Chickpea Salad

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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.

Prep Time20

Total Time20

Course: Appetizer, Lunch, Side Dish

Cuisine: American

Servings: servings

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