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Chickpea salad on a white plate.

Chickpea Salad

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  • Author: Sandra Flegg
  • Total Time: 15 minutes
  • Yield: 6 servings


This simple Chickpea Salad is an easy salad bursting with Mediterrnean flavors. This versatile salad is not only a breeze to prepare but also perfect for meal prep, making it an ideal choice for busy days. A delicious blend of chickpeas, fresh vegetables and an easy dressing that you’ll want on repeat for busy days and family gatherings.


Vinaigrette Ingredients

1/3 cup avocado oil

3 tablespoons red wine vinegar

1 garlic clove, grated

1 teaspoon Dijon mustard

1/2 teaspoon coarse kosher salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

Salad Ingredients

15-ounce can of chickpeas, drained and rinsed

1 cup English cucumber, cut into quarters

1/2 cup cherry tomatoes, halved

1/2 cup orange bell pepper, diced

1/2 cup red bell pepper, diced

1/2 cup kalamata olives

1/2 cup red onion, thinly sliced

1/4 cup Italian parsley, chopped

2 sprigs fresh dill, chopped


  1. To your serving bowl add the vinaigrette ingredients. Mix until combined.
  2. Add the salad ingredients to the bowl.
  3. Gently toss until combined.
  4. Enjoy or place in the fridge for an hour before serving.


Storage Instructions: Store leftover salad in the fridge for 3 to 5 days. Perfect for meal-prepping!

  • Prep Time: 15 minutes
  • Category: Salad
  • Method: No Bake
  • Cuisine: American