Chickpeas or garbanzos are super healthy so I love using these pods to make this quick and super easy chickpea salad recipe because I can make it in advance, keep it in the fridge and eat whenever I want something light and refreshing.
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This chickpea salad is so versatile you only need to make the chickpeas the star of this recipe, add different kinds of vegetables or fruits, and rotate to have additional texture, flavor, and taste in the salad.
Chickpeas fall in the family of beans which is known to be a good source of protein. If you want to know more about plant protein check this article: Ultimate Guide to Best Plant Protein Sources.
Canned Chickpeas or Dried
Since this salad is a quick and super easy chickpea salad, I opted for canned chickpeas which can be used right away after opening the can. But I like mine a little roasted so I pulled out my cast iron pan to cook the chickpeas.
The liquid in the can of chickpeas also known as aquafaba can also be used in your baking or a quick vegan mayo. Here is the recipe for you to try: Aquafaba Mayo
The only downside of using canned chickpeas is that it is soaked with preservatives so please watch your use as it can be high in sodium as well. But I guess in moderation you will be fine or look for better brands.
If you have dried chickpeas:
You have to cook or soak it in advance first before you can add it into your salad recipe.
- Soak overnight for about 12 hours and cook the same way you would cook canned chickpeas or
- Wash chickpeas to remove any dirt, drain the water, transfer in a pot, filling it more than enough to cover the chickpeas, and boil for a minute or two. Then transfer to a bowl fill with water and soak for an hour.
It may also be cheaper if you buy in bulk and just keep the remaining in the cabinet and prepare whenever you want to.
Add more to your salad
- Celery
- Arugula
- Bell pepper
- Corn
- Avocado
- Herbs* Parsley or Cilantro
Quick and Super Easy Chickpea Salad Recipe
Ingredients
- 1 can or 400g chickpeas
- 1 medium-size Japanese cucumber
- 2 cups cherry tomatoes
- 1 medium-size onion (optional)
- 1 tbsp lime juice
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 tbsp olive oil (dressing) + 1tbsp for frying
- 2 tbsp apple cider vinegar
- 1 tsp sugar (optional)
Instructions
- Open a can of chickpeas you can keep and transfer the liquid to make some mayo. Wash and dry the chickpeas. Remove any loose skin.
- Heat pan with oil, stir fry chickpeas adding a little salt and pepper to taste ( according to your preference) for about 3-5 minutes.
- Once done, transfer in a bowl and let it cool.
- Prepare cherry tomatoes, wash and set aside. * I like removing the tiny seeds in it so I cut them in half.
- Wash and peel cucumber cut into small pieces and you can remove the seeds then set aside.
- Peel onion and chop and set aside.
- In a small bowl, create the dressing. Combine olive oil, apple cider vinegar, salt, sugar, lime, and pepper. Mix well. Adjust taste.
- In a large bowl mix all vegetables and pour the dressing. Mix well.
- Add chickpeas on top and mix again.
- Keep in the fridge for 1-2 hrs before serving.
- Serve and enjoy.
Notes
- For the salad, red onion is preferred but you can also use white or yellow onion.
- Since chickpeas in the can are already cooked you can use it right away and skip the frying part.
- Removing the skin of the cucumber is optional. I like leaving mine with some skin. Just wash thoroughly.
- You can also use lemon instead of lime.
- For leftovers, transfer to an airtight container and place in the fridge. Do note that it may create moisture from the chopped veggies. It is best to consume after making or pour only a portion of the dressing to keep veggies fresher.
Nutrition
This super easy chickpea salad recipe can yield up to 3 servings with 140 calories per serving. Total Fat 9.8g | Saturated Fat 1.4g | Cholesterol 0mg | Sodium 400mg | Total Carbohydrate 13.5g | Dietary Fiber 2.8g | Total Sugars 7.9g | Protein 2.2g | Vitamin D 0mcg | Calcium 39mg | Iron 1mg | Potassium 502mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
Quick and Easy Chickpea Salad Recipe
Equipment
- 1 large bowl
- 1 small bowl
- chopping board
- measuring spoons
- knife
- pan for roasting chickpeas
Ingredients Needed
- 1 can or 400g chickpeas
- 1 medium-size Japanese cucumber
- 2 cups cherry tomatoes
- 1 medium-size onion (optional)
- 1 tbsp lime juice
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 tbsp olive oil (dressing + 1tbsp for frying)
- 2 tbsp apple cider vinegar
- 1 tsp sugar (optional)
Instructions
- Open a can of chickpeas you can keep and transfer the liquid to make some mayo. Wash and dry the chickpeas. Remove any loose skin.
- Heat pan with oil, stir fry chickpeas adding a little salt and pepper to taste ( according to your preference) for about 3-5 minutes.
- Once done, transfer in a bowl and let it cool.
- Prepare cherry tomatoes, wash and set aside. * I like removing the tiny seeds in it so I cut them in half.
- Wash and peel cucumber cut into small pieces and you can remove the seeds then set aside.
- Peel onion and chop and set aside.
- In a small bowl, create the dressing. Combine olive oil, apple cider vinegar, salt, sugar, lime, and pepper. Mix well. Adjust taste.
- In a large bowl mix all vegetables and pour the dressing. Mix well.
- Add chickpeas on top and mix again.
- Keep in the fridge for 1-2 hrs before serving.
- Serve and enjoy.
Video
Notes
- For the salad, red onion is preferred but you can also use white or yellow onion.
- Since chickpeas in the can are already cooked you can use it right away and skip the frying part.
- Removing the skin of the cucumber is optional. I like leaving mine with some skin. Just wash thoroughly.
- You can also use lemon instead of lime.
- For leftovers, transfer to an airtight container and place in the fridge. Do note that it may create moisture from the chopped veggies. It is best to consume after making or pour only a portion of the dressing to keep veggies fresher.
Other Recipes and Articles
Great to have another quick recipe for chickpeas!
Not a fan of chickpeas, but I will definitely try this salad. love the different ingredients. This is a great meatless Monday dish idea.
This looks like the perfect summer salad recipe!
I always have chickpeas on hand and absolutely loved this salad. The dressing really makes it!
I love chickpeas in anything. This salad was so delicious. I made it for a family party and everyone loved it.