Delicious, wholesome, nutritious, and vibrant Chickpea Salad is a complete meal in itself. This protein and fiber-loaded salad is an ideal side or main dish for lunch or any other meal.
Bursting with mouthwatering flavors and deliciousness, this easy-to-make chickpeas salad is fun to make and is so satisfying with incredibly enticing flavors! In every single bite, you get fresh and crunchy vegetables with spiced tender chickpeas.
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Table of contents
Eating this salad as a meal has many health benefits due to its nutritious value, such as being low in fat, and high in protein and fiber. If you want to add more protein, then add crumbled feta for a vegetarian version, and some shredded chicken to make it a warming dinner!
It takes only 15 minutes from start to finish.
On this page, you will get step-by-step photo instructions, video tutorial, tips, and variations that will help you make the best chickpea salad each time!
Now you don’t need to go to your favorite restaurant to relish a delightful chickpea salad because with this easy recipe you can make a chickpea salad recipe anytime at home.
About Chickpea Salad
Here chickpeas are combined with juicy tomatoes, refreshing cucumbers, crunchy onions, cilantro and tossed with lemon, olive oil, and spices. This salad must be one of my favorite ways of making chickpeas salad because it tastes super delicious and is very simple to make.
I can eat this kind of salad twice or thrice every week.
Another great thing that I love about this salad is that it doesn’t require any separate dressing. Just add everything to the mixing bowl and toss.
Chickpea salad is not only great for meals but it can also be packed in a lunch box. Just some chopping, sauteing, and tossing is all you need to do to make this healthy salad.
If you also love healthy meals like me, then you would find this salad quite versatile. You can have it as a healthy side dish or mid-noon snack. Plus, serving options are endless here. You can have them with a side of grains such as couscous, risotto, or quinoa. Or simply serve them along with masala french toast, spicy scrambled egg, almond crackers, or nachos. No matter how you choose to have this salad, it would always taste great.
Also, if you are looking for a weight loss chickpea salad recipe, then it is perfect for you!
This Chickpea Salad
✔ is easy to make
✔ is perfect for lunch, picnic, or road trips
✔ is vegan, gluten-free, nut-free & soy-free
✔ is made with easily available ingredients
✔ is high in protein and fiber
✔ is very flavorsome and healthy
✔ is ready in under 15 minutes
✔ is easy to customize
Chickpea salad ingredients
This salad is prepared with very few basic ingredients. Below are the ingredients you will need:
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Chickpeas – Garbanzo beans or chickpeas are the star ingredient of this salad. Both dried boiled chickpeas and canned chickpeas work here. Just make sure to use unsalted chickpeas and drain them right before you are stir-frying them with spices.
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Vegetables – I have added English cucumbers, grape tomatoes, and red onions. You can also add other vegetables of your choice.
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Seasoning – This recipe requires salt, ground pepper, red pepper flakes, garlic powder, roasted cumin powder, and red chili/cayenne pepper powder.
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Olive oil – You will need olive oil for stir-frying and tossing salad. It brings out more delightful flavors in this salad.
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Lemon juice – It is needed for a tangy and refreshing flavor. You can also use vinegar or freshly squeezed lime juice.
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Cilantro/Parsley – I have added chopped cilantro in stir-frying and tossing salad. You can substitute it with freshly chopped parsley or dill.
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Green chili – This Indian-style chickpea salad has green chili. However, adding it is entirely optional here. If you are not so fond of hot food, then I would advise you to avoid adding green chili.
You can get the complete list of ingredients with the amount in the recipe card on this page.
More Salads you would love to try are: Beet Potato Holiday Salad, Fruits and Vegetables Fiesta Salad, kidney bean salad, Watermelon Cucumber Feta Salad, kidney bean salad, Honeydew Melon Radish Salad Bowls, Apple Cucumber Mozzarella Pearls Salad, Summer Berry salad With Salted Peanuts and Walnuts, orange salad, Avocado Salad, and Avocado Tomato Cucumber salad with Kiwi Dressing
How to Make Chickpea Salad
Making Chickpea Salad at home requires only a few simple and easy steps. Just follow the following 4 simple steps to make the best Stir-fried Chickpea Salad.
