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Front view of chickpea salad in white bowl

10-Minute Chickpea Salad

This Mediterranean chickpea salad is full of fresh ingredients that are so yummy and simple to prepare! Made with tender chickpeas, crunchy fresh cucumbers, robust tomatoes, and bright citrus, this Greek chickpea salad is filled with a combination that is filling, delicious, and healthy!
5 from 1 vote
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 241kcal
Author: Sarah McMinn
Cost: $10

Ingredients

Chickpea Salad

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 ½ cup cherry tomatoes, sliced in quarters
  • ¼ cup red onion, minced
  • 1 avocado, cubed
  • 1 cup cucumber, diced
  • ¼ cup parsley, finely chopped

Red Wine Vinegar Dressing

Instructions

  • Begin by combining the ingredients for the homemade red wine vinegar salad dressing. in a jar with a tight-fitting lid, shake until well combined. Alternatively, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth. Taste and adjust seasonings.
  • Chop and prepare your vegetables. Drain and rinse the chickpeas.
  • Add the chickpeas and all the vegetables (cucumber, avocado, tomatoes, green onion, and parsley) to a bowl. Stir together. Toss with the salad dressing and serve immediately.

Notes

Serving and Storing –Serve it immediately or place it in the refrigerator until ready to serve. If you are going to be serving this salad later in the day, wait to add the avocado until just before serving. Otherwise, the avocado will get brown and slimy. Store the leftovers in an airtight container in the refrigerator for up to four days.
Recipe Tips
  1. Feel free to add vegan feta cheese to this Greek chickpea salad for an extra round of flavor. I highly recommend Violife feta. If you don’t have access to Violife, you can make homemade feta.
  2. Don’t add the avocado until you are ready to serve. Avocados brown easily and can affect the taste of this salad.
Variations - Looking for a keto-friendy option? Swap out canned chickpeas for roasted cauliflower florets or cubed eggplant.

Nutrition

Calories: 241kcal | Carbohydrates: 12g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 305mg | Potassium: 469mg | Fiber: 4g | Sugar: 6g | Vitamin A: 688IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg