When it comes to healthy, delicious, and versatile meals, few options can rival a great chickpea salad. These protein-packed salads are perfect for a quick lunch or dinner, and can be easily customized to suit your taste preferences and dietary needs. Whether you’re looking for a refreshing summer side dish or a satisfying vegetarian main course, we’ve got you covered with our collection of 20 scrumptious chickpea salad recipes.
From classic Mediterranean flavors to bold international twists, each recipe in this roundup offers a unique take on the humble chickpea. With ingredients like feta and olives, avocado and lime dressing, and even sweet potatoes and tahini, there’s something for everyone on this list. So go ahead, get creative, and start building your perfect chickpea salad with our top 20 recipes below!
Mediterranean Chickpea Salad with Feta and Olives
Mediterranean Chickpea Salad with Feta and Olives: A flavorful and refreshing salad that combines the creamy tang of feta cheese, the savory richness of olives, and the comforting warmth of chickpeas.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chickpeas, feta cheese, olives, and parsley.
2. Drizzle the olive oil and lemon juice over the mixture, tossing gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of preparation.
Spicy Chickpea Salad with Avocado and Lime Dressing
This vibrant salad combines the creamy texture of avocado with the spicy kick of chickpeas, all tied together with a refreshing lime dressing. Perfect for a quick lunch or as a side dish for your next gathering.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 ripe avocados, diced
– 1/4 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine chickpeas, avocado, red onion, and jalapeño.
2. Squeeze lime juice over the top and sprinkle with salt and pepper to taste.
3. Drizzle olive oil over the mixture and stir gently.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: None needed! This salad is ready in just a few minutes.
Greek Chickpea Salad with Cucumber and Red Onion
This refreshing salad combines the creamy taste of chickpeas, the crunch of cucumber and red onion, and the zesty flavor of Greece’s iconic ingredients. Perfect for a light lunch or as a side dish for your favorite Greek-inspired meals.
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 2 medium cucumbers, diced
– 1/2 red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp. extra-virgin olive oil
– 1 tsp. red wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine chickpeas, cucumbers, red onion, and garlic.
2. In a small bowl, whisk together olive oil and red wine vinegar.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Curried Chickpea Salad with Raisins and Almonds
This flavorful salad combines the creamy goodness of chickpeas with the warm spices of curry powder, sweet raisins, and crunchy almonds. Perfect as a quick lunch or as a side dish for your favorite meals.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons curry powder
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh cilantro
– 1/2 cup raisins
– 1/4 cup sliced almonds
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together curry powder, lemon juice, salt, and pepper.
2. Add the chickpeas and stir until well coated.
3. Stir in cilantro, raisins, and almonds.
4. Chill in refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold or at room temperature.
Cooking Time: None! This salad is ready in just a few minutes.
Roasted Chickpea Salad with Sweet Potatoes and Tahini Dressing
This hearty salad combines the crunch of roasted chickpeas, the sweetness of roasted sweet potatoes, and the creaminess of tahini dressing, all tied together with fresh herbs.
Ingredients:
– 1 large sweet potato
– 1 can chickpeas (14.5 oz)
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast sweet potato for 45-50 minutes, or until tender.
3. Toss chickpeas with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until crispy.
4. In a blender or food processor, combine tahini, garlic, lemon juice, parsley, and cilantro. Blend until smooth.
5. Combine roasted sweet potato, chickpeas, and tahini dressing in a large bowl.
Cooking Time: 1 hour 15 minutes
Moroccan Chickpea Salad with Carrots and Cumin
A vibrant and flavorful salad that combines the creaminess of chickpeas with the sweetness of carrots, all tied together by the warmth of cumin.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 medium carrots, peeled and grated
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. In a large bowl, combine the chickpeas, carrots, and parsley.
2. In a small bowl, whisk together the olive oil, cumin, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss to combine.
