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Chickpea salad on a black and white serving platter.

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!
Course Salad, Side Dish
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings (1 cup each)
Calories 188kcal


For the red wine vinaigrette:

For the salad:


  • To make the dressing, in a small bowl whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
  • In a large bowl, add chickpeas, cucumbers, grape tomatoes, red onion, Kalamata olives, feta cheese, and parsley. Drizzle with dressing and toss to combine.


  1. 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 1/2 to 2 hours. Drain well and cool.
  2. Cucumbers: If you use thin-skinned cucumbers, peeling is optional.
  3. Grape tomatoes: 1 ½ cups diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
  4. Kalamata olives: Substitute black olives or your favorite green olives if desired, and leave them whole if you prefer that.
  5. 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).
  6. 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.


Serving: 1 cup | Calories: 188kcal | Carbohydrates: 5g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 302mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 674IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 1mg