Chickpea Salad

This easy Chickpea Salad is fresh, flavorful, and ready in minutes. Just mix hearty canned chickpeas with colorful veggies, a simple red wine vinaigrette, and plenty of feta.

Chickpea salad on a black and white serving platter.

Recipe ingredients:

Labeled chickpea salad ingredients in bowls.

Ingredient notes:

  • Red wine vinaigrette: This all-purpose salad dressing is delicious on both salads and sandwiches. Balsamic Vinaigrette works well here, too.
  • Chickpeas: You can substitute (and cook) 4 ounces dried chickpeas to get 1 1/2 cups of cooked chickpeas (equivalent to 1 can chickpeas).
  • Cucumbers: Persian cucumbers have great flavor and are mostly seedless.
  • Parsley: You can add or substitute other fresh herbs such as basil, cilantro, or mint.

Step-by-step instructions:

  1. First, make the easiest (and tastiest) red wine vinaigrette: Whisk together the olive oil, red wine vinegar, Dijon mustard, and dried oregano. Then season to taste with salt and freshly ground pepper.
    Chickpea salad dressing ingredients in various bowls.
  2. Next, in a large bowl, add the chickpeas, cucumbers, tomatoes, olives, red onion, feta cheese, and minced fresh parsley.
    Chickpea salad ingredients in a clear bowl.
  3. Drizzle with the red wine vinagirette and toss until evenly coated.
    Dressing being poured onto chickpea salad ingredients.

Recipe tips and variations:

  • Make ahead: The salad ingredients can be prepped and store separately in the refrigerator 2 days in advance. The red wine vinaigrette can be made up to 4 days in advance (store covered in the refrigerator).
  • Avocado: Diced avocado makes a delicious addition to your salad.
  • Quinoa: Make it a meal with a spoonful of cooked quinoa.
  • Greek SaladSimilar ingredients but no chickpeas and it has a Greek salad dressing instead.
  • Mediterranean Lentil Salad: A similar salad made with lentils instead of chickpeas.

Chickpea salad on a black and white serving platter.

More delicious salads:

 

Chickpea salad on a black and white serving platter.

Chickpea Salad

This easy Chickpea Salad is fresh, flavorful, and ready in minutes. Just mix hearty canned chickpeas with colorful veggies, a simple red wine vinaigrette, and plenty of feta.
5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 166kcal
Author: Meggan Hill

Ingredients

For the red wine vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

For the salad:

  • 1 (15.5 ounce) can chickpeas drained and rinsed (see note 2)
  • 2 cups cucumber diced (1/2 hot house cucumber or 2 Persian, see note 3)
  • 2 cups grape tomatoes halved
  • 1/2 cup pitted Kalamata olives halved
  • 1/4 cup thinly sliced red onion
  • 1/2 cup chopped fresh parsley (see note 4)
  • 4 ounces feta cheese cubed or crumbled

Instructions

  • To make the vinaigrette, in a small bowl whisk together olive oil, vinegar, mustard, oregano, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper).
  • In a large bowl, combine chickpeas, cucumber, tomatoes, olives, red onion, feta cheese, and parsley. Drizzle with vinaigrette and toss gently to combine.

Notes

  1. Red wine vinaigrette: This all-purpose salad dressing is delicious on both salads and sandwiches. Balsamic Vinaigrette works well here, too.
  2. Chickpeas: You can substitute (and cook) 4 ounces dried chickpeas to get 1 1/2 cups of cooked chickpeas (equivalent to 1 can chickpeas).
  3. Cucumbers: Persian cucumbers have great flavor and are mostly seedless.
  4. Parsley: You can add or substitute other fresh herbs such as basil, cilantro, or mint.
  5. Make ahead: The salad ingredients can be prepped and store separately in the refrigerator 2 days in advance. The red wine vinaigrette can be made up to 4 days in advance (store covered in the refrigerator).
  6. Avocado: Diced avocado makes a delicious addition to your salad.
  7. Quinoa: Make it a meal with a spoonful of cooked quinoa.
  8. Greek SaladSimilar ingredients but no chickpeas and it has a Greek salad dressing instead.
  9. Mediterranean Lentil Salad: A similar salad made with lentils instead of chickpeas.

Nutrition

Serving: 0.5cup | Calories: 166kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 398mg | Potassium: 227mg | Fiber: 2g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 1mg
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  1. Cindy

    I just love this salad. It is so good. I make it whenever I have fresh parsley on hand! I could eat bowls and bowls of it.5 stars

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