Easy Chickpea Salad Recipe
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Made with chickpeas, lemon juice, olive oil, and fresh herbs, this easy chickpea salad recipe makes a lovely summer side dish, or a light lunch. This recipe is vegetarian as written, but easily made vegan by omitting the cheese.
Why Make This Chickpea Salad Recipe?
Chickpeas (garbanzo beans) offer an excellent source of plant-based protein, provide a good amount of dietary fiber, and are chock-full of vitamins and minerals. As a vegetarian, I love to cook and eat chickpeas, and am constantly finding new ways to work them into dishes. They’re delicious roasted, stirred into a chickpea and tomato curry, or tossed in a food processor to make dessert hummus. They also make a protein-rich addition to summer salads.
In this easy chickpea salad recipe, nutty garbanzo beans provide a canvas for good-quality olive oil, lemon, and fresh summer herbs, showcasing the best flavors of the season. Requiring just six ingredients and about ten minutes of prep time, this chickpea salad works as a main dish or as a side, and can be doubled or tripled to serve a crowd. Plus it uses canned chickpeas, so no need to spend time soaking dried beans!
Key Ingredients
- Chickpeas – You’ll need one can (400 grams or 15.5 ounces, depending on your location) of chickpeas for this recipe, which will serve 1-2 people as a main dish, or 2-4 as a side. If you have an extra can of chickpeas, save it for chocolate chip cookie dough hummus!
- Olive Oil – You can definitely taste the olive oil in this salad, so choose something flavorful and of decent quality. I used a standard extra virgin olive oil, but you can also experiment with flavored or infused oils, such as garlic oil, or olive oil infused with basil.
- Lemon Juice – Use a freshly juiced lemon for maximum flavor. Do not make this recipe with bottled lemon juice, which often contains additives or preservatives that can give the juice a bitter taste.
- Herbs – I’ve used a combination of chopped fresh parsley and fresh basil, but mint or coriander (cilantro) are also good choices. Opt for fresh herbs rather than dried herbs. Dried herbs, especially old ones, lack the bright flavor of fresh herbs, and they won’t add the same pop of green color that makes this salad so visually appealing.
- Parmesan Cheese – Opt for a decent-quality block of Parmesan grated on a box grater or Microplane, rather than cheap bagged or canned cheese. You can use a different hard cheese, such as Pecorino Romano or Parmigiano Reggiano. Omit the cheese for a vegan chickpea salad, or double the quantity if you’re a cheese lover like me!
Recipe Tips and Substitutions
- Adjust the seasonings. Taste as you go, adding more lemon juice, salt, pepper, and red pepper flakes as necessary to suit your palate. You can also stir in other seasonings, like chili powder, paprika, or garlic salt.
- Add onions. Raw onion is one of the only foods I dislike, so I don’t use it in my salad recipes. But if you’re a fan, toss half of a finely minced raw red onion with the chickpeas and herbs.
- Make it a meal. This chickpea salad works nicely as main course for a light summer lunch or weeknight dinner. I like to double the recipe and store it in an airtight container in the refrigerator to enjoy for lunch throughout the week. For a more filling meal, add diced raw vegetables (such as cucumber, red pepper, or cherry tomato), canned tuna, chopped hard boiled egg, or slices of ripe avocado.
- Create a vegan-friendly version. This recipe is vegetarian as written, but easily made vegan by omitting the Parmesan, or replacing it with nutritional yeast or a vegan hard cheese. Omitting the cheese will also make this salad suitable for dairy-free diets.
Chickpea Salad
- Total Time1 hour 10 minutes
- YieldServes 1-2 1x
An easy chickpea salad recipe with made with canned chickpeas, lemon juice, olive oil, and chopped fresh herbs. A lovely summer side dish, or light and healthy lunch.
Ingredients
250 grams chickpeas (2 3/4 cups; 1 400-gram or 15.5-ounce can, drained and rinsed)
25 milliliters olive oil (2 tablespoons)
30 milliliters fresh lemon juice (2 tablespoons; juice of 1 lemon), or to taste
8 grams chopped fresh parsley (1/4 cup, not packed)
8 grams chopped fresh basil (1/4 cup, not packed)
Generous pinch chili flakes
Salt and pepper, to taste
15 grams freshly grated Parmesan cheese (2 tablespoons)
Instructions
In a medium bowl, stir together chickpeas, olive oil, lemon juice, parsley, basil, and chili flakes.
Refrigerate at least 1 hour, or until ready to serve.
Toss with the grated Parmesan cheese. Season with salt and pepper to taste.
Store leftover chickpea salad in an airtight container in the refrigerator for up to 3 days.
Notes
As written, this recipe will serve 1-2 people as a light meal, or 2-4 people as a side dish. You can double, triple, or even quadruple this recipe to serve a larger crowd.
Serving Suggestions
Serve chickpea salad as a side dish at summer parties, potlucks, cookouts, and picnics, alongside other favorites like corn relish and macaroni salad. (This salad makes a great celebratory side because you can prepare it in big batches, transport it in a cooler, and serve it cold.) As written this recipe is vegetarian, eggless, nut-free, and gluten-free, and can be made dairy-free and vegan by omitting the cheese, so it’s a good choice for a gathering of guests with a variety of dietary preferences.
Make-Ahead and Storage Suggestions
To make ahead: Chickpea salad can be eaten immediately, but I recommend refrigerating for at least one hour before serving. A rest in the fridge allows the chickpeas to absorb the lemon juice, so the longer the salad chills, the better it tastes. Prep the salad the night before for an additional flavor boost.
To store: Store leftovers in an airtight container in the refrigerator for up to four days. Because this salad keeps well and improves over time, I’ll often make a double batch and eat it for lunch over the course of the week.
Other Vegetarian Recipes You Might Enjoy
Asparagus Puff Pastry Tart
Vegetarian Chicken Noodle Soup
Lattice Pastry with Cheese and Caramelized Onions
Fig and Goat Cheese Tart
Pennsylvania Dutch Corn Relish
Refrigerator Pickles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
This Chickpea Salad recipe is amazing! It’s fresh, flavorful, and perfect for a healthy meal. The detailed instructions made it so easy to prepare. Thank you for sharing such a wonderful recipe!