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Home » Recipes » Lunch » Salad + Dressing » Chickpea Salad

May 29, 2020(updated June 28, 2021)

Chickpea Salad

4.11 from 39 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

This post may contain affiliate links.

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!

ingredients in the bow

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!

salad in glass bowl
Print Recipe
4.11 from 39 votes

Chickpea Salad

This plant based chickpea salad is easy to make with everyday ing
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, Labor Day, low carb + keto, vegan, vegetarian
Author: Dani Spies
Prep Time15 mins
Total Time15 mins
Servings: 5 servings
Calories: 46kcal

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.
    ingredients in a bowl
  • Gently toss it all together and adjust seasonings. Enjoy!
    finished salad in glass bowl
  • 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.

Nutrition

Serving: 0.5cup | Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 770IU | Vitamin C: 31.2mg | Calcium: 6mg | Iron: 0.1mg

Dairy Free, Diet, Gluten Free, Low Carb + Keto, Lunch, Recipes, Salad + Dressing, Sides, Vegan, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

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    Comments

  1. randy says

    July 1, 2012 at 8:50 pm

    5 stars
    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

    Reply
    • Anne says

      October 29, 2019 at 10:13 am

      Yum! Good combo of flavors.

      Reply
      • Dani says

        November 2, 2019 at 8:32 am

        Thank Anne!!

        Reply
  2. Nancy says

    July 5, 2012 at 8:14 pm

    5 stars
    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. 🙂

    Reply
  3. Cecilia says

    July 9, 2012 at 7:34 am

    5 stars
    I’m assuming it’s 1/4 CUP basil?

    Reply
    • Dani says

      July 9, 2012 at 10:25 am

      5 stars
      Yes it is! I just adjusted the recipe…

      Reply
  4. Dale Elizabeth says

    August 6, 2012 at 3:05 pm

    5 stars
    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.

    Reply
  5. Lori says

    May 7, 2014 at 6:25 pm

    5 stars
    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.

    Reply
  6. Sherry says

    February 23, 2015 at 1:25 pm

    5 stars
    Thanks dani.. Fab recipe 🙂

    Reply
    • Dani says

      February 24, 2015 at 10:26 am

      5 stars
      You are very welcome! So glad you liked it:)

      Reply
  7. Anne says

    October 29, 2019 at 10:27 am

    5 stars
    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!

    Reply
    • Dani says

      November 2, 2019 at 8:34 am

      Awe, thank you Anne! I’m so glad you enjoyed the recipe and that you are making them your own.

      Reply
  8. Sherry says

    October 4, 2021 at 8:40 am

    U forgot to add red wine vineg under ingred list
    Thx dani

    Reply

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