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This easy Chickpea Salad is quick to make and delicious to eat. It’s like a Greek salad but with chickpeas so it’ll keep you fuller, longer. Perfect for meal prep!
Table of Contents
Recipe ingredients
Ingredient notes
- Cucumbers: If you use thin-skinned cucumbers, peeling is optional.
- Red onions: Substitute sweet onions if desired. 1 cup of onions may sound like a lot, but you temper the harsh raw flavor after a few minutes of marinade time in the vinaigrette.
- Chickpeas: To substitute dried chickpeas, add 4 ounces dried chickpeas to a large pot and cover with 2 inches water. Bring to boil, reduce heat, cover, and simmer until tender, about 1 ½ to 2 hours. Drain well and cool.
- Grape tomatoes: 1 ½ cups diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
- Kalamata olives: Substitute black olives or your favorite green olives if desired, and leave them whole if you prefer that.
- Parsley: Or substitute other fresh herbs such as basil, cilantro, or mint.
Step-by-step instructions
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Add the diced cucumbers and the sliced red onion, toss to combine, and marinate at least 5 minutes or up to 30 minutes.
- To the bowl with the dressing, add the chickpeas, tomatoes, Kalamata olives, and parsley. Toss to combine and sprinkle with feta cheese.
Recipe tips and variations
- Yield: This recipe makes about 8 cups of salad, enough for 8 as a side dish (1 cup per serving) or 4 as a main dish/lunch option (2 cups per serving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. If you want to meal prep the salad, leave out the feta cheese until the day you are going to eat it.
- Make ahead: The salad dressing can be made up to 3 days in advance. Store covered in the refrigerator. The vegetables can be prepped the day before and stored separately in the refrigerator.
- More mix-ins: Get creative with cubed avocado, 1 chopped romaine heart (about 4 cups or 8 ounces), your favorite fresh herbs, or even 8 ounces cooked pasta (drained and cooled).
- Make the dressing your own: Try adding 1 tablespoon fresh lemon juice, a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.
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Chickpea Salad
This easy Chickpea Salad is quick to make and delicious to eat. It's like a Greek salad but with chickpeas so it'll keep you fuller, longer. Perfect for meal prep!
Ingredients
For the red wine vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
For the salad:
- 1 cucumber peeled, quartered lengthwise and diced (2 cups, see note 1)
- 1/2 red onion thinly sliced (1 cup or 4 ounces, see note 2)
- 1 (15.5 ounce) can chickpeas drained and rinsed (see note 3)
- 1 1/2 cups grape tomatoes halved (10 ounces, see note 4)
- 1/2 cup pitted Kalamata olives halved (see note 5)
- 1/2 cup fresh parsley mined (see note 6)
- 4 ounces feta cheese cubed or crumbled
Instructions
- To make the dressing, in a large bowl whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Add the sliced cucumbers and red onion and marinate at least 5 minutes or up to 30 minutes.
- To the bowl with the dressing, add chickpeas, tomatoes, Kalamata olives, and parsley. Toss to combine and sprinkle with feta cheese.
Notes
- Cucumbers: If you use thin-skinned cucumbers, peeling is optional.
- Red onions: Substitute sweet onions if desired. 1 cup of onions may sound like a lot, but you temper the harsh raw flavor after a few minutes of marinade time in the vinaigrette.
- Chickpeas: To substitute dried chickpeas, add 4 ounces dried chickpeas to a large pot and cover with 2 inches water. Bring to boil, reduce heat, cover, and simmer until tender, about 1 ½ to 2 hours. Drain well and cool.
- Grape tomatoes: 1 ½ cups diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
- Kalamata olives: Substitute black olives or your favorite green olives if desired, and leave them whole if you prefer that.
- Parsley: Or substitute other fresh herbs such as basil, cilantro, or mint.
- Yield: This recipe makes about 8 cups of salad, enough for 8 as a side dish (1 cup per serving) or 4 as a main dish/lunch option (2 cups per serving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. If you want to meal prep the salad, leave out the feta cheese until the day you are going to eat it.
- Make ahead: The salad dressing can be made up to 3 days in advance. Store covered in the refrigerator. The vegetables can be prepped the day before and stored separately in the refrigerator.
- More mix-ins: Get creative with cubed avocado, 1 chopped romaine heart (about 4 cups or 8 ounces), your favorite fresh herbs, or even 8 ounces cooked pasta (drained and cooled).
- Make the dressing your own: Try adding 1 tablespoon fresh lemon juice, a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.
Nutrition
Serving: 1cupCalories: 188kcalCarbohydrates: 5gProtein: 3gFat: 18gSaturated Fat: 4gCholesterol: 13mgSodium: 302mgPotassium: 178mgFiber: 1gSugar: 3gVitamin A: 674IUVitamin C: 11mgCalcium: 96mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Really refreshing! Are it in a rice pilaf bowl w/ hummus.
Delicious! A staple for our family.
Thanks Katherine, so glad you all like it! – Meggan
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.