Go Back
Chickpea Salad Recipe
Ash Tyrrell

Chickpea Salad Recipe

I just whipped up this chickpea salad, and it has instantly become my new favorite go-to lunch. It’s incredibly fresh, packed with crunchy vegetables, and coated in a light, zesty dressing that brings everything together perfectly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups grape tomatoes halved - Using grape or cherry tomatoes is ideal because they are sweet and hold their shape well, preventing the salad from becoming watery.
  • 2 cups diced cucumber - I recommend English or Persian cucumbers as their skin is thin and tender meaning you don't have to peel them.
  • 1 can 15.5 ounces chickpeas, drained and rinsed - Canned chickpeas are a great time-saver. Be sure to rinse them thoroughly to remove excess sodium and any canning liquid.
  • ¾ cup diced green bell pepper - This adds a wonderful crisp crunch and a slightly grassy flavor that complements the other ingredients.
  • ½ cup chopped fresh parsley - Don’t underestimate the power of fresh herbs! Parsley adds a bright clean flavor that truly elevates the salad.
  • ¼ cup finely diced red onion - Soaking the diced red onion in cold water for a few minutes before adding it can mellow its sharp bite making it a bit milder.
  • ½ lemon juiced - Fresh lemon juice is key for a bright, zesty dressing. The bottled kind just doesn't compare.
  • ¼ cup olive oil - A good quality extra virgin olive oil provides a smooth rich base for the dressing.
  • 2 tablespoons red wine vinegar - This adds a tangy sharpness that balances the richness of the olive oil.
  • ½ teaspoon cumin - This spice brings a warm earthy note that pairs beautifully with the chickpeas.
  • ¼ teaspoon salt - A little salt enhances all the other flavors in the salad.
  • ¼ teaspoon black pepper - Freshly ground black pepper adds a hint of spice.
  • 1 avocado diced (optional) - For a creamy texture and healthy fats, avocado is a fantastic addition.

Method
 

  1. Start by adding your halved grape tomatoes, diced cucumber, rinsed chickpeas, diced green bell pepper, chopped parsley, and finely diced red onion to a large mixing bowl. Gently toss these ingredients together to distribute them evenly.
  2. In a separate small bowl, whisk together the olive oil, red wine vinegar, cumin, salt, and black pepper. Continue whisking until the dressing is well combined and slightly emulsified.
  3. Pour the prepared dressing over the vegetables and chickpeas in the large bowl. Toss everything together until the salad is thoroughly coated. For the best flavor, cover the bowl and refrigerate for at least one hour to allow the ingredients to marinate.
  4. If you are using avocado, wait until just before serving to add it. Dice the avocado and place it in a small bowl, then squeeze the fresh lemon juice over it and stir gently. This prevents the avocado from browning. Fold the lemony avocado into the chilled salad.

Notes

  • Let It Marinate: I can't stress this enough—letting the salad sit in the fridge for at least an hour makes a huge difference. It gives the vegetables time to absorb the dressing, making every bite more flavorful.
  • Toast the Chickpeas: For an extra layer of texture and a nutty flavor, I sometimes pat the chickpeas dry and toast them in a pan with a little olive oil until they are slightly golden before adding them to the salad.
  • Don't Skip the Fresh Herbs: Fresh parsley, dill, or cilantro adds a brightness that dried herbs just can't replicate. I find that being generous with the fresh herbs makes the salad taste much more vibrant.
  • Taste and Adjust: Before serving, I always give the salad one final taste. Sometimes it needs an extra squeeze of lemon for brightness, a pinch more salt, or a crack of black pepper to be perfect.