Chickpea Salad

Tested & Perfected Recipes

This super-simple chickpea salad makes a delicious lunch or side dish to grilled shrimp or chicken.

Chickpea Salad

My husband is from Long Island, NY, so we make frequent road trips there to visit his family. We always leave after work to avoid the dreaded NY rush hour traffic, and each time we stop somewhere along the Long Island Expressway for a late-night meal at a Greek diner (you literally can’t go more than a few miles without passing one). On our last visit, we stopped at a place that brought a marinated chickpea salad to our booth to nosh on as soon as we sat down. We thought it was an odd substitute for a bread basket, but we are chickpea lovers (plus we were starving), so it was surprisingly delicious.

When we got home, we found ourselves craving that chickpea salad, so I came up with this super-easy copycat recipe. It’s perfect for a desk or picnic lunch, potluck salad, or side dish to grilled shrimp or chicken. Feel free to add feta cheese crumbles to bulk it up, if you like.

What you’ll need to make Chickpea Salad

how to make chickpea salad

As you can see, I use both extra virgin olive oil and vegetable oil to make the dressing for this salad. Sometimes the flavor of olive oil can be too strong, so I like to cut it with vegetable oil.

How to make Chickpea Salad

how to make chickpea salad

Begin by finely dicing the red onion. Next, place the diced onions in a small bowl and cover with cold water.

how to make chickpea salad

Let sit for 10 minutes, then drain. This step tames the bite of the raw onion, which can be overpowering (at least for raw onion-phobes like me).

how to make chickpea salad

Combine the onions with the remaining ingredients.

how to make chickpea salad

Toss well, then taste and adjust seasoning with more lemon, salt, and pepper, if necessary.

how to make chickpea salad

Cover and refrigerate until ready to serve. Enjoy!

Chickpea Salad

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Chickpea Salad

This super-simple chickpea salad makes a delicious lunch or side dish to grilled shrimp or chicken.

Servings: 4

Ingredients

  • 1/3 cup finely diced red onion, from 1 small red onion
  • 2 (15 oz) cans chickpeas (preferably Goya), drained and rinsed (see note)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons vegetable oil
  • 1-1/2 tablespoons freshly squeezed lemon juice, from 1 lemon
  • 1/3 cup finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon sugar

Instructions

  1. Place the diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. (This step tames the bite of the raw onion.)
  2. Combine the onions with the remaining ingredients and toss well. Taste and adjust seasoning with more lemon, salt, and pepper, if necessary. Cover and refrigerate until ready to serve. Toss well before serving and adjust seasoning again, if necessary.
  3. Make-Ahead: The salad can be made and stored in a covered container in the refrigerator up to 2 days ahead of time.
  4. Note: Different brands of chickpeas contain different levels of salt, so if using a different brand than the one specified, add salt to taste.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 379
  • Fat: 25 g
  • Saturated fat: 3 g
  • Carbohydrates: 31 g
  • Sugar: 1 g
  • Fiber: 10 g
  • Protein: 11 g
  • Sodium: 599 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I have fallen in love with this salad! I add feta and raw corn off the cob. Delicious and easy.♥️

    • — Carol on September 6, 2021
    • Reply
  • healthy and yummy

    • — Fügen Türkyiliz on September 5, 2021
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  • Very good, but I didn’t follow it exactly… I didn’t use pepper, replaced sugar with honey, used 2 tablespoons and didn’t use vegetable oil. Still came out good and didn’t seem like it needed more oil.

    • — Eli on September 1, 2021
    • Reply
    • I meant to say I used 2 tablespoons olive oil!

      • — Eli on September 1, 2021
      • Reply
  • Awesome and easy to make. I added a handful of cherry tomatoes, quartered, for additional color. Definitely taste and adjust seasonings to your liking.

    • — Lulu on August 19, 2021
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  • Was grilling some shrimp and stumbled on this recipe while trying to figure out what to make on the side. I had a moment of “do you really need a recipe for this?” But um, yes, it is a thing of magic really. Bonus points because I almost always have all these ingredients in my pantry and fridge. Will definitely make this again and might experiment by adding some orzo to make it a bit of a pasta salad?

    • — Haviva on August 9, 2021
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  • Very simply… outstanding! Thank you for sharing this.

    • — Elaine on August 6, 2021
    • Reply
  • Simple, but so delicious, fresh and satisfying! Another great recipe! Thank you Jenn 👍

    • — Tara on July 30, 2021
    • Reply
  • Chickpeas are not something everyone in my family likes but this salad was a hit. We all love it and will be making it more frequently. I served it with grilled chicken and it was just perfect.

    • — Maria on June 30, 2021
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  • Excellent! I added some Za’atar because I love it. Will be making this weekly for the foreseeable future! Thank you!

    • — Cynthia on June 30, 2021
    • Reply
  • We loved this salad!! So easy and delicious. I am going to double it next time which will be real soon! Thanks again for another outstanding recipe!

    • — Jeannie on June 24, 2021
    • Reply
  • This was perfect for lunch. I accidentally added both cilantro and parsley and it was great!

    • — Monica on June 23, 2021
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  • Delicious and so simple to toss together! I made a half batch to start out since I only had one can of chickpeas in my pantry. It’s time to stock up on chickpeas since I will be making this all summer long. Thank you, Jen for another incredibly easy and tasty recipe! Oh, and the soaking of the diced onion trick is fantastic 🙂

    • — Jenn T. on June 23, 2021
    • Reply
  • Jenn,

    My Greek mom made a very similar salad, but added equal parts red kidney beans and used red wine vinegar rather the lemon juice. You may want to try it out!

    Thanks for all the great recipes. Your strawberry cake has been on the menu every week for the last month!

    • — Joanna on June 22, 2021
    • Reply

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