Go Back
–+ servings

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
Print This Pin This
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
Author Liren Baker

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
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante