Craving a fresh and tasty salad that's quick and easy to make? Try our simple chickpea salad! It's delicious, gets ready in less than 15 mins and requires minimal prep.
The chickpeas and crisp veggies, are tossed in a bright and flavorful dressing that brings it all together and tastes so good.
Like our apple cucumber salad and strawberry cucumber salad, it's perfect combination of simple and delicious!
Simple chickpea salad without tomatoes
We could all use more easy, tasty meals in our lives, right? That's where this simple chickpea salad comes in. this salad is bursting with flavor from the hearty chickpeas, fresh veggies, and a zesty lemon dressing.
Chickpeas provide a protein boost while the veggies add the crunch. Toss everything together and you have a fantastic salad that works as a filling lunch, tasty side, or light dinner. The best part? You can tweak it to your tastes.
Throw in some feta cheese, add some spinach, use cherry tomatoes instead of bell peppers. use a creamy dressing, you name it.
Our Recipe Highlights
- Chickpeas, the star ingredient, are a remarkable source of plant-based protein, fiber, and essential vitamins and minerals, making this salad a perfect meatless Monday idea that's satisfying.
- You can easily put your spin on it by adding more vegetables like carrots and peas or using a creamy dressing instead.
- Most importantly it's quick, hassle free, requires minimal prep time and no complicated cooking techniques. This simple chickpea salad is my go-to for busy weeknights or when we need a quick and satisfying meal.
- It's budget friendly. Chickpeas and the other ingredients are inexpensive and pocket friendly, making this salad an economical choice without compromising on flavor or nutrition.
Ingredients
- 15 oz chickpeas
- 1 English cucumber
- 1 medium Red bell pepper
- 2 small Purple onion
- 1 Tablespoon fresh Parsley
Chickpea salad dressing
- Lemon juice
- Olive oil
- Salt
- Black Pepper
- Garlic powder
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Knife and chopping board or
- Magic chopper
How to make a simple chickpea salad
Wash up all the cucumber, red bell pepper and onions.
Dice them separately and transfer to a bowl.
Drain and rinse the canned chickpeas thoroughly before adding to the bowl of veggies.
Whisk all the ingredients of the dressing together then pour it over the salad.
Mix everything together till well combined, serve immediately chill for a cold chickpea salad.
What to serve with this easy salad
it alongside grilled proteins like chicken or fish for a balanced meal. Alternatively, it can be enjoyed as a standalone entrée with a side of crusty bread or pita chips to scoop up the flavorful dressing. For a heartier option, you can toss the salad with cooked quinoa or bulgur wheat.
Making ahead and how to store leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For leftovers that have been mixed with dressing, when you are scooping out into the storage container, discard the liquid that settles from the cucumber sitting in the dressing. Make extra dressing to use as needed when serving the leftovers.
If you intend to make extra or make this salad ahead, keep in mind that the cucumber may release moisture over time, so it's best to add the dressing just before serving for optimal texture and flavor.
Helpful Tips
- Rinse and drain the chickpeas thoroughly to remove any excess liquid and canning solution.
- Chop the vegetables into bite-sized pieces for easy eating and even distribution of flavors.
- Add dressing to the salad just before serving and let it sit in the refrigerator for 15 to 30 mins for the flavors to meld.
- If making ahead, don't add the dressing until 15 to 30 mins before serving.
- Adjust the seasoning to your taste preferences by adding more or less salt, pepper, or other spices.
FAQs
Yes, you can use dried chickpeas for this salad. Soak them overnight and then cook them according to package instructions until tender. 1 cup of dry chickpeas when cooked will yield approximately 15 oz canned chickpeas
When stored properly in an airtight container, it can last for 3-4 days in the refrigerator.
Absolutely! This salad is perfect for meal prepping. Simply prepare the ingredients separately and assemble the salad just before serving to ensure optimal freshness and texture.
I prefer to use the canned chickpeas got convenience and ease of preparation.
This simple chickpea salad is the perfect example that big flavors can come from simple ingredients. So if you're looking for a fresh, no-fuss meal that doesn't sacrifice taste, give this recipe a try.
In less than 15 mins, you can have a flavorful salad ready to enjoy. You can make a batch to have on hand for healthy lunches or quick dinners throughout the week. This salad is sure to become a crowd pleasing recipe in your rotation.
More recipes like this one
- Tabbouleh salad
- Mediterranean chickpea salad
- Chickpea salad sandwich
- Check out all our Home Cooked Recipes
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Simple chickpea salad
Ingredients
- 15 oz can chickpeas (drained and rinsed)
- 1 large English cucumber (diced)
- 1 medium red bell pepper (diced)
- 1 small red onion (diced)
- ½ teaspoon garlic powder
- 1 ½ Tablespoons lemon juice
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley. (chopped)
Instructions
- In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, diced red bell pepper, diced red onion and chopped parsley.
- In a small bowl, whisk together the garlic powder, lemon juice, salt, black pepper, and olive oil to make the dressing.
- Pour the dressing over the chickpea and vegetable mixture and toss gently to coat everything evenly.
- Taste and adjust seasoning if needed, adding more lemon juice for tang, salt for flavor, or olive oil for moisture.
- For best flavor, let the salad marinate for 15 to 30 minutes before serving to allow flavors to meld. If making ahead do not add the dressing to the salad till 30 mins before you are ready to serve.
- Serve chilled or at room temperature. This salad makes a great protein-packed lunch or refreshing dinner side dish.
Video
Notes
- Rinse and drain the chickpeas thoroughly.
- Chop the vegetables into bite-sized pieces for easy eating and even distribution of flavors.
- Add dressing to the salad just before serving and let it sit in the refrigerator for 15 to 30 mins for the flavors to meld.
- If making ahead, don't add the dressing until 15 to 30 mins before serving.
- Adjust the seasoning to your taste preferences by adding more or less salt, pepper, or other spices.
