Chickpea Salad Recipe
When I am thinking about summer meals, I always envision something satisfying, but light and refreshing. This Chickpea salad is always a delicious choice, loaded with crunchy cucumbers, tender chickpeas, juicy tomatoes, and salty feta cheese. It hits the spot as a main dish or side dish.
I love simple recipes that are bursting with flavor!! You don’t have to complicate things in the kitchen to make something delicious. I love to pair this salad with grilled chimichurri chicken, grilled peaches, and a peach sangria for an ideal, relaxing, and fuss-free dinner.
Table of contents
The beauty of this quick and easy salad is in letting each ingredient shine. The garbanzo beans and creamy avocado provide enough fat and protein to keep you full, and the other vegetables and fresh herbs contribute to the mouthwatering combination. Sometimes the best things in life are the simple ones that don’t even require much effort.
This salad is also very versatile; I always rely on what I have on hand. I either add more veggies or more protein. It’s so tasty when topped with maple-grilled salmon, or even grilled vegetables mixed in. I always stock up on canned chickpeas, and they are such a lifesaver for when I need to fix something hearty, yet simple.
Why you will love this recipe
- Because it is easy: Mix and serve for a healthy lunch or light vegetarian dinner that will keep you full. Perfect for summer when it is too hot to cook.
- It can also be a side dish: Instead of a main meal, this also works as a side dish to go with any meat, such as my grilled chicken or barbecued burgers.
- Easy cleanup: No need for a bunch of pots and pans to wash. Just one big bowl to mix it all in.
- Healthy and delicious: It is packed with vitamins and minerals, but it has lots of flavors, so it tastes excellent.
What you will need
For the salad
- The veggies: I use fresh and organic chickpeas, cherry tomatoes, chopped in half, a peeled and sliced English cucumber, sliced avocados, chopped green onions, and thinly sliced red onions.
- Flavorings: My favorite herb for this is chopped fresh cilantro, and I mince my garlic cloves for a robust garlicky flavor.
- Cheese: I add crumbled feta cheese for a tangy, salty taste that is also creamy to complement the earthiness of the chickpeas and other vegetables.
For the dressing
- The main ingredients: Extra virgin olive oil mixed with a bit of red wine vinegar for the base
- Flavorings: Then I add the juice from one lemon, some salt, pepper, and red pepper flakes for additional taste.
How to make
Make the dressing: First, I stir all the dressing ingredients in a small bowl until they are thoroughly mixed.
Mix and serve: Then, I mix all the salad ingredients in a large bowl and pour the dressing on top. I toss and garnish with more feta and green onions before serving.
Preparing dried garbanzo beans
I used the canned version for this great recipe, but you can certainly use the dried ones. However, it is not so easy to prepare. Here is the tedious procedure on how to prepare garbanzo beans:
- Soak them in water for at least 4 hours, preferably up to 8 hours. For every cup, add three cups of water.
- After soaking, remove from the water and simmer in a large pot of fresh water with the lid open.
- Let the garbanzo beans cook until soft for about 3 hours before using them in your recipes.
Expert tip
Why are my chickpeas hard?
If using canned chickpeas, they should never be hard. This means they have gone bad and need to be thrown away. When making your own from scratch, though, it is probably because they need to be soaked or cooked longer. First, if they are not being cooked in a slow cooker or instant pot, they need to be soaked for at least eight hours (or overnight) in a bowl or for an hour in water that has been boiled for two minutes. After that, they should be cooked on the stove for 30 minutes to two hours, depending on how much is being cooked. A slow cooker takes about eight hours, and an Instant Pot takes about an hour.
More tips to consider:
- I use Persian cucumbers for this salad because they have thin, tender skin and very few seeds. Regular cucumbers have thick, bitter skin that needs to be peeled away.
- Soaking the chickpeas in the dressing for 15 minutes before using them makes this salad scrumptious.
- Remember that the cucumbers and tomatoes have a lot of added moisture, so do not add them until ready to serve.
- Be sure to drain and pat dry the tomatoes and cucumber so they do not make the salad too watery.
- To tone down the sharpness of the red onion, soak it in cold water for 10 minutes.
Recipe variations and add-ins:
- Mediterranean salad: To make this a Mediterranean chickpea salad, I like to add chopped kalamata olives, sliced zucchini, bell peppers, and use my Greek salad dressing.