Step 1 — Chop all the vegetables, and herbs. Add onions, cucumber, tomatoes, cilantro, lemon juice, olive oil, salt, pepper, and red pepper flakes to a mixing bowl.
Step 2 — Add 1 teaspoon oil, drained chickpeas, red chili powder, roasted cumin powder, garlic powder, salt, chopped green chili, and chopped coriander to a sauce. Saute 3-4 minutes. Let them cool for about 5-10 minutes.
Step 3 — Add cooled stir-fried chickpeas to the mixing bowl. Toss everything well.
Step 4 — Serve it on a bed of greens and enjoy a great lunch.
On this page, you’ll find step-by-step photo instructions and a video recipe to make the best tasting Chickpea Salad.
Variations
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I have added onion, cucumber, and tomatoes to this chickpea salad. You can also use other vegetables such as red or yellow bell pepper, spring onions, carrots, and avocado.
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Red onions: You can swap them with yellow, white, sweet, or spring onions.
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Olives: To convert this salad into a Greek-style salad, you can add black or green olives to this salad.
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Seasoning: I have added salt, pepper, and red pepper flakes to this salad. You can also add pressed or minced garlic.
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Feta cheese: For added protein, you can add crumbled feta cheese to this salad. Feta is a salty cheese, so make sure you add less amount of salt when adding feta cheese.
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Tomato: I added grape tomatoes here, but you can also use cherry tomatoes, Roma tomatoes, or regular tomatoes.
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Cucumber: I added English cucumbers, you can also use baby cucumbers here.
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You can use grape (or cherry tomatoes) or seeded and diced Roma tomatoes.
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Dried herbs: To make this salad even more flavourful, you can also add dried oregano or dried parsley to this salad.
Tips, tricks, and variations to make the Best Chickpea Salad
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You can store the leftover Chickpea Salad covered in the fridge for up to 2 days. Just stir it to revive the flavors before serving it cold.
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Let the stir-fried chickpeas cool for about 5 minutes before adding to the vegetables. This cooling time would prevent fresh vegetables from turning soggy.
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Other than lemon juice, you can also use vinegar or lime juice.
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I have used extra virgin olive oil for both stir-frying chickpeas and tossing salad. You can also use olive oil or any other vegetable oil of your choice.
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If possible, add the chickpeas and spices right before serving the salad. If you are planning to make this salad ahead of time, then leave out the spices, lemon juice, and vinegar and add them just before serving.
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For this salad, you can use both canned or home-cooked chickpeas. Make sure to drain them right before stir frying them. This step would ensure that your chickpeas don’t get dry.
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You can swap chickpeas with black beans. Be sure to rinse and drain them before adding them to the salad.
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If you are using salted canned chickpeas, then always rinse them to remove the excess salt.
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If you are wondering how to cook chickpeas for salad, then check out this aquafaba recipe, where I have shown how to boil chickpeas from scratch.
Love protein-rich chickpea (chole) curries? Then you might also like Palak Chole, Butternut Squash Chickpea Curry, Mint Chana With Grilled Tofu, Chana Masala, restaurant style chana masala, and chana masala.
FAQ
Serving Suggestions
You can have this salad as a main or side dish with grains, or bread of your choice. I like to enjoy them with healthy couscous, barley crackers, or chili cheese toast. This salad can also be served as an afternoon snack or a mid-day meal. To make it more filling, serve it along with chicken breast or tomato bruschetta.
You can even use it as a filling for your sandwich to make a chickpea salad sandwich.
Storage Suggestions
Chickpea Salad tastes best when served fresh straight from the bowl. But you can store the leftovers in an air-tight container and store them in the refrigerator for up to 2 days. After that, it starts losing its flavors. Stir everything well before serving.
Chickpea Salad (Step-by-step photo instructions)
For making Chickpea Salad
- Peel and dice or slice 1 large-sized-onion, and set it aside. Dice 1/2 large English cucumber, and keep it aside. Now, cut cherry or grape tomatoes in quarters. Alternatively, you can slice 1 large regular-sized tomato. Chopped bell pepper, chopped corn kernels, and chopped carrots can also be added to this chickpea salad.
