Chickpea Salad Recipe

Ben Carraoli

I recently tried making this chickpea salad, and I have to say—it’s quickly become one of my favorite go-to recipes! The combination of creamy chickpeas, crisp vegetables, and a zesty lemon dressing is simply irresistible. I love how refreshing it tastes while still being hearty enough for a full meal.

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Total Time 1 25

Ingredients Method Notes

Ingredients

2 cups grape tomatoes halved – juicy and sweet, they add a burst of flavor in every bite.
2 cups diced cucumbers – I prefer English cucumbers because their thin skins don’t need peeling.
15.5 ounces chickpeas drained and rinsed (1 can) – rinsing removes excess salt and keeps the flavor fresh.
¾ cup diced green bell pepper – adds a crisp crunch; red bell peppers work too for a sweeter taste.
½ cup chopped fresh parsley – gives the salad a bright fresh aroma; cilantro or dill are good alternatives.
¼ cup finely diced red onion – provides a gentle bite without overpowering the salad.
½ lemon juiced – adds tangy freshness to tie all the flavors together.
¼ cup olive oil – I use a lighter olive oil for a clean flavor; avocado or vegetable oil works as well.
1-2 tablespoons red wine vinegar – balances the richness of the chickpeas.
Salt and pepper to taste – start light and adjust as needed.

Method

I start by washing, halving, and dicing all the veggies. Keeping everything bite-sized makes the salad easy to eat and mixes evenly.
Add the rinsed chickpeas to a large bowl, then toss in the tomatoes, cucumbers, bell pepper, onion, and parsley. Make sure everything is evenly distributed.
Whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
Pour the dressing over the salad and gently toss to coat. I like to chill mine for at least an hour for the flavors to meld perfectly.
Right before serving, I add diced avocado to keep it creamy without turning mushy.

Notes

I always rinse canned chickpeas to remove excess sodium.
Using fresh herbs makes a huge difference—I never skip parsley.
Chill the salad before serving to enhance the flavors.
If adding avocado, do it last to avoid browning.
I sometimes add a pinch of cumin for a subtle earthy flavor.