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Quick & Easy Chickpea Salad

A quick & easy chickpea salad, packed with cucumbers, tomatoes, peppers and fresh parsley. This simple salad is the perfect make-ahead recipe for work, school or a picnic!
Course Appetizer, Side Dish
Cuisine vegan, vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4


  • 2 cans (540ml/19oz each) chickpeas, drained and rinsed (about 3 1/2 cups cooked chickpeas)
  • 1 cup cherry tomatoes, quartered
  • 1 cup English cucumbers, diced
  • 1 bell pepper (red, orange or yellow), diced
  • 2 cups fresh parsley leaves, chopped and lightly packed

Lemon Vinaigrette

  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 medium-large clove garlic, finely grated
  • 1/2 teaspoon fine grain sea salt
  • 1/2 tablespoon white wine vinegar, optional


  • In a medium-large bowl, toss together the chickpeas, tomatoes, cucumbers, pepper and parsley. Set aside.
  • In a small jar, combine the lemon juice, olive oil, garlic, salt and white wine vinegar (if using). Close the jar and shake until combined or whisk with a fork.
  • Pour the dressing over the salad and toss together until combined. Taste and add more lemon juice or salt as needed.
  • Store leftovers in an air-tight container in the fridge for up to 4 days.


Feel free to add 1/2 a small red onion, diced in this salad. I prefer this recipe without, but if you like raw onions in a salad, it does go well with this recipe.