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Chickpeas salad in a serving dish ready to eat.

Chickpea Salad

Tressa Jamil
Who doesn't love a recipe that comes together quickly? Make our chickpea salad ahead of time or on the day of for a tasty meal with fresh ingredients and full of protein.
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Prep Time 10 mins
Total Time 10 mins
Course Lunch, Salad
Cuisine Mediterranean, Middle Eastern
Servings 2 Servings
Calories 316 kcal



  • 2 cups chickpeas, drained and rinsed
  • ½ red onion, finely diced
  • 1 cup grape tomatoes, halved
  • ½ medium cucumber, finely diced
  • ½ cup curly parsley, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1-2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper, coarse ground


  • Drain and rinse the chickpeas in water. Then, add them to a serving bowl.
  • Chop the vegetables and add them to the chickpeas.
  • Combine olive oil, lemon juice, garlic, salt, and pepper in a small bowl, then pour the mixture over the salad.
  • Mix it all together, and enjoy!


  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.


Serving: 1 ServingCalories: 316kcalCarbohydrates: 43gProtein: 13gFat: 12gSodium: 683mgFiber: 12gSugar: 10g
Keyword chickpea salad, vegan chickpea salad
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!