Go Back
+ servings
salad in glass bowl
Print Recipe
4.12 from 35 votes

Chickpea Salad

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


  • 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


  • 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)



  • 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.


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