Chickpea Salad is loaded with crunchy cucumbers, juicy tomatoes, creamy avocado, and tangy feta cheese. This is a nourishing and flavorful dish that makes a great lunch or light dinner
1. Chickpea Salad Recipe
Ingredients
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice (from 1 large lemon)
- 1 garlic clove, pressed or minced
- 1/2 tsp sea salt, or to taste
- 1/8 tsp black pepper
- 1 1/2 cups cherry tomatoes, halved
- 1 English cucumber, halved and sliced
- 15 oz chickpeas (garbanzo beans), drained and rinsed
- 1/2 medium red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 4 oz feta cheese, diced
Instructions
In a large bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Whisk together to make the dressing.
Add the cherry tomatoes, cucumber slices, chickpeas, red onion, avocado, cilantro, and feta cheese to the bowl. Toss everything together until well coated in the dressing.
Taste and adjust any seasonings as needed.
Serve the chickpea salad immediately, or refrigerate until ready to serve. It will keep well for 2-3 days in the fridge.
The combination of protein-rich chickpeas, fresh veggies, creamy avocado, and salty feta creates a satisfying and balanced meal. Adjust the amounts of any ingredients to suit your taste preferences. Enjoy!
Variations
There are so many ways to change up this salad and keep things exciting. Here are some of my favorite versions:
Lettuce – you can make this a chopped green salad by adding some chopped romaine lettuce (and make a little extra dressing)
Fresh Herbs – If you don’t like cilantro, you can substitute it with finely chopped fresh parsley, chives, dill, or a combination – adding them to taste.
Tomatoes – you can use colorful tomatoes, chop up a large heirloom tomato (hello garden-grown!), or even diced Roma tomatoes work well.
Bell Pepper – add diced yellow, red, green, or orange bell pepper
Olives – try pitted chopped Kalamata olives for a tangy punch of flavor
2. What To Serve With Chickpea Salad?
Chickpea Salad is as versatile as Greek Salad. Because it has chickpeas, it can be served as a meal in itself or with a side of Sourdough Bread, but we also love to serve this as a side salad with:
- Potatoes – Oven-Roasted Potatoes or Roasted Red Potatoes
- Chicken – try a simple Baked Chicken Breast, or Lemon Chicken
- Salmon – try Grilled Salmon or our famous Baked Salmon
- Shrimp – such as Cilantro Lime Shrimp, Shrimp Scampi, or Grilled Shrimp Skewers
- Beef – excellent with Pan-Seared Steak or Grilled Steak
- Pork – Roasted Pork Tenderloin or Pork Schnitzel
3. Frequently Asked Questions
Chickpea Salad or Garbanzo Bean Salad?
Chickpeas and garbanzo beans are the same thing and can be used interchangeably in this recipe. They are known as chickpeas in the US and Garbanzo beans in Europe.
Are Chickpeas Good for You?
Chickpeas are nutrient-rich and are a perfect way to add plant-based protein to a salad. They are also a good source of fiber, iron, zinc, phosphorus, and B vitamins (see more nutrition benefits on Healthline).
Is this a Make-Ahead Salad?
Yes! Leftover chickpea salad is great for meal prep because it keeps really well in the refrigerator for a couple of days. The lemon juice prevents the avocados from browning, and the taste only gets better as the flavors meld in the refrigerator.
How To Store Chickpea Salad?
Cover with plastic wrap directly over the surface of the salad (or transfer to an airtight container) and refrigerate for 3 to 4 days. Add the salt just before serving to keep the cucumbers and tomatoes from softening. Stir the salad just before serving to redistribute the dressing.
