Light and healthy chickpea salad is packed with veggies, easy to make and absolutely delicious. It makes a lovely light lunch or a side dish and is perfect for a bbq or picnic.
This easy, vegan chickpea salad is one of my favorite, go-to salads to make. It comes together in minutes and is super flexible. You can swap out the veggies with whatever you have on hand, so be sure to make it work for you.
Serve this salad alongside some grilled chicken, baked salmon, or lemon garlic baked chicken. It’s a tasty way to round out a meal.
Oh! And if you love chickpeas as much as I do, you may want to try my vegan chickpea tuna salad too. But that’s for another day, lol!
Are Chickpeas Good For Weight Loss?
Chickpeas are rich in protein and fiber, which in combination helps to keep us feeling fuller for longer.
So while chickpeas are certainly not a magical weight-loss food, they can make for a very satisfying and satiating meal, which in turn, can support your weight loss goals.
Can You Eat Chickpeas Raw?
If you buy your chickpeas in a can, they will have been cooked already and are not raw, therefore they are safe to eat straight from the can.
Raw chickpeas, however, need to be soaked and cooked before eaten.
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
Chickpea Salad
Ingredients
- 1 bell pepper diced
- 1/2 red onion diced
- 1 clove of garlic minced
- 1/4 cup olives chopped
- 1-15 oz can of chickpeas
- 1 tbsp extra virgin olive oil
- 1/4 cup chopped basil leaves
- Salt and pepper to taste
Instructions
- Combine bell pepper, red onion, garlic, olives, and chickpeas in a medium bowl. Add olive oil, vinegar, salt, pepper and basil.
- Gently toss it all together and adjust seasonings. Enjoy!
- Makes 2.5 cups (5 1/2cup servings)
Notes
- You can store this salad in an airtight container, in the fridge for up to 5-days. The longer it sits, the better it tastes.
- If you don’t have basil, fresh parsley or mint would also be delicious.
Comments
randy says
Good recipe. I made this with fresh fennel, cannellini beans, fresh red bell peppers, onion, garlic and lime juice. I think I will use this a lot. Thanks
Anne says
Yum! Good combo of flavors.
Dani says
Thank Anne!!
Nancy says
This is one of my go-to recipes! I always have a can of chickpeas in the pantry. I will mix it up with finely chopped peppers, onion, carrots, and any other veggie I have on hand. Mix it with some balsamic dressing and let it sit overnight. I find the flavors are so much better when it has time to sit in the fridge. This is a bean salad I dump right on top of a bed of lettuce for an instant lunch. You are right, you can’t mess this recipe up! It works no matter what you throw in. 🙂
Cecilia says
I’m assuming it’s 1/4 CUP basil?
Dani says
Yes it is! I just adjusted the recipe…
Dale Elizabeth says
Hi Dani!
I used 3 small one each yellow, red and orange pepper. I also added some sundried tomato chopped very well and only 1/4 red onion. One handful finelly chopped basil. I was out of olives, but added some pre-sliced calamata black olives, 2 Tbsp, after going to the grocery store. Really yummy combo!!! Let sit for a few hours. I find it taste better the next day.
Lori says
I love this recipe. I make it almost weekly, and eat it over a bed of greens and kale. I also swap various ingredients. Thank you, Dani for a really great site and yummy, clean recipes. You’re my go to now, and further more, your videos are great. The perfect mix of professionalism, charm, brevity and thoroughness.
Sherry says
Thanks dani.. Fab recipe 🙂
Dani says
You are very welcome! So glad you liked it:)
Anne says
So delicious and a great example of what you teach. Use what you have… whatever turns you on… In my very own kitchen I used black-eyed peas and orange bell peppers and some jicama. After I made it during the World Series, I realized hey that’s my team’s colors….. Dani your recipes are all really delicious and I feel great eating them. Thank you for all you do for a million people!
Dani says
Awe, thank you Anne! I’m so glad you enjoyed the recipe and that you are making them your own.
Sherry says
U forgot to add red wine vineg under ingred list
Thx dani