Chickpea Salad
This post may contain affiliate links. Read my full disclosure policy.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’ve made a similar garbanzo bean salad for years, but add garlic and for the dressing olive oil and wine vinegar.
Same here! My eldest sister had been making this for years after finding the recipe in some home and garden type magazine back in the 70’s. It became a staple in my house as my kids all loved it. I always added a lot of minced garlic to the dish and for the dressing used lemon juice/cider vinegar/wine vinegar…whichever I had on hand (or a combination). Sometimes added a bit of dried mustard for a little zip!
Made salad today, added pitted black olives, feta cheese added great taste. Found for me dressing needed little more lemon so next time will add 1/4 tbsp more. This salad goes in the winner, winner pile. THank you you for sharing your recipe.
This has become our favorite go to salad!!
SO GOOD!!! Both my husband and son also loved this! I served this with BBQ chicken and corn and a simple green salad. Perfect for a summer lunch or dinner.
So good. Your Chickpea Salad recipe is delicious. I didn’t change a thing. Definitely something I will make again, and it would be great to bring to a covered dish get-together. Thank you for sharing this one.
Yum!!! I added chopped olives and celery and it was so good!!
I served this chickpea salad and a choice of grilled cheese or tuna salad sandwich for dinner this evening. I wanted something that wouldn’t heat up the kitchen… it’s 104 degrees here today! I will make this again but I will double the amount. I might try it with lime and cilantro instead of parsley/lemon. Regardless it’s a keeper. This is the second recipe of yours that I’ve tried this week.
Can I use dried parsley? If so, how much?
Hi Angie, if you want to use dried parsley, I’d add just about a tablespoon for color. It won’t add a ton of flavor though. If you’d like to stick with a fresh herb, you could use cilantro or mint in place of the parsley. Hope that helps!
This is exactly what I was looking for. Something that can give me all the flavors in one bite. I just threw it together and had it a taste before letting it sit in the fridge and I had a hard time not eating it all. Thank you for this recipe, it’s perfect as written.
After taste-testing this recipe, I can’t stop eating it! 😄 So easy, so delicious!