Name: Chickpea Salad Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 15-ounce can chickpeas, drained and rinsed; 2 cups cucumber, diced ((about 1 large English cucumber)); 1½ cups cherry tomatoes, halved or quartered; ½ cup crumbed feta cheese; ¼ cup red onion, diced; 2 Tablespoons fresh parsley, chopped; ¼ cup red wine vinegar; ¼ cup extra virgin olive oil; ¼ cup freshly squeezed lemon juice; 2 teaspoons minced garlic; ½ teaspoon ground cumin; ¼ teaspoon salt; ¼ teaspoon ground black pepper

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This easy and delicious chickpea salad recipe is a summer favorite, loaded with fresh veggies and tossed in a tangy homemade lemon dressing. The combination of crunchy cucumbers, sweet tomatoes, and creamy feta brings so much flavor to every bite.

You can throw this together in just 10 minutes, making it perfect for busy weeknights or weekend cookouts. The chickpeas add a hearty boost of protein that keeps you feeling satisfied, whether you're enjoying it as a main dish or a side.

A large bowl filled with Chickpea Salad.

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I started making this chickpea salad years ago when I needed quick lunches for busy workdays. Now it's in regular rotation at our house, especially during hot summer months when cooking feels like too much effort.

It’s really versatile, too! Sometimes I add diced avocado for extra creaminess or throw in some kalamata olives for a brinier flavor. Fresh herbs make a big difference – I use parsley in the basic recipe, but mint or dill work amazingly well, too, if you have them on hand.

This chickpea salad recipe has become my go-to for summer barbecues and potlucks. It sits well on a buffet table and goes with practically everything from burgers to grilled chicken.

I love that I can make it ahead of time, so I'm not scrambling at the last minute. For lunches, I pack it in containers for the week – it actually tastes better after a day in the fridge when the flavors have had time to mix together.

The dressing really makes this salad special. The mix of red wine vinegar and fresh lemon juice gives it a nice zing that store-bought dressings just can't match. The cumin adds a nice flavor that goes great with the chickpeas without being too strong.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make chickpea salad are set out on the counter in individual dishes.

Chickpeas: The recipe calls for 15 ounces of chickpeas after they're drained and rinsed. You'll need to buy a can labeled 20 ounces or more to get this amount.
Cucumber: English cucumbers work best because they have fewer seeds and a thinner skin. If you use a regular cucumber, you might want to peel it and scoop out the seeds before dicing.
Cherry tomatoes: These little guys stay firm in the salad and add bursts of juicy sweetness. Regular tomatoes work too, but they can make the salad watery, so I'd recommend removing some of the seeds.
Feta cheese: The tangy flavor of feta really complements the other ingredients. Buy it in a block and crumble it yourself – it's fresher and more flavorful than the pre-crumbled stuff.
Red onion: Raw red onion adds a nice kick to the chickpea salad recipe.
Fresh parsley: Flat-leaf (Italian) parsley has more flavor than curly parsley. Make sure to chop it fresh – dried parsley just isn't the same.
Red wine vinegar: This adds a tangy depth to the dressing. If you don't have it, apple cider vinegar works as a substitute.
Extra virgin olive oil: Use a good quality oil since it's a main flavor in the dressing. You can really taste the difference.
Fresh lemon juice: Always use freshly squeezed lemon juice rather than bottled – the flavor is so much brighter.
Cumin: Ground cumin adds an earthy note that works wonderfully with chickpeas.

How To Make This Chickpea Salad Recipe

Begin by draining and rinsing your chickpeas thoroughly. This step is important because it washes away the canning liquid, which can have a slightly metallic taste. After rinsing, give them a good shake to remove excess water, then add them to a large bowl.

Chickpeas, cucumbers, tomatoes, onion, feta, and parsley in a large wooden bowl.

Vinaigrette salad dressing is mixed in a bowl.

Next, prep your vegetables. Dice the cucumber into bite-sized pieces, slice your cherry tomatoes in half (or quarter them if they're on the larger side), and finely dice the red onion. Add all these colorful veggies to the bowl with the chickpeas.

Chop your fresh parsley and sprinkle it over the vegetables, then crumble the feta cheese on top. The cheese adds a nice creamy texture that balances the crunch of the fresh vegetables.

For the dressing, grab a medium bowl and combine the red wine vinegar, olive oil, and freshly squeezed lemon juice. Add the minced garlic, ground cumin, salt, and pepper, then whisk everything together until well blended.

Pour the dressing over your salad ingredients and gently toss everything together. Make sure all the components are evenly coated with the dressing. I like to use two large spoons for this part to avoid crushing the more delicate ingredients.

You can serve this chickpea salad right away, but I find it tastes even better after chilling in the refrigerator for at least 30 minutes. This gives the flavors a chance to meld together. If you're planning to make it ahead, keep it refrigerated until you're ready to serve.

Chickpea Salad tossed with Vinaigrette Dressing in a wooden bowl.

Make-Ahead and Storing

Make Ahead: This salad is ideal for making ahead. You can prepare it completely up to 24 hours before serving. If you want to prep even further in advance, chop all the vegetables and store them separately from the dressing. Combine everything when you're ready to serve or up to a day before your event.

Store: Keep your chickpea salad in an airtight container in the refrigerator for up to 3 days.

Freeze: I don't recommend freezing this chickpea salad. This recipe is best enjoyed fresh or within a few days of making.

Substitutions and Variations

Mediterranean Style. Add chopped kalamata olives, diced bell peppers, and swap the parsley for fresh dill.
Italian Twist. Use balsamic vinegar instead of red wine vinegar, add some fresh basil, and mix in diced mozzarella instead of feta.
Avocado Addition. Mix in cubed avocado just before serving for extra creaminess and healthy fats.
Grain Salad. Turn this into a heartier dish by adding 1 cup of cooked quinoa or farro.

Recipe Tips

Try to dice everything roughly the same size so each bite has a good mix of flavors.
If your red onion is particularly pungent, soak the diced pieces in ice water for 10 minutes, then drain well before adding to the salad.
For potlucks and BBQs, transport the salad in a chilled container and keep it out of direct sunlight. Return any leftovers to the refrigerator within 2 hours.
Add grilled chicken, canned tuna, or hard-boiled eggs to transform this side dish into a complete protein-packed meal.

How can I make this salad more filling?

Add cooked quinoa or farro, grilled chicken, canned tuna, or hard-boiled eggs. You can also serve it in a pita pocket with some leafy greens for a more substantial meal.

Chickpea Salad in a large blue serving bowl.

If you love easy salad recipes, try this Italian Pasta Salad, Buffalo Chicken Salad, and Beef Taco Salad.

You’ll love how this chickpea salad recipe comes together in just 10 minutes but delivers big on flavor and nutrition. Whether you serve it at your next backyard barbecue or pack it for lunch throughout the week, this versatile salad is sure to become a regular in your meal rotation too.

The combination of protein-rich chickpeas, crunchy vegetables, and that zingy dressing just can't be beat when you need something fresh, healthy, and satisfying!