This Chickpea Salad is packed with protein, full of flavor, and can be enjoyed in so many different ways.
Honestly, I don’t know what I would do without the humble chickpea. It’s no wonder I could start my own chickpea shop just with the endless supply I have tucked away in my pantry. I have them canned, jarred, and fresh, ready to be used in a plethora of healthy and delicious dishes.
The great thing about chickpeas is that they have a fairly neutral taste and blend well into a wide variety of recipes. Whether it’s a vegan Indian curry, a vibrant Mediterranean platter, or a spicy Asian stir-fry, these legumes can be found in many dishes and across many cultures. Chickpeas are also perfect for quick snacks. I love blitzing them into a creamy hummus to serve with veggie sticks or tossing them with spices and roasting them in the oven.
Chickpeas shine in salads, too. This colorful salad features fresh Mediterranean flavors thanks to its crisp cucumbers, juicy tomatoes, zesty onions, and tangy lemon—all tied together with a Dijon mustard and extra-virgin olive oil dressing that imparts incredibly bright flavors. It’s such a satisfying dish and great for easy meal prep during busy weeks.
Tasty Tweaks
The great thing about this salad is its versatility. It lends itself to all kinds of deliciously healthy variations! For a little tang, add some crumbled feta along with briny black olives. In that case, I would also add some finely chopped mint. Looking to increase the protein? Go ahead and stir in some cubed, cooked chicken breast or grilled shrimp. Extra veggies are always a good idea. Roasted red peppers or marinated artichokes will work beautifully in this salad. I also love the salad with the creaminess of cubed avocado or served on a bed of greens.
How Do I Store Leftovers?
Once assembled, store your dish in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as some of the ingredients will be rendered mushy upon thawing.
Serving Suggestions
My favorite way to serve this salad is with a side of Instant-Pot Quinoa and a dollop of either Red Pepper Hummus or Tzatziki. It’s also delicious stuffed into warm Pita Bread. If you love chickpeas just as much as I do, take a look at this wholesome recipe for Kale And Chickpea Salad, or indulge in a few of these tasty Chickpea Fritters served with some Greek Yogurt Dip.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
- 2 cans chickpeas (15 ounces each) drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh parsley chopped
Instructions
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until well blended.
- In a large salad bowl, combine chickpeas, cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley.
- Pour the dressing over the salad ingredients and toss gently to coat evenly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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