Chickpea Salad

I’ve hopped on the trend of making a weekly bean salad to keep in the fridge for easy snacking and quick lunches. This chickpea salad is one of my go-tos when the weather warms up. It’s light, protein-packed, and made with pantry staples and fresh produce for a refreshing bite. Even better—there’s no cooking required and barely any cleanup. Just toss everything in a big bowl, drizzle with a zesty lemony dressing, and finish with fresh herbs. It’s naturally gluten-free and easy to tweak for other dietary needs. I whip it up in 20 minutes and have lunches ready for the week, or bring it along to BBQs for a crowd-pleasing side dish.

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When it’s hot out, I try to avoid using the stove or oven—because who wants to add more heat when it’s already blazing outside? Chickpeas are a pantry staple for me year-round, but especially in the summer. This salad is one of my favorites for warm-weather meals, though I’ll also make a quinoa chickpea salad when I’m craving something a little more filling. It’s packed with chickpeas, crisp English cucumber, sweet bell peppers, juicy cherry tomatoes, and a burst of freshness from parsley and mint. Everything gets tossed in a bright, homemade lemon dressing for a refreshing bite. I make a big batch at the start of the week for easy lunches, but it’s also a crowd-pleaser at potlucks—and it’s super easy to customize with whatever you have on hand.

Tips for Success

Always use fresh lemon juice—it really makes the dressing pop and gives the whole salad a brighter, cleaner flavor.
Give those chickpeas a good rinse and drain them well. It helps remove excess starch and makes the salad taste fresher.
If you’ve got the time, let the salad chill in the fridge for at least 30 minutes before serving. The flavors meld together and it tastes even better cold on a hot day.
Try to chop the veggies evenly so every bite has a little bit of everything—crunchy cucumber, juicy tomato, sweet pepper, and fresh herbs. It’s worth the extra minute.

Chickpea Salad

This chickpea salad is one of my go-tos when the weather warms up. It’s light, protein-packed, and made with pantry staples and fresh produce for a refreshing bite. Even better—there’s no cooking required and barely any cleanup. Just toss everything in a big bowl, drizzle with a zesty lemony dressing, and finish with fresh herbs. It’s naturally gluten-free and easy to tweak for other dietary needs. I whip it up in 20 minutes and have lunches ready for the week, or bring it along to BBQs for a crowd-pleasing side dish.

Step-by-step photos can be seen below the recipe card.

Course Appetizer, Lunch, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 121kcal

Author Krista Teigen

Ingredients

Dressing

Juice of 1 1/2 lemons
1/4 cup olive oil
2 teaspoons dijon mustard
1 clove garlic minced
1/2 teaspoon salt
Dash of pepper

Salad

2 cans 15 ounces each chickpeas, drained and rinsed
1 English cucumber chopped
2 bell peppers chopped
1 pint cherry or grape tomatoes halved
1/4 cup finely chopped red onion
1/4 cup mint chopped
1/2 cup parsley chopped

Instructions

Whisk the dressing ingredients together in a bowl.

Juice of 1 1/2 lemons, 1/4 cup olive oil, 2 teaspoons dijon mustard, 1 clove garlic, 1/2 teaspoon salt, Dash of pepper
Add all of the salad ingredients to a large bowl.

2 cans, 1 English cucumber, 2 bell peppers, 1 pint cherry or grape tomatoes, 1/4 cup finely chopped red onion, 1/4 cup mint, 1/2 cup parsley
Pour the dressing over the salad, and toss to combine.

Nutrition

How to Cook Chickpea Salad Step by Step

Gather all the ingredients together.

A glass bowl of golden lemon vinaigrette with a whisk resting inside. Freshly squeezed lemon halves, chickpeas, cucumbers, and cherry tomatoes surround the bowl.

Make the dressing: Using a glass measuring cup or small bowl, whisk together the juice of 1 ½ lemons, ¼ cup olive oil, 2 tsp dijon mustard, 1 minced garlic clove, ½ tsp salt, and a dash of black pepper.

Ingredients for chickpea salad arranged in a large white bowl. Visible layers include chickpeas, chopped cucumber, diced yellow bell peppers, halved cherry tomatoes, finely chopped red onion, parsley, and mint.

Mix the salad ingredients: In a large bowl, combine 2 cans (15 ounces each) of drained and rinsed chickpeas, 1 chopped English cucumber, 2 chopped bell peppers, 1 pint of halved cherry or grape tomatoes, ¼ cup finely chopped red onion, ¼ cup chopped mint, and ½ cup chopped parsley.

A top-down view of a finished chickpea salad in a white bowl surrounded by squeezed lemon halves, parsley, and a small dish of fresh mint.

Toss together: Pour the lemon dressing over the salad and toss everything together until well combined. Taste and adjust seasoning if needed.

Close-up of the chickpea salad showcasing vibrant textures and colors—crisp cucumber, juicy tomatoes, sweet bell peppers, and fresh herbs mixed with chickpeas.

Chill and serve: Chill the chickpea salad in the fridge for 30 minutes before serving. Enjoy!

Chickpea salad in a white serving bowl with wooden utensils. The vibrant salad is surrounded by lemon halves and a small bowl of fresh mint.

How to Store and Reheat

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as it sits, making it perfect for meal prep or grabbing a quick lunch during the week. Just give it a quick toss before serving.

I don’t recommend freezing this one—the fresh veggies won’t hold up well and can get mushy after thawing.

What Else Can I Add to Chickpea Salad

Add cheese – Crumbled feta or goat cheese gives it a creamy, tangy boost. I especially love it with goat cheese!
Toss in extras – Avocado adds creaminess, while diced celery brings a nice crunch.
Make it heartier – Stir in cooked quinoa or couscous to turn it into more of a meal.
Switch up the herbs – Use cilantro or basil instead of parsley or mint, depending on what you have or what flavor you’re going for.
Add a briny bite – A handful of olives or a spoonful of capers adds a salty, savory twist I can’t resist.

Serving Suggestions

I love serving this salad on its own for a light, refreshing lunch—it’s super satisfying but doesn’t weigh me down. If I’m craving something more filling, I’ll add grilled chicken, firecracker salmon, or even tofu for a protein boost. It’s also great tucked into pita pockets or wrapped in lettuce leaves for an easy handheld meal. And if you’re doing a Mediterranean-style spread, this pairs perfectly with hummus, falafel, or some warm pita on the side.