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Large bowl of chickpea salad topped with feta cheese

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.
5 from 5 votes
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Course: Salad
Cuisine: Mediterranean
Prep Time: 10 mins
Total Time: 10 mins
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