The Best Easy Chickpea Salad
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This easy chickpea salad is a quick, healthy, and delicious meal option. Packed with fresh veggies and tossed in a zesty lemon-cumin dressing, it's perfect for lunch, a side dish, or meal prep. Plus, it's vegan and gluten-free, making it a versatile choice for any diet.
You'll also love my classic coleslaw recipe, rice salad, and peach and spinach salad.
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⭐️ Why this recipe works
- Fresh and vibrant: The combination of fresh vegetables and tangy dressing makes this salad both refreshing and flavorful.
- Nutrient-rich: Packed with protein from chickpeas and healthy fats from avocado, this salad is nutritious and filling.
- Quick and easy: Simple steps and minimal prep time make this recipe perfect for a quick meal or side dish.
- Versatile: Easily customizable with different vegetables and dressings to suit your taste or dietary needs.
- Great for meal prep: This salad keeps well in the fridge, making it an excellent option for meal prepping.
🧾 Ingredients overview
- Chickpeas (garbanzo beans): Provide a hearty base and are rich in protein and fiber.
- Cucumber: Adds a refreshing crunch and hydrating element.
- Cherry tomatoes: Bring sweetness and a burst of juicy flavor.
- Red onion: Adds a sharp, tangy bite and color contrast.
- Avocado: Provides creaminess and healthy fats.
- Lemon juice: Adds acidity and brightness to the dressing.
- Olive oil: Acts as the base for the dressing, adding richness.
- Red wine vinegar: Enhances the tanginess of the dressing.
- Cumin: Adds a warm, earthy flavor to the dressing.
- Salt and pepper: Essential for seasoning and bringing out the flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Chickpea Salad recipe step-by-step
- Prepare the onions: Finely dice the red onion and soak it in a bowl of cold water for about 10 minutes to reduce its pungency. After 10 minutes, drain the water and set the onions aside.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, and cumin. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, tomatoes, and avocado. Add the soaked and drained onions to the bowl.
- Mix and serve: Pour the dressing over the salad ingredients in the large bowl and toss everything together until well combined. Taste and adjust the seasoning if needed.
- Chill and enjoy: Refrigerate the salad for 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!
📖 Variations
- Milder onions: Replace red onion with green onion or shallots for a milder taste.
- Mediterranean touch: Add crumbled feta cheese for a Mediterranean twist.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Soak the onions: Soaking red onions in cold water reduces their sharpness, making them more palatable in salads.
- Add crunch: Sprinkle toasted nuts or seeds like almonds, sunflower seeds, or pumpkin seeds for extra crunch.
- Herb variations: Experiment with different herbs such as dill, basil, or oregano to find your favorite combination.
- Layering tip: If making ahead, layer the salad in a jar with dressing at the bottom and vegetables on top to keep it fresh.
🍯 Storing and reheating leftovers
- Fridge: Store the chickpea salad in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even more delicious.
- Freezer: Freezing is not recommended as the fresh vegetables and avocado will lose their texture.
- Reheat: This salad is best served cold. If it has been refrigerated, give it a good stir before serving to redistribute the dressing.
❓Recipe FAQ's
Chickpea salad can be stored in the fridge for up to 3-4 days. Make sure to keep it in an airtight container to maintain freshness.
Yes, garbanzo beans and chickpeas are the same thing. The name varies depending on the region, but they are the same legume.
Yes, chickpeas are naturally gluten-free, making them a great choice for individuals with gluten sensitivities or celiac disease.
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The Best Easy Chickpea Salad
Ingredients
- 400 g (2 ⅓ cups) chickpeas, drained and rinsed
- 200 g (1 ⅔ cups) cucumber, diced
- 200 g (1 ¼ cups) cherry tomatoes, cut in half
- 1 red onion, finely diced
- 1 ripe avocado, diced
- Juice of 1 lemon, about 30 ml
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Prepare the onions:
- Finely dice the red onion and soak it in a bowl of cold water for about 10 minutes to reduce its pungency. After 10 minutes, drain the water and set the onions aside.
Make the dressing:
- In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, and cumin. Season with salt and pepper to taste.
Assemble the salad:
- In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, tomatoes, and avocado. Add the soaked and drained onions to the bowl.
Mix and serve:
- Pour the dressing over the salad ingredients in the large bowl and toss everything together until well combined. Taste and adjust the seasoning if needed. Refrigerate the salad for 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