- Also, chop 1 small-sized green chili, and fresh cilantro or parsley.
- Add diced onions, diced cucumber, and tomato quarters to a large mixing bowl. Now, add 2 tablespoons chopped cilantro, ground black pepper, salt, 2 teaspoons of olive oil, and 2 tablespoons of lemon juice. For a mildly sweet taste, you can add 1-2 teaspoons of maple syrup or honey.
- In a broad pan, add 1 teaspoon olive oil. Once the oil is hot, add 1 cup cooked/canned chickpeas, red chili powder, roasted cumin powder, garlic powder, salt, chopped green chili, and 1 tablespoon chopped cilantro/parsley.
- Mix everything well, and saute chickpeas over medium heat for 3-4 minutes or until they are coated with spices and the raw smell from spices is gone. Let them cool for 5-10 minutes, and then add chickpeas to the bowl with vegetables.
- Add chickpeas to the bowl, and toss well until everything is combined. Taste, and add more salt and pepper if needed.
- Place a lettuce leaf on the serving platter, and then place a chickpea salad. Pair it with garlic toast, or serve it as it is. For the best flavors enjoy them immediately.
Recipe Card
Chickpea Salad [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Salads | American | 2 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 228 calories | 1 |
INGREDIENTS
For Chickpea Salad
- 1/2 large-sized English cucumber
- 1 medium-sized red onion
- 8-10 grape/cherry tomatoes
- 2 teaspoons + 1 teaspoon olive oil
- 1 cup canned/cooked chickpeas, drained
- Himalayan Pink salt, to taste
- 1/4 teaspoon cayenne pepper or red chili powder
- 1/2 teaspoon garlic powder, or 1 garlic clove, minced
- A bunch of fresh coriander or parsley
- 1 small-sized green chili
- 1/2 teaspoon roasted cumin powder
- 2 tablespoons lemon juice or vinegar
- 3/4 teaspoon pepper, or to taste
INSTRUCTIONS:
For making Chickpea Salad
- Peel and dice or slice 1 large-sized-onion, and set it aside. Dice 1/2 large English cucumber, and keep it aside. Now, cut cherry or grape tomatoes in quarters. Alternatively, you can slice 1 large regular-sized tomato. Chopped bell pepper, chopped corn kernels, and chopped carrots can also be added to this chickpea salad.
- Also, chop 1 small-sized green chili, and fresh cilantro or parsley.
- Add diced onions, diced cucumber, and tomato quarters to a large mixing bowl. Now, add 2 tablespoons chopped cilantro, ground black pepper, salt, 2 teaspoons of olive oil, and 2 tablespoons of lemon juice. For a mildly sweet taste, you can add 1-2 teaspoons of maple syrup or honey.
- In a broad pan, add 1 teaspoon olive oil. Once the oil is hot, add 1 cup cooked/canned chickpeas, red chili powder, roasted cumin powder, garlic powder, salt, chopped green chili, and 1 tablespoon chopped cilantro/parsley.
- Mix everything well, and saute chickpeas over medium heat for 3-4 minutes or until they are coated with spices and the raw smell from spices is gone. Let them cool for 5-10 minutes, and then add chickpeas to the bowl with vegetables.
- Add chickpeas to the bowl, and toss well until everything is combined. Taste, and add more salt and pepper if needed.
- Place a lettuce leaf on the serving platter, and then place a chickpea salad. Pair it with garlic toast, or serve it as it is. For the best flavors enjoy them immediately.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Other than lemon juice, you can also use vinegar or lime juice.
- I have used extra virgin olive oil for both stir-frying chickpeas and tossing salad. You can also use olive oil, avocado oil, or any other vegetable oil of your choice.
- You can swap chickpeas with black beans. Be sure to rinse and drain them before adding them to the salad.
- If you are using salted canned chickpeas, then always rinse them to remove the excess salt.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/chickpea-salad/