Best 20 Chickpea Salad Recipes
Chickpea salad is a colorful, vibrant, and healthy dish that can be enjoyed as a light meal or a side dish. Made from chickpeas, also known as garbanzo beans, this salad is packed with protein, fiber, and essential vitamins. It is a versatile recipe that can be customized to suit different tastes and dietary preferences. Whether you prefer a creamy or a vinaigrette dressing, or whether you want to add some crunch with fresh vegetables or nuts, there are countless ways to create a delicious and satisfying chickpea salad.
Here are our top 20 tried and tested recipes!
TUNA AND CHICKPEA SALAD
Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.
Provided by krissy g.
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 29.7 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.6 g, Sodium 700.8 mg, Sugar 0.9 g
CHICKPEA SALAD
Steps:
- In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g
CHICKPEA SALAD WITH RED ONION AND TOMATO
A good chickpea salad, that is low-fat and high in protein.
Provided by Candice
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g
CHICKPEA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
CHICKPEA SALAD SANDWICH RECIPE BY TASTY
Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
- Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
- Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
- Wrap in parchment paper and secure with rubber band.
- Enjoy!
Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams
CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY
Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
- In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
- Pour over the salad and toss to coat.
- Top with crumbled feta cheese.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams
SPICY SHRIMP AND CHICKPEA SALAD
This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.
Provided by Yasmin Fahr
Categories dinner, weekday, salads and dressings, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
- Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
- Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
- Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.
COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.
Provided by Genevieve Ko
Categories dinner, lunch, grains and rice, main course
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
- Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
- When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
- Divide among dishes and top with the remaining feta and the celery or chile, if using.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams
CUCUMBER CHICKPEA SALAD
Make and share this Cucumber Chickpea Salad recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Egyptian
Time 15m
Yield 1 salad, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix oil & lemon juice well and set aside.
- Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.
PASTA CHICKPEA SALAD
This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.
Provided by Anita Hughes
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 14h
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
- In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.
- In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 68.9 g, Cholesterol 5.9 mg, Fat 10.3 g, Fiber 5.6 g, Protein 15.6 g, SaturatedFat 2.2 g, Sodium 484.8 mg, Sugar 3.4 g
CHICKPEA CUCUMBER SALAD
This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
CHICKPEA AND TUNA SALAD
Found this in Lidia Italy at Home, and it looks easy so how can it be bad with these ingredients? For a taste of it on a bruschetta grill slices of country bread. Allow for cooling time. Update - I made this again the other night and use crushed red pepper flakes instead of black pepper and I too reduced the amount of oil that I used.Also, served it with avocado slices(drizzled with lime juice)on the side. Delicious!
Provided by Manami
Categories Tuna
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
- Add more olive oil, vinegar, or salt and pepper as you like.
- Serve chilled.
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.
Provided by Molly Wizenberg
Categories Salad Appetizer Side No-Cook Easter Picnic Vegetarian Quick & Easy High Fiber Lunch Parmesan Chickpea Shower Healthy Engagement Party Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD
This easy salad takes just minutes to make, but should be chilled for at least 45 minutes for flavors to marry. Great served with grilled meats or chicken.
Provided by Marie
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
- Mix together olive oil and balsamic vinegar, and season to taste with salt.
- Drizzle over salad and toss until well combined, and adjust seasoning as needed.
- Cover and refrigerate at least 45 minutes before serving.
- Serve chilled.
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
CHICKPEA TUNA SALAD
This is one of my favorite quick, wholesome, and flavorful recipes and a big hit with my kids. This chickpea tuna salad can be a main dish, or if you prefer without the meat, it makes a wonderful side dish as well.
Provided by cristianelima
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chickpeas and tuna in a bowl. Add cherry tomatoes, onion, cilantro, oil, lime juice, soy sauce, garlic salt, and pepper. Mix well.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 37 g, Cholesterol 9.4 mg, Fat 8.8 g, Fiber 7.4 g, Protein 16 g, SaturatedFat 1.2 g, Sodium 750.4 mg, Sugar 1.1 g
MEDITERRANEAN-INSPIRED CHICKPEA SALAD
Steps:
- Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
- Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 37.4 g, Cholesterol 18.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 12.4 g, SaturatedFat 6.1 g, Sodium 3462.4 mg, Sugar 2.2 g
GRILLED CHICKPEA SALAD SANDWICH
When my mother comes to visit, she enjoys a good old-fashioned chicken salad sandwich. As a vegetarian, I make chickpea salad sandwiches all the time and finally had the guts to make one for her. After some hesitation, she tasted it and was instantly hooked! -Dannika Stevenson, Akron, Ohio
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first 10 ingredients. Place cheese slices on 4 bread slices; top with chickpea mixture and remaining bread. Preheat panini maker or indoor electric grill. Cook sandwiches, covered, until bread is browned and cheese is melted, 3-5 minutes.
Nutrition Facts : Calories 370 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 753mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 9g fiber), Protein 17g protein.
Tips for the best chickpea salad:
- Start with high-quality chickpeas. Canned chickpeas are a convenient option, but be sure to rinse them well before using. Dried chickpeas can be cooked at home, but this will take more time.
- Use a variety of vegetables. Chickpea salad is a great way to use up leftover vegetables. Some popular choices include cucumbers, tomatoes, bell peppers, carrots, and celery.
- Add some protein. Chickpea salad is a vegetarian dish, but it can be made more filling by adding some protein. Popular options include grilled chicken, tofu, or hard-boiled eggs.
- Use a flavorful dressing. A good dressing can make all the difference in a chickpea salad. Some popular options include olive oil and vinegar, yogurt-based dressing, or a creamy dressing made with mayonnaise or sour cream.
- Season to taste. Be sure to season your chickpea salad with salt, pepper, and other herbs and spices to taste.
- Chill before serving. Chickpea salad is best served chilled. This allows the flavors to meld together and makes the salad more refreshing.
Conclusion:
Chickpea salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or as a snack. With so many different variations, there's sure to be a chickpea salad recipe that everyone will enjoy.
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