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Large bowl of chickpea salad topped with feta cheese
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5 from 5 votes

Chickpea Salad

This fresh and delicious vegan Chickpea Salad is quick and easy to prepare. Loaded with simple healthy ingredients and dressed in a simple lemon dressing.
Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 475kcal
Author Yumna Jawad


  • 2 15 ounce cans chickpeas rinsed and drained (19 oz)
  • 2-3 Persian cucumbers diced
  • ½ pint grape tomatoes halved
  • 1 avocado diced
  • ½ red onions sliced
  • ½ cup green peppers diced
  • ¼ cup olives pitted, chopped
  • ¼ cup fresh parsley


  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon sumac
  • 1/2 teaspoon cumin
  • Salt & pepper


  • In a large bowl, place all the prepared salad ingredients including the chickpeas, cucumbers, tomatoes, avocado, onions, green peppers, olive and parsley.
  • 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.


Make Ahead: You can make the dressing up to 2 weeks in advance and you can prepare most of the salad up to 4 days in advance. Just add the avocados when you are ready to serve.
Storage: Store any leftovers in an airtight container for no more than 3 to 4 days without the avocado.
Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.


Calories: 475kcal | Carbohydrates: 50g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Sodium: 161mg | Potassium: 1065mg | Fiber: 16g | Sugar: 12g | Vitamin A: 1128IU | Vitamin C: 45mg | Calcium: 112mg | Iron: 5mg