This Chickpea Salad recipe is fresh, fast and packed with flavor – the ultimate no-fuss side dish! This easy salad is bursting with fresh veggies and tossed in a simple, tangy vinaigrette. It comes together in minutes and is perfect for BBQs, meal prep, or as an easy side for dinner tonight!
Looking for more easy salad recipes? Make sure to try my Cucumber Salad, Pea Salad and our favorite Broccoli Salad!
Chickpea Salad Recipe
This fresh and flavorful Chickpea Salad is packed with crunchy veggies and tossed in a tangy dressing for a light and satisfying dish you’ll want to make again and again. It comes together in minutes and is perfect for picnics, meal prep, or an easy side! Simple, easy and so tasty!
This protein-rich chickpea salad is hearty and made with crisp cucumbers and sweet red bell peppers that bring a refreshing crunch. The simple vinaigrette gives it a light and refreshing, tangy finish while the fresh dill adds an herbaceous note that ensures each bite is bright and refreshing. Incredibly easy to throw together, this simple chickpea bean salad is ideal for effortless meals, potlucks and barbecues.
Why You’ll Love This Recipe
Whether you’re meal prepping for the week, heading to a BBQ or picnic, or just need a quick, wholesome dish to pair with dinner, this easy Chickpea Salad recipe delivers every time. It’s naturally vegetarian, full of protein and big on both texture and flavor.
- Quick and Easy. This simple chick pea salad comes together so quickly and can be made ahead of time. Just a few minutes of chopping and mixing is all it takes!
- Refreshing and Hearty. Chickpeas (or garbanzo beans) are full of fiber and protein, and the fresh veggies make every bite crisp, refreshing and full of vitamins and nutrients.
- Meal Prep Friendly. This salad holds up well in the fridge and tastes even better the next day! Add some grilled chicken for a entree worthy salad.
What You’ll Need
This easy Chickpea Salad is loaded with fresh veggies and tossed in a bright, flavorful dressing you’ll want to drizzle on everything. A delicious and satisfying option that’s ready in minutes! Let’s take a look at what you’ll need:
- Chickpeas — Also known as garbanzo beans, are legumes are high fiber, a good source of plant-based protein and are rich in vitamins and minerals. This recipe calls for 2 (15 ounce) cans of chickpeas, but you can easily scale up for more servings.
- Cucumbers – English or Persian cucumbers work well if you like to leave the nutritious skins on. For cucumbers with thicker skins, it’s best to peel them first. If the seeds are on the larger side, you can easily scoop them out before dicing.
- Red Bell Pepper — Brings a subtly sweet flavor and snappy texture. Yellow or orange bell peppers would also be delicious.
- Red Onion — Diced red onion gives a nice little kick to this salad and their deep-purple color adds a nice pop of color.
- Dill – Fresh dill has a fresh and lemony flavor. Dried dill will work, although it will alter the flavor.. Both are tasty, just a bit different.
- White Balsamic Vinegar Dressing – White balsamic vinegar has clean aftertaste that lets the refreshing cucumbers shine. It has a light sweet and tangy flavor that enhances the entire dish. White wine vinegar is a great substitute.
- Dijon Mustard — Dijon mustard complements the white balsamic vinegar and provides a sharp mustard flair to the dressing. If you don’t have dijon mustard, you can use yellow mustard; note that yellow mustard provides a milder and less spicy flavor than dijon mustard and will change the flavor and color of the dressing.
- Extra Virgin Olive Oil — This small amount of olive oil adds a richness and helps to elevate the flavor of this dressing, not to mention its nutritious too.
- Salt and Pepper: Essential for balancing and enhancing all the flavors.
How To Make Chickpea Salad
Light, crisp, and full of flavor, this easy Chickpea Salad recipe is the perfect make-ahead side or quick lunch! Tossed with a simple dressing and fresh dill, every bite is bright and refreshing.
As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
- Rinse two cans of chickpeas and drain. Set aside.
- Combine vinegar, olive oil, Dijon mustard, salt, and pepper in a large serving bowl.
- Whisk the ingredients together until emulsified.
- Stir in the chickpeas and let them soak in the dressing while you prep the vegetables.
- Dice the cucumbers, bell pepper and red onion.
