado, cilantro, and feta. -
Toss and serve:
Pour the dressing over the salad and toss gently to coat. Serve immediately or refrigerate for 10–15 minutes.
Notes
Use ripe avocado for best creaminess.
Substitute cilantro with fresh parsley or mint.
Add-ins like olives, quinoa, or arugula can boost flavor and nutrition.
Make it vegan by omitting or replacing feta with a plant-based cheese.
To make ahead, add avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Entrées
- Method: No-Cook
- Cuisine: Mediterranean