Chickpea salad with tomatoes and cucumbers in a glass bowl on a rustic white background

Chickpea Salad

Chickpea salad is the one salad that is our true warm-weather staple. Chock full of summer’s best, it’s fresh, vibrant, and goes with everything! Enjoy the recipe for this hearty, vegetarian chickpea salad at your next picnic or BBQ!

Chickpea salad with tomatoes and cucumbers in a glass bowl on a rustic white background
Chickpea Salad

Chickpea salad is a warm-weather staple. This simple chickpea salad with cucumbers and tomatoes is fresh, vibrant, and goes with everything!

Chickpea salad with garbanzo beans, cherry tomatoes, cucumbers, red onions, cilantro, and a delicious dressing in a white bowl.

Can it really be? Is Labor Day Weekend just a few days away? A friend of mine mentioned that starting next week, Starbucks will begin brewing their Pumpkin Spice Lattes; I actually learned that if you’re really yearning for a taste of fall, you can probably even order one now. But as much as I adore pumpkins and spice and all things nice, I think I want to hang on to summer just a wee bit longer.

shelled chick peas in a glass bowl on a white background with salad ingredients in the background

chick pea salad with tomatoes and cucumbers in a glass bowl on a rustic white background

In my neck of the woods, we’re in that gorgeous time of year, where the early mornings and evenings require sweaters and slippers. Those little glimpses of the fall weather to come give way to a warm (sometimes hot) mid day, and it’s back to tank tops and cravings for summer food. For me, that means salads. Hearty ones like this Chickpea Salad.

chick pea salad with tomatoes and cucumbers in a glass bowl on a rustic white background with hands holding the bowl

Chickpea Salad

The markets now are full of so much freshness, it is the perfect time of year to dice up those gorgeous heirloom tomatoes, crunchy cucumbers and vine-ripened jalapeño peppers. The herbs are in full swing, too. Toss the season’s best into a salad with creamy flaxen chickpeas, and a zingy lemon garlic dressing, and you have a salad that is not just full of ripe and vibrant flavor, but is incredibly good for you.

chick pea salad with tomatoes and cucumbers in a white bowl on a rustic white background

If you’re looking for a perfect side dish to serve for your Labor Day barbecues, you will love this Chickpea Salad. Make it early in the day, let the garbanzo beans soak in that sunshine flavor. After all, they need to savor summer, too.

Chickpea salad with tomatoes and cucumbers in a glass bowl on a rustic white background

 

If you like this chickpea salad, be sure to check out these other BBQ-ready salads:

Summer Lentil Salad
Tomato, Corn, and Nectarine Chickpea Salad
Fireworks Pasta Salad
Buffalo Ranch Grilled Potato Salad
Grilled Corn and Poblano Salad

Chickpea Salad

Chickpea salad is the one salad that is our true warm-weather staple. Chock full of summer’s best, it’s fresh, vibrant, and goes with everything! Enjoy the recipe for this hearty, vegetarian chickpea salad at your next picnic or BBQ!
Chickpea salad with tomatoes and cucumbers in a glass bowl on a rustic white background
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5 from 2 votes
Course Salad, Side Dish
Cuisine American, Mediterranean
Prep Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 230kcal

Ingredients

  • 15 oz can of garbanzo beans (chickpeas)
  • 1 1/2 cups peeled and diced English cucumber
  • 1 1/2 cups diced tomatoes
  • 1 jalapeño seeds and pith removed, finely diced
  • 1/2 cup finely diced red onion
  • 1/2 cup cilantro minced
  • 2-3 tablespoons minced basil
  • 2-3 tablespoons minced mint
  • 2 garlic cloves mashed
  • 1 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons rice vinegar
  • 3 tablespoons extra virgin olive oil
  • freshly ground black pepper

Instructions

  • Rinse and drain chickpeas. 
  • In a medium bowl, combine the chickpeas, cucumber, tomato, jalapeno, red onion, and herbs.
  • In a small bowl, mash together the garlic and salt. Whisk in the lemon juice, mustard, vinegar and olive oil. Season to taste with pepper. 
  • Toss the dressing into the chickpeas and vegetables. Let it sit for at least an hour in the refrigerator. Give it one final toss before serving.

Video

Nutrition

Calories: 230kcal | Carbohydrates: 24g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 1014mg | Potassium: 500mg | Fiber: 6g | Sugar: 5g | Vitamin A: 585IU | Vitamin C: 18.3mg | Calcium: 83mg | Iron: 2.8mg
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Note: Images to this family favorite recipe were updated on March 12, 2017.

Comments

Recipe Rating




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  1. Kelly

    5 stars
    This is the tastiest recipe i’ve found for chick pea salad. I’ll be making this again and i feel confident enough about it to take it to a gathering. I always go light on salt but other then that I followed it exactly.

    Reply
  2. Mary

    5 stars
    Love this Liren! I’ve made it two days in a row. My new go to for a delicious lunch.

    Reply
  3. Dustin Kevin Bennett

    I skipped the garlic but this is a really easy just awesome dish!

    Reply
  4. Claudia Phillips

    I just made this and it is delicious! I made a few modifications. I left out the onion and jalepeno because I wanted it to be a little milder. Instead of rice wine vinegar, I used a gourmet white balsamic vinegar. I didn’t use basil and I used dried mint (not fresh) and crumbled it into the dressing. The dressing is fantastic! This recipe is a keeper. Thanks.

    Reply
    • Liren Baker

      Hi Claudia, I’m so glad you enjoyed it with your modifications! White balsamic vinegar is one of my favorites :)

      Reply
  5. Amy

    This is a great salad. I added crumbled feta to it, didn’t use the jalapeño and used a variety of dried spices that I like. I also increased the amount of dijon and vinegar as I like extra flavour.

    Reply
  6. Natalie

    This recipe was good, but I found it to be way too salty.  I should have added the salt last, to taste, rather than the entire 1 tsp recommended.  

    Reply
  7. Raleigh

    This was so good – I added crumbled feta and omitted the jalapeño (only because I didn’t have it on hand) and it was still awesome. The whole extended family loved it.

    Reply
  8. Leslie

    This looks great! I’ll be making this throughout the summer. Thank you

    Reply
  9. Ann

    Ooooh….I like this one! So many fresh ingredients and I bet it pairs well with everything!

    Reply
  10. Kasey

    I can’t believe how quickly summer has flown by! I’m ready for those Pumpkin Spice lattes, though. And Fall cooking! Yes.

    Reply
  11. Magic of Spice

    I does seem as though summer has flown by, but I do enjoy the cool mornings :) Lovely and fresh salad, I so enjoy garbonzo beans especially in salads…
    Hope you are having a lovely week

    Reply
  12. Lauren @ hey, who cut the cheese?

    This salad is beautiful! Thanks for sharing. I’m torn between being excited about the prospect of being able to wear sweaters again and enjoy the foliage, and being sad that the delicious fruits and vegetables that are so readily available during the summer will soon be gone.

    Reply
  13. Charissa

    Looks so good…I’m such a huge fan of protein filled (vegan) salads like this! Rather brilliant, if I do say so myself!

    Reply
  14. Carrie

    What a great salad! All of those colors are beautiful! I love anything packed full of great vegetables like this.

    Reply
  15. Kathryn | Dramatic Pancake

    Gorgeous! I’m so torn about the weather and what I want to cook these days. Part of me is excited for fall, but part of me wants to cling to the little bit of summer we have left! This looks like the perfect compromise: light but still hearty.

    Reply
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