This fresh and vibrant chickpea salad – a.k.a. garbanzo bean salad – features crunchy veg, lemon, fresh herbs, and pumpkin seeds for a healthy summer side dish that's vegan, gluten-free, and bursting with flavour and texture.
Chickpeas are a central ingredient here, but you could swap these for virtually any cooked bean variety you like. By using canned chickpeas (or other beans), you'll have legumes that are already cooked and just need to be drained and rinsed before adding to the other salad ingredients.
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Why you'll love this chickpea salad
- Ready in under 10 minutes, it's very easy to throw together
- It's packed full of healthy nutrients from the chickpeas and veg
- You'll get a nice variety of flavours and textures from the various ingredients
- You can prepare it ahead of time and store in the fridge for a few hours until needed
Recipe testing notes
- Lemon juice: I find that combining the onion, garlic, and lemon juice in a separate bowl helps to mellow the flavour of the raw aromatics before mixing through the other ingredients.
- Bowl: Using a large bowl makes it easier to mix everything together – you can always transfer the salad to another serving bowl once ready.
- Olive oil: For recipes such as this one, I'd recommend using a good-quality, extra-virgin olive oil.
Tinned vs. dried chickpeas
Some people are surprised to learn that you can add chickpeas straight from the can to a salad. This is because they've already been cooked as part of the canning process, and so you simply need to drain and rinse to get rid of any salt or additives.
If you're wanting to use dried chickpeas in this recipe, these will need to be cooked thoroughly before adding here. See my post on how to cook dried chickpeas for more info.
Is chickpea salad healthy?
Thanks to the healthy legumes, veg and seeds, this salad is packed full of nutrients including fibre, vitamins, and plant-based protein. One serving of this recipe provides:
- Calories: 254 kcal
- Vitamin C: 40 mg (48% of RDA)
- Fibre: 8 grams (33% of RDA)
- Protein: 9 grams (18% of RDA)
(Amounts based on a third-party nutrition calculator)
What you'll need
To make this easy vegan chickpea salad, you'll need:
- Canned chickpeas that are quick to drain and rinse
- Vibrant veg in the form of red onion, garlic, cucumber, red pepper, and fresh tomatoes
- Olives – I like pitted black olives that have been cut in half
- Lemon juice for flavour and zing
- Pumpkin seeds for added texture and nutrients
- Fresh parsley for herbal notes
How to make vegan chickpea salad
To a small bowl, add the chopped onion and garlic. Mix in the lemon juice and season with salt and pepper.
The lemon juice helps to mellow the flavour of the onion and garlic before adding to the salad.
Once the chickpeas have been drained and rinsed, add these to a large bowl along with the diced cucumber, red pepper, olives, cherry tomatoes, pumpkin seeds, and parsley.
Mix well using a spoon.
To the smaller bowl with the onion and garlic, add the olive oil and stir well.
Add this to the larger bowl and mix everything together.
Adjust the seasoning if necessary, adding any extra salt, pepper, lemon juice, olive oil, or herbs.
Mix well, scooping some of the dressing to the top, and serve.
This salad is perfect as part of a summer meal or barbecue alongside the likes of grilled tofu skewers, grilled tempeh, or grilled king oyster mushrooms. I also find myself grabbing a bowl of the leftovers for an ultra-quick lunch or snack during the hotter months.
You sure can – I'd recommend storing in the fridge for a few hours ahead of time, but overnight would also be fine. To keep the parsley as fresh as possible, wait until serving before adding this to the salad.
If you want to use dried chickpeas, these will need to be cooked thoroughly before including in this recipe. Learn more about how to cook dried chickpeas.
Yep, this is a gluten-free recipe.
Yes, there's no refined sugar added.
Cover and refrigerate for up to 3-4 days, mixing well again each time before serving.
You can, but I'd recommend enjoying it fresh and then consuming within a few days from the fridge. If freezing, store in airtight containers for up to three months and defrost thoroughly in the fridge.
Variations and tips for vegan chickpea salad
- Other fresh ingredients: Feel free to throw in other ingredients such as celery, corn, or avocado.
- Other beans: If you don't have chickpeas or would prefer not to use these, you could swap them for any canned beans in water that have been drained and rinsed.
- Fresh herbs: For a milder parsley flavour, omit the stems and just use the leaves. Other suggestions for herbs include fresh coriander, basil, or dill.
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More vegan recipe ideas
If you liked this recipe, you might also enjoy:
Easy Vegan Chickpea Salad with Lemon Dressing
- ½ red onion, finely diced
- 2 garlic cloves, minced
- 3 tablespoons lemon juice
- 2x 14 oz (400 g) tins chickpeas, drained and rinsed
- ½ large cucumber, diced
- 1 red pepper, deseeded and diced
- ½ cup (100 g) pitted black olives, halved
- 1 cup (150 g) cherry tomatoes, halved
- 2 tablespoons pumpkin seeds (optional)
- Small handful fresh parsley, chopped (leaves and stems)
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- To a small bowl, add the chopped onion and garlic. Mix in the lemon juice and season with salt and pepper. The lemon juice helps to mellow the flavour of the onion and garlic before adding to the salad.
- Once the chickpeas have been drained and rinsed, add these to a large bowl along with the diced cucumber, red pepper, olives, cherry tomatoes, pumpkin seeds, and parsley. Mix well.
- To the smaller bowl with the onion and garlic, add the olive oil and stir well. Add this to the larger bowl and mix everything together.
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