This Chickpea Salad comes together in about 15 minutes and requires no cooking, making it a quick and easy weeknight dinner that your family will love! Trust me, you’ll want this salad on repeat!
Ingredients You’ll Need for This Chickpea Salad
Here’s everything you need to create this vibrant salad. You probably have most of these ingredients already in your kitchen!
3 Tbsp extra virgin olive oil: A rich and flavorful base for the dressing that will bring all the other flavors together.
3 Tbsp lemon juice: Squeeze from 1 large lemon, this adds a bright, zesty kick.
1 garlic clove (pressed or minced): Adds that delicious aroma that makes you want to dig in!
1/2 tsp sea salt (or to taste): A couple pinches of salt will enhance all those amazing flavors.
1/8 tsp black pepper: Just a little to season things up.
1 1/2 cups cherry tomatoes (halved): These little bursts of sweetness are just so refreshing!
1 English cucumber (halved and sliced): Crunchy and hydrating, perfect for that crisp texture.
15 oz chickpeas (or garbanzo beans, drained, rinsed): Packed with protein and fiber, they make this salad incredibly filling.
1/2 medium red onion (thinly sliced): Adds a sharp, tangy flavor that’s just delightful.
1 avocado (sliced): Creamy goodness that makes everything just a bit more indulgent!
1/4 cup cilantro (chopped): For that fresh, herbaceous note, if you’re not a cilantro fan, feel free to swap it out for parsley!
4 oz feta cheese (diced): A little salty and creamy addition that really takes this salad to the next level.
Let’s Get Cooking!
Whisk the Dressing: In a small bowl (or a mason jar if you prefer), combine 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 minced garlic clove, 1/2 tsp sea salt, and 1/8 tsp black pepper. Whisk (or shake!) everything together until it’s mixed beautifully. You want it creamy but still light, oh, and the smell? Incredible!
Prep the Veggies: Grab your salad bowl and toss in the 1 1/2 cups of halved cherry tomatoes, the sliced cucumber, the drained chickpeas, the thinly sliced red onion, the sliced avocado, and the chopped cilantro. Those colors are just calling out to you, aren’t they? So inviting!
Combine & Dress: Pour that zesty dressing over the veggies. Gently toss everything together to coat, the key is to do this carefully so you don’t mush the avocado. It’s all about keeping those textures intact!
Add Feta: Finally, sprinkle that 4 oz of diced feta cheese on top. Give it one last gentle toss to distribute it throughout. Now, doesn’t that look like a party in a bowl?
Taste!: This is the fun part, grab a spoon and taste! Adjust the seasoning with more salt or pepper if you like. A little bit of lemon juice wouldn’t hurt either if you’re feeling zesty!
If you loved this Chickpea Salad, be sure to check out my Mediterranean Bean Salad or my Cucumber Salad! Each one is packed with flavor and perfect for those busy days.
Why This Chickpea Salad Works
Quick & Easy
This salad truly comes together in under 15 minutes! Seriously, all you do is chop and toss, and you’re done. It’s perfect for those evenings when you’re exhausted but want a meal that packs a punch of nutrition.
Customizable
This recipe is incredibly versatile! Swap out the veggies based on what you have at home. Don’t have cherry tomatoes? Use bell peppers instead! You’ll never get bored, thanks to all the possibilities out there.
Budget-Friendly
Chickpeas are super affordable and can usually be found canned for a couple of bucks. Plus, this salad is loaded with fresh ingredients that you can often buy in bulk. It’s a win-win for your wallet!
Meal Prep Friendly
This salad stays fresh in the fridge for a couple of days, making it ideal for meal prep. Make a big batch on Sunday and enjoy it throughout the week, or serve it up for a delicious lunch option.
Crowd-Pleaser
The whole family will love it! Not just for adults, but kids enjoy the flavors and colors too. My picky eater even gobbles it up, which says a lot. Seriously, this will be on repeat in your household!
Serving and Storage Tips
How to Serve This Chickpea Salad
- Serve this salad on its own for a light lunch, or pair it with grilled chicken or fish for a hearty dinner. It’s also fantastic as a filling for pita pockets!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they meld together, yummy!
Reheating Instructions
No need to reheat this darling, as it’s best enjoyed chilled. Just give it a gentle stir before serving to mix everything back together.
Freezer Friendly?
I wouldn’t recommend freezing this salad. The texture will change once thawed, especially with the avocado and tomatoes. But trust me, it’s so quick to make you won’t even need to freeze it.
Thanks for hanging out in my kitchen today while I shared this Chickpea Salad recipe! It’s a dish that’s not just easy to whip up; it’s also a true crowd-pleaser. I mean, what’s not to love about experiencing fresh, vibrant flavors without the fuss? Remember, whether you’re meal prepping or just in need of a simple, nutritious meal, this salad checks all the boxes!!
And hey, if you have any twists you love to make when preparing this salad (or any feedback), drop a comment below! I’m always excited to hear from fellow home cooks! And for more recipes, follow us on Pinterest.
Print
Easy Chickpea Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This colorful and refreshing Chickpea Salad comes together in about 15 minutes and requires no cooking, making it a quick and easy weeknight dinner that your family will love.
Ingredients
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice
- 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 (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 small bowl, combine olive oil, lemon juice, minced garlic, sea salt, and black pepper. Whisk or shake until mixed.
- In a salad bowl, toss together cherry tomatoes, cucumber, chickpeas, red onion, avocado, and cilantro.
- Pour the dressing over the veggies and gently toss everything to coat.
- Sprinkle feta cheese on top and give it one last gentle toss.
- Taste and adjust seasoning if needed before serving.
Notes
This salad is customizable; feel free to swap out vegetables as desired. It can be served on its own or as a topping for grilled chicken or fish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg