This post may contain affiliate links for which I earn a commission. Read my disclosure page here.
Simple and easy to make and so fresh and delicious, this chickpea salad is perfect to serve as a side or vegetarian main. Made with fresh veggies, herbs, and goat’s cheese and tossed in a lemon dressing.
Save This Recipe
Enter your email and we'll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Whether you are looking for a delicious side to serve this summer or a fresh and tasty main course, I’ve got you covered with this Mediterranean chickpea salad recipe.
Simple and easy to make with a few fresh and healthy ingredients, this healthy chickpea salad is bursting with flavor and texture.
Be sure to try my couscous salad and Caesar salad too!
Why you will love this chickpea salad recipe!
- Quick and easy: Just chop the ingredients, mix together the dressing and toss everything together. It’s a great last-minute recipe when you don’t want to spend hours in the kitchen.
- Make ahead: This avocado chickpea salad is a great make-ahead recipe, perfect if you are planning to serve it as a part of a big feast, or using it for meal prep.
- Healthy: Loaded with fresh vegetables and fiber and protein from the chickpeas, this will keep you feeling full and it’s a tasty way to get the goodness in.
Ingredients
- Vegetables: Cucumber, cherry tomatoes, red onion, and avocado.
- Chickpeas: Chickpeas are a great source of plant-based protein and fiber as well as containing lots of vitamins and minerals. Be sure to drain and rinse the chickpeas before tossing them with the rest of your ingredients.
- Goat cheese: Goats cheese adds a great creamy and tangy flavor to this salad with chickpeas. Feta would work great too.
- Parsley: Parsley adds a nice herby freshness, chop it finely so that it combines well with the other ingredients.
- Dressing: Extra virgin olive oil, lemon juice, Italian seasoning, and salt and pepper.
How to make chickpea salad
- Whisk together dressing ingredients in a jar or in a small bowl.
- Mix all of the salad ingredients in a large bowl. Toss the chickpea vegan salad with the homemade salad dressing. Taste and add more salt if necessary.
Healthy and easy chickpea salad dressing
The dressing for this chickpea salad is simple and easy to make. You whisk olive oil, fresh lemon juice, Italian herbs seasoning, salt and pepper. It really brings out the flavors of all the vegetables and the garbanzo beans. It is also vegan, paleo, low carb, gluten-free and perfect salad dressing for most special diets.
How long does it keep?
You can keep this garbanzo bean salad covered in the fridge for up to a day, after that time it will still be good to eat, but the avocado will start to brown. If you want to make it further ahead of time, don’t add in the avocado, without it it will keep for 4 to 5 days in the fridge, you can just add in the avo when you are ready to serve.
Can you make it vegan?
Yes! You can easily make this chickpea avocado salad totally plant-based by skipping the goat’s cheese. You can buy vegan goat cheese in some stores as an alternative, or it’s easy to make your own with cashews.
What do you serve it with?
This simple chickpea salad is great to serve as a hearty vegetarian lunch, but it also makes a great summer side for BBQs, cookouts, and potlucks. It works great when served with grilled chicken, meats, and fish. Try it with:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Feel free to add in other salad veggies you have. Bell peppers, green onions, or sliced black olives are great additions.
- Dice the red onion fairly small so that it doesn’t overpower the other ingredients and combines well.
- If making ahead of time, leave the avocado out until you are ready to serve. Without the avo, this vegan chickpea salad will keep well for 4 to 5 days.
More Salad Recipes
If you love this recipe for Mediterranean chickpea salad, I am sure you will also love these salads as well:
Chickpea Salad
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 2 cups diced English cucumber, peeled in stripes and quartered
- 2 cups cherry tomatoes, halved
- ¼ cup sliced red onion
- 15 oz can chickpeas, rinsed and drained
- 1 avocado, diced
- ½ cup crumbled goat cheese
- ¼ cup minced fresh parsley
Dressing
- 2 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Whisk together dressing ingredients in a jar or in a small bowl
- Mix all of the salad ingredients in a large bowl. Toss with the homemade salad dressing. Taste and add more salt if necessary.
- Serve immediately or refrigerate for a couple of hours.
Video
Notes
- Feel free to add in other salad veggies you have. Bell peppers, green onions, or sliced black olives are great additions.
- Dice the red onion fairly small so that it doesn’t overpower the other ingredients and combines well.
- If making ahead of time, leave the avocado out until you are ready to serve. Without the avo, the chickpea salad will keep well for 4 to 5 days.
I had some home-grown cucumbers to us and cherry tomatoes as well. This salad was perfect – loved the lemon/olive oil dressing. This is a great summer salad.