Chickpea Salad
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This super-simple chickpea salad makes a delicious lunch or side dish to grilled shrimp or chicken.
Whenever we drive up to visit my husband’s family in Long Island, NY, we stop somewhere along the Long Island Expressway for a late-night meal at a Greek diner; you literally can’t go more than a few miles without passing one. One of our favorite spots serves a simple marinated chickpea salad to nosh on while you wait for your meal. This is my copycat version. It makes a great picnic or potluck salad, and it’s delicious with sandwiches, grilled flank steak, grilled shrimp kebabs or grilled chicken. Feel free to add feta cheese crumbles to bulk it up, if you like.
What you’ll need to make Chickpea Salad
As you can see, I use both extra virgin olive oil and vegetable oil to make the dressing for this salad. Sometimes the flavor of olive oil can be too strong, so I like to cut it with vegetable oil.
How to make Chickpea Salad
Begin by finely dicing the red onion. Next, place the diced onions in a small bowl and cover with cold water.
Let sit for 10 minutes, then drain. This step tames the bite of the raw onion, which can be overpowering (at least for raw onion-phobes like me).
Combine the onions with the remaining ingredients.
Toss well, then taste and adjust seasoning with more lemon, salt, and pepper, if necessary.
Cover and refrigerate until ready to serve. Enjoy!
You may also like
- Creamy Cucumber Salad
- Antipasto Salad
- Moroccan Carrot & Chickpea Salad
- German Potato Salad
- Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon, and Dill
- Classic Coleslaw
Chickpea Salad
This super-simple chickpea salad makes a delicious lunch or side dish to grilled shrimp or chicken.
Ingredients
- ⅓ cup finely diced red onion, from 1 small red onion
- 2 (15 oz) cans chickpeas (preferably Bush's or Goya), drained and rinsed (see note)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons vegetable oil
- 1½ tablespoons freshly squeezed lemon juice, from 1 lemon
- ⅓ cup finely chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon sugar
Instructions
- Place the diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. (This step tames the bite of the raw onion.)
- Combine the onions with the remaining ingredients and toss well. Taste and adjust seasoning with more lemon, salt, and pepper, if necessary. Cover and refrigerate until ready to serve. Toss well before serving and adjust seasoning again, if necessary.
- Make-Ahead: The salad can be made and stored in a covered container in the refrigerator up to 2 days ahead of time.
- Note: Different brands of chickpeas contain different levels of salt, so if using a different brand than the one specified, add salt to taste.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 379
- Fat: 25 g
- Saturated fat: 3 g
- Carbohydrates: 31 g
- Sugar: 1 g
- Fiber: 10 g
- Protein: 11 g
- Sodium: 599 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Awesome and easy to make. I added a handful of cherry tomatoes, quartered, for additional color. Definitely taste and adjust seasonings to your liking.
Was grilling some shrimp and stumbled on this recipe while trying to figure out what to make on the side. I had a moment of “do you really need a recipe for this?” But um, yes, it is a thing of magic really. Bonus points because I almost always have all these ingredients in my pantry and fridge. Will definitely make this again and might experiment by adding some orzo to make it a bit of a pasta salad?
Very simply… outstanding! Thank you for sharing this.
Simple, but so delicious, fresh and satisfying! Another great recipe! Thank you Jenn 👍
Chickpeas are not something everyone in my family likes but this salad was a hit. We all love it and will be making it more frequently. I served it with grilled chicken and it was just perfect.
Excellent! I added some Za’atar because I love it. Will be making this weekly for the foreseeable future! Thank you!
We loved this salad!! So easy and delicious. I am going to double it next time which will be real soon! Thanks again for another outstanding recipe!
This was perfect for lunch. I accidentally added both cilantro and parsley and it was great!
Delicious and so simple to toss together! I made a half batch to start out since I only had one can of chickpeas in my pantry. It’s time to stock up on chickpeas since I will be making this all summer long. Thank you, Jen for another incredibly easy and tasty recipe! Oh, and the soaking of the diced onion trick is fantastic 🙂
Jenn,
My Greek mom made a very similar salad, but added equal parts red kidney beans and used red wine vinegar rather the lemon juice. You may want to try it out!
Thanks for all the great recipes. Your strawberry cake has been on the menu every week for the last month!
Not Jenn here, but I absolutely want to try it out, and I will this weekend. Love this idea. 🙂 Thank you.