- Add the veggies and dill to the bowl.
- Toss together until evenly coated.
You can serve this Garbanzo Bean Salad immediately or refrigerate for later – both ways are delicious!
Storage Information
This Chickpea Salad stores beautifully and is great for meal prep:
- Refrigerator: Store in an airtight container for up to 4 days. The flavors actually get better as it sits!
- Make ahead: You can prep the entire salad a day in advance. Wait to add the fresh dill if you want the most vibrant flavor.
- Freezing: Not recommended. The texture of the vegetables will become mushy after thawing.
Variations To Try
- Add avocado for creaminess and a little extra richness. Add just before serving.
- Swap the vinegar. Red wine vinegar, white whine vinegar or even lemon juice are great alternatives to white balsamic.
- Cherry tomatoes and/or olives can be added to this garbanzo bean salad for even more flavor and texture.
- Toss in feta cheese for a Mediterranean spin. It adds a salty and zesty kick.
- Mix in chopped fresh herbs like parsley, basil, or mint in place of or in addition to the dill.
- Add greens. Serve over a bed of arugula or spinach for a more substantial salad.
Can I use dried chickpeas instead of canned?
Yes! Cooked-from-scratch chickpeas work wonderfully. You’ll need about 3 to 3½ cups of cooked chickpeas.
What if I don’t have white balsamic vinegar?
You can use red wine vinegar, white wine vinegar, lemon juice or apple cider vinegar. The flavor will be slightly different but still delicious.
Can this Chickpea Salad be made ahead of time?
Yes! Chickpea salad tastes better a few hours after it’s made. It allows the flavors to meld together. It actually tastes best if made the day before.
How long does chickpea salad last in the fridge?
This salad stores well in an airtight container in the fridge for up to 3-4 days.
How do I serve chickpea salad?
This salad can be served at room temperature or straight from the fridge.
Trish’s Tips
- Let the chickpeas marinate in the dressing for a few minutes before adding the veggies – this helps them absorb more flavor.
- Dice the vegetables into uniform, bite-sized pieces for the best texture and presentation.
- Adjust the seasoning after chilling. The flavors can mellow in the fridge, so taste and tweak before serving.
- If using dried dill, start with 1 teaspoon and add more to taste.
More Easy Salad Recipes
Chickpea Salad
Ingredients
- 30 ounces chickpeas (2) 15 ounce cans, drained and rinsed
Dressing
- ¼ cup white balsamic vinegar or white wine vinegar
- 1 teaspoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- ¼ – ½ teaspoon sea salt to taste
- ½ – 1 teaspoon fresh ground black pepper to taste
Salad
- 1 ½ cups English cucumbers about 2 large cucumbers, diced with skin on
- 1 cup red bell pepper about 1 medium pepper, seeds and ribs removed, diced
- ½ cup red onion about ½ small, diced
- 2 tablespoons fresh dill finely chopped (or 1-2 teaspoons dried)
Instructions
- Rinse both cans of chickpeas and drain thoroughly. Set aside.30 ounces chickpeas
Dressing
- Combine vinegar, olive oil, Dijon mustard, salt and pepper in a large bowl. Whisk to combine.¼ cup white balsamic vinegar, 1 teaspoon extra virgin olive oil, 1 teaspoon Dijon mustard, ¼ – ½ teaspoon sea salt, ½ – 1 teaspoon fresh ground black pepper
Assembly
- Add the drained and rinsed chickpeas to the dressing and let sit to absorb the flavors while you prep the veggies.
- Add the diced cucumbers, red bell peppers, red onion and fresh dill. Toss to evenly coat. Add salt and pepper, toss again and taste and adjust as needed.1 ½ cups English cucumbers, 1 cup red bell pepper, 2 tablespoons fresh dill, ½ cup red onion
- Cover and chill in the refrigerator or serve immediately.
Notes
- Refrigerator: Store in an airtight container for up to 4 days. The flavors actually get better as it sits!
- Make ahead: You can prep the entire salad a day in advance. Wait to add the fresh dill if you want the most vibrant flavor.
- Freezing: Not recommended. The texture of the vegetables will become mushy after thawing.
Tools and Equipment (affiliate links) | Glass Mixing Bowls | Whisk
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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