5 ingredients plus a dressing is all you need for this simple and delicious chickpea salad. It only takes 10 to 15 minutes from start to finish! This is my go-to version, which I make all the time in summer.
This healthy chickpea salad is super quick, easy to make and packed with flavor. Enjoy it with a slice of bread or toasted pita bread for a light meal or serve it as a healthy side dish.
This recipe is very forgiving and it’s perfect to make ahead of time – think meal prep, potluck, or pack it up for a healthy lunch. I promise, you'll make this easy chickpea salad again and again!
Ingredients for the salad
- Chickpeas: Use your favorite brand of of pre-cooked chickpeas. You’ll need one 14-ounce can (400 g).
- Tomatoes: I love to use small cherry or grape tomatoes but larger varieties and heirloom tomatoes will work equally fine.
- Cucumber: Use an organic cucumber and you do not need to peel it. It looks so much nicer with skin, plus more vitamins.
- Feta cheese: Feta from a block, which you can crumble later yourself, or pre-crumbled feta is a good option. I usually opt for the block-variety since it is moister.
- Fresh parsley: Any parsley – curly or flat-leaf (aka Italian) – tastes great. I used flat-leaf here.
- Dressing: You can use a homemade or store-bought dressing. A simple vinaigrette or an Italian dressing is the way to go. I always opt for the homemade stuff! You’ll only need vinegar or lemon juice, olive oil, salt and pepper.
How many servings?
This recipe makes 2 large mains if served with a slice of bread (try toasted pita!), or 6 sides. It keeps well if you prep it ahead of time, so double the recipe and enjoy this salad over the next days.
I hope you enjoy this quick and easy chickpea salad. Please leave me a comment and rating if you do!
Quick Chickpea Salad – ready in 10 minutes!
Ingredients
- 14 ounce (400 g) can chickpeas, rinsed and drained (1.5 cups or 250 g drained)
- ¾ cup (100 g) cucumber, diced (about a ¼ to ⅓ English cucumber)
- 1 cup (170 g) cherry or grape tomatoes, halved or quartered
- ½ cup (65 g) crumbled feta cheese (use more if you love feta)
- 2 tablespoons flat-leaf parsley, chopped
Dressing:
- 1.5 tablespoons white wine vinegar (or substitute lemon juice)
- 2 tablespoons olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine chickpeas, cucumber, tomatoes, feta, and parsley in a large bowl.
- Add vinegar, olive oil, salt, and pepper to a jar. Screw the lid on and shake vigorously.
- Pour dressing over the salad, and toss until combined. Taste and adjust salt and pepper as needed.
- Enjoy immediately or refrigerate for up to 2-3 days.
Rene G. says
Hi,
Do you think fresh mozzarella is a good substitute for feta? I don't really care for feta 🙈. Thanks!
Carbgirl says
Hi Rene,
I've made this chickpea salad many times with mozzarella in addition or in place of feta. But be aware if you omit the feta entirly, the salad will taste milder since feta is quite salty. You probably will need to add more salt. But it tastes great too, I promise 🙂
Sam says
I made this chickpea salad as a side the other night and it was the highlight of the dinner. I should have doubled the recipe. My kids loved it too !!
Andi says
I‘ve added this salad in my routine. Discovered it a few months ago and simply can’t stop making it. It never gets boring! so far it’s the best chickpea salad recipe I’ve tried. -Andi
sophie says
Hi Anna,
I made this chickpea salad (exactly as written) for the Memorial day weekend as a BBQ side. Everybody was raving about it. Will make it again for July 4th and probably a few times in between. Love it!