Chickpea Salad Recipe

chickpea salad
chickpea salad

Chickpea Salad Recipe

Course lunch
Cuisine American



  • 2 15 oz cans of chickpeas (drained and rinsed)
  • 1 Cucumber (chopped)
  • 1 Bell pepper (chopped)
  • 1/2 Red onion (thinly sliced)
  • 1/2 cup Kalamata olives (chopped)
  • 1/2 cup Crumbled feta
  • Kosher salt
  • Freshly ground black pepper

Lemon-Parsley Vinaigrette

  • 1/2 cup Extra-virgin olive oil
  • 1/4 cup White wine vinegar
  • 1 tbsp Lemon juice
  • 1 tbsp Freshly chopped parsley
  • 1/4 tsp Red pepper flakes
  • Kosher salt
  • Freshly ground black pepper


  • Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.
  • Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.
  • Dress salad with vinaigrette just before serving.