Chickpea Salad
Combine chickpeas with a colorful mix of vegetables and tangy vinaigrette for a simple and satisfying salad that’s also naturally vegan.
Serves6 to 8
Makesabout 9 cups
Prep15 minutes
Having a couple of cans of chickpeas on hand is a surefire way to have a satisfying meal ready at a moment’s notice. Tuck them into a sandwich or wrap, pan-fry them with eggs, or turn them into a salad, like this one. Here, chickpeas combine with a colorful mix of cucumber, bell pepper, red onion, tomatoes, kalamata olives, and fresh herbs for a light-yet-filling meal. Plus, this make-ahead salad comes together in 15 minutes.
Here’s What Dressing to Use for Chickpea Salad
This chickpea salad is all about the beans and vegetables, so a simple vinaigrette helps ensure that nothing competes. It’s a quick combination of olive oil, red wine vinegar, Dijon mustard, and dried oregano that’s tangy and bright. It’s pretty much a streamlined version of Greek vinaigrette.
Fun Ideas for Ingredient Variations
There are plenty of ways to make this chickpea salad your own.
- Add crumbled feta or goat cheese.
- Replace fresh parsley with another tender herb like cilantro, mint, basil, dill, or a combination.
- Swap the raw red bell pepper for roasted red pepper.
- Fold in baby spinach or arugula.
- Use chopped pepperoncini peppers in place of some or all of the olives.
How to Make Chickpea Salad Ahead of Time
While this salad can be stored in the refrigerator for up to five days — making it a great choice for meal prep — it’s at its best within 24 hours of making it. So if you’re preparing it as a side dish rather than lunch, make it up to one day ahead, cover, and refrigerate. Let the salad come to room temperature and taste and season with more kosher salt, black pepper, olive oil, and/or vinegar before serving.
Chickpea Salad Recipe
Combine chickpeas with a colorful mix of vegetables and tangy vinaigrette for a simple and satisfying salad that’s also naturally vegan.
Prep time 15 minutes
Makes about 9 cups
Serves 6 to 8
Nutritional Info
Ingredients
- 3 tablespoons
olive oil
- 3 tablespoons
red wine vinegar
- 1 teaspoon
Dijon mustard
- 1/2 teaspoon
dried oregano
- 1/2 teaspoon
kosher salt, plus more as needed
- 1/4 teaspoon
freshly ground black pepper, plus more as needed
- 1
medium English cucumber
- 1
medium red bell pepper
- 1/4
medium red onion
- 1 pint
cherry or grapes tomatoes (about 10 ounces)
- 2/3 cup
pitted kalamata olives
- 1/2 medium bunch
fresh parsley
- 2 (about 15-ounce) cans
chickpeas
Instructions
Place 3 tablespoons olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.
Prepare the following, adding each to the bowl of dressing as you complete it: Trim and dice 1 medium English cucumber (about 2 cups) and 1 medium red bell pepper (about 1/2 cup). Finely dice 1/4 medium red onion (about 1/2 cup). Halve (or quarter if large) 1 pint cherry or grape tomatoes. Coarsely chop 2/3 cup pitted kalamata olives. Pick the leaves from 1/2 medium bunch fresh parsley until you have 1/2 cup packed cup, then coarsely chop. Drain and rinse 2 (about 15-ounce) cans chickpeas.
Toss to combine and evenly coat in the dressing. Taste and season with more kosher salt and black pepper as needed.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
Make ahead: The salad can be made up to 1 day ahead and refrigerated in an airtight container. Let come to room temperature and taste and season with more kosher salt, black pepper, olive oil, and/or vinegar before serving.