Chickpeas Salad
This simple and easy chickpea salad is the best salad you will make. Loaded with proteins, veggies, and spices, this gets done in less than 10 minutes. Serve it as a meal or as a side dish.
This is one of my absolute favorite salads that I can happily eat as a meal on its own. The chickpeas are high in protein, and they’ve got all those veggies along with wonderful Middle-Eastern flavors of paprika and cumin.
The best part about this salad is that you can add or subtract anything you have on hand to make it your own. While I normally don’t care much for raw onions, I absolutely love them in this recipe. I highly recommend it.
What do you serve with this chickpea salad?
As I said, this can be a meal on its own for a light lunch or dinner. But warm pita bread is a great addition to this salad. Often, we serve this alongside kebabs and tahini sauce.
Ingredients and substitutes
- Chickpeas – I always have presoaked and boiled chickpeas in my freezer, ready to go. But one 14-oz can of chickpeas would also work perfectly for this recipe.
- Tomatoes – I like using cherry tomatoes as they are sweeter. And yet, the large ones would work just as well.
- Onions – If possible, use red Spanish onions as they are naturally sweet.
- Paprika – I like using smoked paprika. You can also use hot paprika.
- Cumin – Adds that smoky Middle-Eastern flavor. You can add more or less per your taste.
- Lemon juice – Lemon or lime juice goes great with chickpeas. And yet, apple cider vinegar would work too.
Step-by-step instructions
- In a bowl, combine all ingredients.
- Taste and adjust seasoning.
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Chickpeas Salad
This simple and easy chickpea salad is the best salad you will make. Loaded with proteins, veggies, and spices, this gets done in less than 10 minutes. Serve it as a meal or as a side dish.
Video
Ingredients
- 1 can (14 oz) Chickpeas (2 cups)
- ½ cup Cucumbers diced
- ½ cup Tomatoes diced
- ½ cup Onions red, diced
- ½ cup Parsley chopped
- ½ tsp Paprika smoked
- ½ tsp Cumin
- ½ tsp Salt
- ½ tsp Pepper
- 1 tbsp Lemon juice or apple cider vinegar
- ½ tsp Garlic minced
- 2 tbsp Olive oil
Method
- In a bowl, combine all ingredients.
- Taste and adjust seasoning.
Notes
How to prepare chickpeas from scratch
You can also use rehydrated dry chickpeas. These are soaked in water overnight (about 6 to 8 hours) until they double in size. The following day, drain and rinse the chickpeas well. Stovetop method – Put them in a large pot and top with fresh water, about an inch higher than the chickpeas. Add one sliced onion, one crushed garlic clove, and a pinch of baking soda. Bring the pot to a boil. Then, gently lower the heat to simmer for two hours or until the chickpeas are tender, ensuring there is always enough liquid in there. Slow cooker method – I also use dry chickpeas, but I use my slow cooker to boil them. It’s a simple and easy process, so I don’t have to monitor it.Add presoaked, drained, and washed chickpeas to the pot slow cooker and top with cold water, making sure you have at least an inch of water above the chickpeas. Add a few onion slices, garlic, and salt. Place the slow cooker on low and cook overnight for 8 to 10 hours until they are tender and can be mashed with your fingers. Instant-pot method – Add the presoaked, drained, and washed chickpeas into an instant-pot. Pour enough water so it comes at least 2 inches above the chickpeas (make sure not to fill past the max line in your Instant Pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it’s ready. I usually boil a big batch of chickpeas. Once cooked, I put them into a small ziplock bag and store it in my freezer. This makes it very convenient to have on hand for days when I am busy. It’s great to make hummus, of course, but also to make my Indian spiced chickpea curry called channa masala or chickpea salads.
I have just found your fantastic recipe for the chickpea salad. I should invite chickpea into my life: I do not use it in cooking, but your salad seems worth trying. Love it!
Thank you, Irina
One of the easiest and yummiest salad with canned chickpeas. I usually roast the chickpeas until slightly crispy for extra crunch, but straight out from the can version is also very good. 🙂
Thank you so much, Anita.
I love chickpeas however I can get them, and this salad is so delightful, it’s my new favorite!
I love chickpeas too, Jenn
I don’t eat chickpeas nearly enough! This salad reminded me how much I love them! This salad has such delicious flavors!
Thank you Emily
This recipe looks so fresh and delicious! I love using chickpeas since they are so inexpensive to get. The fresh veggies are a delightful addition.
Absolutely, Amy