Chickpea Salad
Updated Aug 20, 2025
This chickpea salad recipe takes 10 minutes to make with canned chickpeas, grape tomatoes, cucumbers, diced red onion, feta, and a simple vinaigrette.
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Make chickpea and avocado salad!
When I think of Mediterranean food, I always think of how fresh and unfussy it is, just simple ingredients that taste good together. That’s exactly why I love making chickpea salad. The chickpeas give it some heft, while the tomatoes, avocado, cucumber, and feta make it super fresh. Chickpea salad is also my go-to for parties or summer cookouts since it holds up so well and everyone always asks for the recipe.
Happy Cooking!
– Yumna
Chickpea Salad Ingredients
- Chickpeas: I use canned chickpeas for this salad because they’re easy and convenient. Drain and rinse them thoroughly. If you want to use dried, here’s a tutorial on how to cook chickpeas.
- Cucumbers: I recommend Persian cucumbers because they have fewer seeds than regular English cucumbers, but either works.
- Tomatoes: I like to use grape tomatoes, or cherry tomatoes, whatever I have on hand.
- Avocado: Use a ripe but firm avocado. Check out my top tips on how to cut an avocado.
- Red onion: Be sure to dice it finely so it’s not too overpowering. Here’s a tutorial on how to cut an onion.
- Green Peppers: You can also use red, yellow, or orange peppers, or skip it. Here are my tips on how to cut a bell pepper.
- Olives: I like to add olives for a little saltiness. Capers also work.
- Fresh parsley: Cilantro, basil, or dill work well, too.
- Dressing: Olive oil, lemon juice, sumac, cumin, salt, and pepper.
How to Make Chickpea Salad
Chickpea Salad Recipe
Ingredients
- 2 15 ounce can chickpeas drained and rinsed (19 oz)
- 2-3 Persian cucumbers diced
- ½ pint grape tomatoes halved
- 1 avocado diced
- ½ red onion sliced
- ½ cup green bell pepper diced
- ¼ cup olives pitted, chopped
- ¼ cup fresh parsley
Dressing
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon sumac
- 1/2 teaspoon cumin
- Salt and pepper
Instructions
- Place all the prepared salad ingredients in a large bowl.
- In a small bowl or jar, whisk together the dressing ingredients.
- When ready to serve, pour the dressing over the salad and gently toss to combine.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Let it sit. Chickpea salad tastes even better and more flavorful after marinating for 15–30 minutes.
- Taste as you go. If the dressing is too acidic, balance it with a splash of olive oil, honey, or pure maple syrup.
- Don’t add the avocado until you’re ready to serve. If you add it too early, it’ll start to brown.
Serving Ideas
- Bread: Homemade Pita Bread, Air Fryer Bread, Olive Bread
- Soup: Lentil Kale Soup, Roasted Tomato Soup, Red Lentil Chicken Soup
- Chicken: Mediterranean Stuffed Chicken, Grilled Lemon Chicken, Cilantro Chicken
FAQs
Store leftovers in an airtight container in the fridge for 3–4 days without the avocado. The dressing will last up to 2 weeks if stored separately from the salad.
The best way to prevent browning is to cut your avocado and add it to your dish just before serving. However, if you need to prep the avocado ahead of time, toss the chunks in lemon juice. The acidity of the juice helps slow the browning process. If you have a leftover avocado half, drizzle it with lemon juice and wrap it tightly in plastic wrap to limit its exposure to the air.
Comments
I make a version of this with tuna. Itโs so good!
Yum, that sounds great!
Loved this! Perfect lunch salad and the kids loved help me make it.
Thank you! That makes me so happy to hear!
I absolutely loved this salad! so easy to make and super delicious ! will definetly make it more often ๐
That makes me so happy to hear! Thank you!
This was delicious! Thanks for the recipe. I just omitted the olives because I wanted less salt in the salad, and it was still great!
So glad to hear it! Thank you so much for taking the time to share ๐
Loved this recipe! Its packed with nutrients, is soo delicious and yet so so easy to make!
Perfect for summer salads, perfect for eating healthy!
Who said that healthy and tasty cant go hand in hand together?! Thank you @feelgoodfoodie for your wonderful recipes always. We love them ๐ค
Yay, so glad to hear! Thank you!
I made the chick pea salad for the fam yesterday! Fantastic! Only used Cumin in the dressing though (but that was just enough for the kiddos). Even better the next day tossed with a little left over dressing.
So glad you enjoyed the salad – I agree it’s great the next day still. Thanks so much!
I just made this for Fatherโs Day and it was a huge hit! Super easy and very flavorful! Some ate it with feta and said it was great! Added bonus-itโs really beautiful!
So glad to hear everyone enjoyed it! Thanks so much for sharing!!
This recipe is perfect for warm day in California. Family loved it. Thank you.
So glad to hear it. Thank you!