Chickpea salad

In the Mediterranean, we are big bean salad people. I grew up eating them year-round in fancy restaurants, hosting friends and family, and for casual dinners with other mezes. So when it came to making my own Mediterranean Chickpea Salad recipe, I had plenty of inspiration!

I’ve shared many chickpea salad recipes over the years, from my version with roasted eggplant and zaatar to the classic bolella. This recipe has to be one of my all time favorites. Each bite is filled with layers of crunchy vegetables and fresh herbs. A peppery lemon-dijon dressing infused with the bright Mediterranean flavors of my childhood makes it!

It’s colorful, filling, and comes together in minutes. Plus, it keeps well, making it perfect for a cookout, light lunch, or side dish to share at your next family gathering.

Ingredients for the chickpea salad recipe

This chickpea salad recipe is very customizable. It uses Mediterranean pantry staples, but you can replace many of the ingredients with what you have on hand.

• For refueling: It’s basically a Dijon vinaigrette with Middle Eastern spices added. You will need Dijon mustard, lemon, garlic, Aleppo pepper, sumac, salt, pepper and extra virgin olive oil.
  • BEST EXCHANGE: Swap the sumac for lemon zest and the Aleppo pepper for red pepper flakes.
• Nut: I use canned chickpeas, but you can make them from scratch if you want.
• cucumbercomment : use English or Persian cucumbers as they are sweet with tender skin. If you have a standard cucumber, peel it.
• Grape tomatoes: Substitute any tomatoes you like, just make sure they are small.
• Roasted red pepper: I love to make my own, and it’s a lot easier than you think. But the jar works here too.
• Red onion gives this salad even more color, but you can replace it with shallots or green onions.
• Avocado: Adds creaminess and a good dose of healthy fats, but feel free to skip it, especially if you want to make it ahead of time for a party, as avocados oxidize quickly and can turn from bright green to dirty green. To slow down the oxidation processplace the diced avocado in a small bowl, squeeze the juice of half a lemon over it and mix gently before adding it to the salad. Lemon juice helps slow down oxidation. This salad is delicious without it.
• Parsley and mint: Replace it with other mild green herbs such as dill, cilantro or basil.

How to make a Mediterranean chickpea salad

If you want to get ahead, wait until the last minute to add the dressing and avocado. Here are the steps to make this chickpea salad recipe:

• Make a filling. Mince 1 clove of garlic and add to a large bowl. Add 1 teaspoon each Dijon mustard, Aleppo pepper (or red pepper flakes), and sumac (or lemon zest) to a bowl. Squeeze in the juice of one lemon and season with salt and pepper to taste (about 1/2 teaspoon each). Whisk and drizzle in 1/4 cup extra virgin olive oil while whisking. Continue whisking until emulsified.
• Prepare the salad ingredients, adding the dressing as you go. Drain, rinse, and dry 2 (15 oz.) cans of chickpeas. Slice one large cucumber. Cut 2 cups grape tomatoes in half. Chop 2 roasted red bell peppers, removing the seeds. Chop enough parsley leaves and tender stems to make 1 cup, and enough mint leaves to make 1/2 cup.
• Finish and serve. Cut the avocado in half, remove the stone. Then coarsely chop the flesh, removing the skin. Add the avocado to the salad mixture and toss very gently until well combined. Taste and season to taste and serve immediately.

How to make chickpea salad in advance

Avocados don’t age gracefully! If you want to make ahead or enjoy leftovers, don’t add the avocado to the salad. Instead:

• Split the avocado as you go and add it to the salad just before serving.
• Store leftover avocados in an airtight container with the pit and plastic wrap pressed against the flesh. It will keep for about 3 days.
• No avocado, that is The chickpea salad recipe can be stored in the refrigerator for up to 4 days. The tomatoes may lose a bit of texture, but they will still be very tasty.

Recipe variations

Here are a few ways to make this chickpea salad recipe your own:

• Add the chicken: Grilled chicken is perfect, or you can shred poached chicken.
• Add crunch: Sprinkle with chopped walnuts, broken pita chips, or crunchy quinoa.
• Change the bandage: Any of these healthy salad dressings will be delicious.
• Add cheese: Before serving, top with creamy feta or sprinkle goat cheese on top.

What to serve with chickpea salad

Packed with plant-based protein, this vegan chickpea salad could be the main event. But if you want to serve it as a side dish, here are some recipes that are suitable:

• For a vegan feast: Cauliflower steaks with charmoula shawarma or mushrooms
• Vegetarian lunchcomment : Turkish Borek with spinach and cheese.
• If you are a meat eater: Try it with simple proteins like lemon garlic chicken or this poached salmon.

Creating the majority of chickpeas

Don’t limit yourself to chickpea salads! There are so many delicious ways to use this fiber and protein rich Mediterranean super ingredient. Here are a few ideas, but be sure to check out my selection of easy chickpea recipes for more:

• Vegetarian Stuffed Eggplant
• Hummus
• Macaroni and chickpeas
• Chickpea toasts
• Marinara chickpeas

Other chickpea salad recipes

• Chickpea salad sandwich with fresh vegetables and herbs
• Chicken and chickpea salad with a creamy Greek yogurt dressing
• Moroccan style cauliflower and chickpea salad
• Mediterranean egg salad with chickpeas

*This post was recently updated with new information for readers.