Chickpea Salad Recipe

Why You’ll Love This Recipe

This Chickpea Salad is bursting with flavors and textures. The crisp cucumbers, crunchy bell peppers, and sharp red onions pair perfectly with the creamy chickpeas. The fresh dill adds a delightful herbaceous note, and the simple vinaigrette brings everything together. Best of all, this salad is ready in just 15 minutes and can be served immediately or chilled for even more flavor. It's versatile, healthy, and sure to be a crowd-pleaser!

Ingredients

• 30 ounces chickpeas (2 x 15-ounce cans), drained and rinsed

• Dressing:

  • ¼ cup white balsamic vinegar or white wine vinegar

  • 1 teaspoon extra virgin olive oil

  • 1 teaspoon Dijon mustard

  • ¼ – ½ teaspoon sea salt, to taste

  • ½ – 1 teaspoon fresh ground black pepper, to taste

• Salad:

  • 1 ½ cups English cucumbers (about 2 large cucumbers), diced with skin on

  • 1 cup red bell pepper (about 1 medium pepper), seeds and ribs removed, diced

  • ½ cup red onion (about ½ small onion), diced

  • 2 tablespoons fresh dill, finely chopped (or 1-2 teaspoons dried)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Rinse both cans of chickpeas and drain thoroughly. Set aside.

2. In a large bowl, combine the vinegar, olive oil, Dijon mustard, salt, and pepper. Whisk to combine.

3. Add the drained chickpeas to the dressing and let sit to absorb the flavors while you prep the vegetables.

4. Dice the cucumbers, red bell pepper, and red onion. Add them to the bowl along with the fresh dill.

5. Toss the salad gently to coat all the ingredients evenly. Taste and adjust the seasoning by adding more salt and pepper if desired.

6. Cover the salad and refrigerate for at least 15 minutes, or serve immediately.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Total Time: 15 minutes

Variations

• Add protein: For a heartier dish, add grilled chicken, tofu, or feta cheese.

• Swap vegetables: Feel free to substitute other vegetables like cherry tomatoes, shredded carrots, or avocado.

• Make it spicy: Add a pinch of cayenne pepper or red pepper flakes to give the salad a bit of heat.

• Herb variations: Try swapping fresh dill for parsley, cilantro, or basil for a different flavor profile.

Storage/Reheating

• Refrigerator: Store in an airtight container in the fridge for up to 4 days. The flavors actually get better as it sits!

• Make Ahead: You can prep the entire salad a day in advance. Just wait to add the fresh dill until right before serving to keep it vibrant.

• Freezing: Not recommended. Freezing will make the vegetables mushy after thawing.

FAQs

Can I use canned chickpeas instead of dried chickpeas?

Yes! Canned chickpeas are a convenient option and work perfectly in this salad.

How long can I store this chickpea salad?

This salad can be stored in the fridge for up to 4 days. The flavors will continue to meld as it sits, making it even more delicious.

Can I add more vegetables to this salad?

Absolutely! Feel free to get creative with your veggie additions. Cherry tomatoes, shredded carrots, or even spinach would be great additions.

Is this salad vegan-friendly?

Yes, this Chickpea Salad is naturally vegan and dairy-free!

Can I use a different type of vinegar for the dressing?

Yes, you can use apple cider vinegar or red wine vinegar as alternatives to white balsamic vinegar.

Is this salad gluten-free?

Yes, this Chickpea Salad is gluten-free, making it a great option for those with gluten sensitivities.

How can I make the dressing spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for some heat.

Can I use dried dill instead of fresh?

Yes, you can use dried dill. Use about 1-2 teaspoons of dried dill for every tablespoon of fresh dill.

Can I serve this salad warm?

This salad is best served chilled or at room temperature, but you could also enjoy it warm if you prefer.

Is this salad good for meal prep?

Yes, this salad is great for meal prep. Just store it in an airtight container, and it will keep in the fridge for several days.

Conclusion

This Chickpea Salad is a must-try for anyone looking for a simple, fresh, and flavorful side dish. It’s easy to make, versatile, and packed with nutritious ingredients that make it perfect for BBQs, meal prep, or as a side for any dinner. Whether you’re making it for a crowd or just for yourself, this salad is sure to impress!

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Chickpea Salad Recipe

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A vibrant, refreshing Chickpea Salad packed with fresh vegetables and a tangy vinaigrette, perfect as a side dish for any meal or as a quick, healthy snack.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings
• Category: Salad
• Method: No-cook
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

30 ounces chickpeas (2 x 15-ounce cans), drained and rinsed

¼ cup white balsamic vinegar or white wine vinegar

1 teaspoon extra virgin olive oil

1 teaspoon Dijon mustard

¼ – ½ teaspoon sea salt, to taste

½ – 1 teaspoon fresh ground black pepper, to taste

1 ½ cups English cucumbers (about 2 large cucumbers), diced with skin on

1 cup red bell pepper (about 1 medium pepper), seeds and ribs removed, diced

½ cup red onion (about ½ small onion), diced

2 tablespoons fresh dill, finely chopped (or 1-2 teaspoons dried)

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Instructions

1. Rinse both cans of chickpeas and drain thoroughly. Set aside.
2. In a large bowl, combine the vinegar, olive oil, Dijon mustard, salt, and pepper. Whisk to combine.
3. Add the drained chickpeas to the dressing and let sit to absorb the flavors while you prep the vegetables.
4. Dice the cucumbers, red bell pepper, and red onion. Add them to the bowl along with the fresh dill.
5. Toss the salad gently to coat all the ingredients evenly. Taste and adjust the seasoning by adding more salt and pepper if desired.
6. Cover the salad and refrigerate for at least 15 minutes, or serve immediately.

Notes

• This salad can be stored in an airtight container in the fridge for up to 4 days.
• For added protein, grilled chicken, tofu, or feta cheese can be added.
• Feel free to substitute vegetables like cherry tomatoes, shredded carrots, or avocado.
• To make it spicy, add cayenne pepper or red pepper flakes.
• Fresh dill can be replaced with parsley, cilantro, or basil for a different flavor.
• The salad is best served chilled or at room temperature but can be enjoyed warm if desired.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 4g
• Sodium: 370mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 0mg