- Make it a sandwich: Mash the salad to make it a sandwich spread. This is a delicious alternative and goes great on my Amish white bread, which is easy to make and tastes delicious.
- Add meat: For a heartier salad to serve for a full meal, I sometimes add some chunks of chicken, pork, ham, or even canned tuna.
- More veggies: There is no reason not to add more veggies. I like carrots, corn, beans, celery, and mushrooms in mine.
- Different cheese: Another way to change this salad is to use a different type of cheese. Instead of feta, try cotija, ricotta, cheddar, Swiss, or parmesan.
- Make it crunchy: To make it crunchier, toss in some tortilla chips, Dorito chips, or panko breadcrumbs.
Serving suggestions:
This is more than just a salad, but I do like to serve it as a first-course salad in the summer when I have a backyard barbecue with the family or some friends. I usually have burgers, my homemade potato salad, and some chips or other snacks. I also like to smash it with my potato masher and put it on bread or a pita pocket for a picnic in the park.
It is a satisfying meal in itself that will keep you full for many hours. However, you can pair it with any dish to make a balanced meal, like wine-roasted beef tenderloin or grilled chicken. This salad also goes great with my balsamic pot roast, which is so easy to make with only 30 minutes of prep time. This is one of my family’s favorite dinner recipes because it is full of flavors.
How to store leftovers:
- Refrigerate: Leftovers will only last a few days in a covered container because the veggies will get soggy, especially the tomatoes.
- Freezing: Freezing is not recommended.
Frequently asked questions
This usually happens from excess moisture due to the tomatoes and cucumbers. These vegetables release a lot of liquid and make the salad watery if they are not drained and patted dry thoroughly. Also, the chickpeas need to be drained and dried as well. I let mine sit in a colander until they are dried.
If the chickpeas are overcooked, they can easily become mushy when mixed with the other ingredients. If they seem soft, try roasting them to harden the outside. This can protect the outside and keep them from getting mashed. Also, be gentle when mixing the salad ingredients.
Because oil and vinegar do not mix naturally, mixing them is not a natural process. The difference in their density and molecular properties makes this impossible. Oil is lighter and will float on top of the vinegar every time, so the dressing has to be shaken or stirred before use.
Once opened, drain and transfer the contents of the can into an airtight container. Then, refrigerate for three to four days. You can freeze them, too, and they will stay in optimum quality for one to two months. Beyond that, they are still suitable for consumption. Just look for signs of molds, or an off smell, and do not attempt to taste.
More nutritious salad recipes:
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Easy Chickpea Salad
Ingredients
- 3 cans 15.5 oz each chickpeas or garbanzo beans drained and rinsed
- 2 cups cherry tomatoes halved
- 1 English or Persian cucumber halved and sliced
- 1 small red onion thinly sliced
- 2 cloves garlic minced
- 2 avocados sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup cilantro chopped
- 1/2 cup green onions
Dressing:
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Juice of 1 lemon
- 1/2 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Add the dressing ingredients to a small bowl and stir to combine.
- Combine all the salad ingredients in a large bowl. Then, pour the dressing and top.
- Garnish with green onions and sprinkle additional feta cheese on top. Serve immediately or refrigerate for later.
Video
Notes
Why are my chickpeas hard?
If using canned chickpeas, they should never be hard. This means they have gone bad and need to be thrown away. When making your own from scratch, though, it is probably because they need to be soaked or cooked longer. First, if they are not being cooked in a slow cooker or instant pot, they need to be soaked for at least eight hours (or overnight) in a bowl or for an hour in water that has been boiled for two minutes. After that, they should be cooked on the stove for 30 minutes to two hours, depending on how much is being cooked. A slow cooker takes about eight hours, and an Instant Pot takes about an hour.More tips to consider:
- I use Persian cucumbers for this salad because they have thin, tender skin and very few seeds. Regular cucumbers have thick, bitter skin that needs to be peeled away.
- Soaking the chickpeas in the dressing for 15 minutes before using them makes this salad scrumptious.
- Remember that the cucumbers and tomatoes have a lot of added moisture, so do not add them until ready to serve.
- Be sure to drain and pat dry the tomatoes and cucumber so they do not make the salad too watery.
- To tone down the sharpness of the red onion, soak it in cold water for 10 minutes.