4. Stir in the lemon juice.
5. Serve at room temperature or chilled.
Cooking Time: 15 minutes
Chickpea and Quinoa Salad with Lemon Vinaigrette
This refreshing salad combines the nutty flavor of quinoa with the creamy texture of chickpeas, all tied together with a zesty lemon vinaigrette.
Ingredients:
– 1 cup cooked quinoa
– 2 cups cooked chickpeas
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, chickpeas, red bell pepper, and cucumber.
2. In a small bowl, whisk together lemon juice and olive oil to make the vinaigrette.
3. Pour the vinaigrette over the quinoa mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Top with crumbled feta cheese, if using.
Cooking Time: 10 minutes
Southwest Chickpea Salad with Corn and Cilantro
This vibrant salad combines the natural sweetness of corn, the creaminess of chickpeas, and the brightness of cilantro, all tied together with a zesty lime dressing. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped fresh cilantro
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chickpeas, corn kernels, cilantro, red onion, and jalapeño pepper.
2. Squeeze lime juice over the mixture and toss to coat.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 5 minutes
Chickpea and Tuna Salad with Dijon Mustard
A refreshing twist on traditional tuna salad, this recipe combines the creamy richness of chickpeas with the savory flavor of tuna, all tied together with a tangy hint of Dijon mustard.
Ingredients:
– 1 can of chickpeas (drained and rinsed)
– 1/2 cup of canned tuna in water
– 2 tablespoons of Dijon mustard
– 1 tablespoon of mayonnaise
– 1 tablespoon of chopped fresh parsley
– Salt and pepper to taste
– 4 cups of mixed greens or spinach leaves
Instructions:
1. In a large bowl, combine the chickpeas, tuna, Dijon mustard, and mayonnaise. Mix until well combined.
2. Stir in the chopped parsley.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, place the salad mixture on top of mixed greens or spinach leaves.
Cooking Time: None! This salad is ready to go straight from the fridge.
Chickpea and Kale Salad with Lemon Garlic Dressing
A refreshing and healthy salad perfect for a quick lunch or dinner, this recipe combines the creaminess of chickpeas with the earthy flavor of kale, all tied together with a zesty lemon garlic dressing.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 cups curly kale leaves
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese or chopped walnuts for added texture
Instructions:
1. In a large bowl, massage the kale leaves with your hands until they become tender and slightly softened.
2. Add the chickpeas, garlic, lemon juice, and olive oil to the bowl. Toss to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, sprinkle with feta cheese or walnuts if using.
Cooking Time: None! This salad is ready in just a few minutes.
Chickpea and Roasted Red Pepper Salad with Balsamic Glaze
This vibrant salad combines the natural sweetness of roasted red peppers with the earthy flavor of chickpeas, all tied together with a tangy balsamic glaze. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 roasted red bell peppers, diced
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Let the peppers cool, then peel off the skin, discarding it, and dice the flesh into small pieces.
4. In a large bowl, combine chickpeas, roasted red pepper pieces, olive oil, balsamic vinegar, and honey.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or cilantro leaves, if desired.
7. Serve immediately.
Cooking Time: 40 minutes (including roasting time)
Chickpea and Cucumber Salad with Yogurt Dressing
This refreshing salad combines the creamy texture of chickpeas and yogurt with the crunch of cucumber, perfect for a light and healthy meal or snack.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 cucumbers, peeled and thinly sliced
– 1/4 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped fresh parsley or dill for garnish (optional)
Instructions:
1. In a large bowl, combine the chickpeas and cucumber slices.
2. In a small bowl, whisk together the yogurt, lemon juice, and olive oil until smooth.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley or dill, if desired.
6. Serve chilled or at room temperature.
Cooking Time: 10 minutes
Chickpea and Spinach Salad with Toasted Sesame Seeds
This refreshing salad combines the creamy texture of chickpeas with the nutty flavor of toasted sesame seeds, all tied together with a burst of fresh spinach. Perfect for a quick lunch or dinner, this recipe is also vegan-friendly and packed with protein.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 cups fresh spinach leaves
– 1/4 cup toasted sesame seeds
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chickpeas and spinach leaves.
2. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, or until fragrant.
3. Drizzle the olive oil and lemon juice over the chickpea mixture, and toss to coat.
4. Sprinkle the toasted sesame seeds over the top and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: None! This salad is ready in just a few minutes.
Chickpea and Tomato Salad with Fresh Basil
This vibrant salad combines the creamy texture of chickpeas, the sweetness of tomatoes, and the brightness of fresh basil for a deliciously healthy snack or side dish.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 large ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine chickpeas, tomatoes, and basil.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! Just assemble and serve.
Chickpea and Beetroot Salad with Goat Cheese
This vibrant salad combines the sweetness of roasted beetroot with the earthiness of chickpeas, crumbled goat cheese adds a tangy touch.
Ingredients:
– 2 medium beetroot
– 1 can chickpeas (drained and rinsed)
– 1/4 cup goat cheese (crumbled)
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beetroot in foil and roast for 45-50 minutes or until tender.
3. Let the beetroot cool, then peel and dice into small pieces.
4. In a large bowl, combine chickpeas, roasted beetroot, crumbled goat cheese, olive oil, apple cider vinegar, salt, and pepper. Mix well to combine.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped parsley if desired.
Cooking Time: 50 minutes (roasting time only)
Chickpea and Mango Salad with Lime and Chili
This refreshing salad combines the creamy texture of chickpeas with the sweetness of mango, all tied together with a burst of lime juice and spicy chili flakes. Perfect for a light lunch or as a side dish for a barbecue.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 ripe mangos, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine chickpeas, mango, red onion, and jalapeño.
2. Squeeze the lime juice over the salad and toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve chilled.
Cooking Time: 10-15 minutes (prep) + chilling time
Chickpea and Pomegranate Salad with Mint
A refreshing and flavorful salad that combines the creaminess of chickpeas, the sweetness of pomegranate, and the brightness of mint. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup pomegranate seeds
– 1/4 cup fresh mint leaves, chopped
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens and chickpeas.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Sprinkle the pomegranate seeds and chopped mint leaves on top of the salad.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Chickpea and Roasted Eggplant Salad with Tahini
This hearty salad combines the creamy richness of tahini with the smoky sweetness of roasted eggplant and the nutty flavor of chickpeas.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss eggplant slices with salt; spread on a baking sheet. Roast for 30 minutes, flipping halfway through.
2. In a blender or food processor, combine tahini, garlic, lemon juice, and 1/4 cup water. Blend until smooth.
3. In a large bowl, combine roasted eggplant, chickpeas, and tahini sauce. Season with salt and pepper to taste.
4. Garnish with fresh herbs, if desired.
5. Serve at room temperature or chilled.
Cooking Time: 40 minutes
Chickpea and Apple Salad with Walnuts
This refreshing salad combines the natural sweetness of apples, the creaminess of chickpeas, and the crunch of walnuts to create a deliciously healthy side dish or light lunch.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2-3 medium apples, diced (Granny Smith or Honeycrisp work well)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tbsp apple cider vinegar
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chickpeas, apples, and parsley.
2. In a small bowl, whisk together apple cider vinegar and honey until well combined.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Sprinkle chopped walnuts over the top and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in just a few minutes.
Chickpea and Lentil Salad with Herbs
This hearty salad combines the creamy texture of chickpeas and lentils with a burst of fresh herbs, making it a perfect side dish or light lunch. With its simplicity and nutritional benefits, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup cooked chickpeas
– 1 cup cooked lentils
– 2 cups chopped mixed greens (such as parsley, cilantro, and dill)
– 1/4 cup red onion, thinly sliced
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chickpeas, lentils, mixed greens, and red onion.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This recipe is ready in just a few minutes.
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