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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My favorite dish to put on the table as an appetizer. I’ve had to start tripling because it goes so fast.
Oh, forgot to mention that quite often I use a can of garbanzos and a can of black beans. Equally delicious!
When looking for a side dish for just about anything (although I’ve been known to eat it straight from the bowl 😊), I’ve lost count of how many times I’ve made this since it first appeared. Just made it again, and said to my husband, ‘I love this because it took me 15 minutes start to finish, it’s nutritious, and best of all, it always tastes great!’ The trifecta! Thanks, Jen.
Made this salad yesrterday. it is delicious. The only thing I did differently is use cooked dry beans. My husband is a bit of a bean-snob, and I don’t have any kind of canned beans in the house !!! anyway, this only required that I plan ahead so that the beans could soak overnight. Otherwise, it was a quickly put together recipe. I did let it sit several hours in the fridge before serving. It makes a perfect lunch. Thank yu again for a great recipe.
My 8 y/o daughter’s favorite food is macaroni and cheese, followed by watermelon. Tonight I served her both with a side of this chickpea salad. After she cleared her plate she picked up the empty small Pyrex bowl I served this chickpea salad in, pointed at it and said she needed more of it because she was in love and I feel the same way. So yeah, go ahead and double this recipe, folks!
This is amazing, I love it. I add lots of fresh dill and a generous amount of feta cheese to make it a heartier side dish (or my lunch the next day if there are leftovers). I sometimes double this to make sure there are leftovers for me to enjoy!
Simple, easy and great side salad. Added it to my Easter dinner this year and was a hit.
So good and so simple.
I use this recipe all the time. My daughter just about eats the whole thing.
Simple and delicious!
Is this salad good for heart disease?
Hi Debra, I think it’s a healthy salad, but I’m not a nutritionist so can’t say for sure if it’s good for heart disease – sorry I can’t be more definitive!