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chickpea salad recipe

Classic Chickpea Salad

A 15-minute chickpea salad with a scratch lemon vinaigrette instead of mayo, built to stay crisp in the fridge for days instead of turning watery.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Ingredients Method Notes

Ingredients
  

The Salad:
  • 2 15 oz cans chickpeas, drained and rinsed 15 oz cans chickpeas, drained and rinsed
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ red onion diced small
  • ⅓ cup fresh parsley chopped
The Dressing:
  • ¼ cup olive oil
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 1 clove garlic minced
  • 1 tsp dijon mustard
  • ½ tsp tsp salt
  • ¼ - 1/4 tsp black pepper

Method
 

  1. Drain and rinse the chickpeas, then spread them on a paper towel-lined tray and pat them completely dry.
  2. Dice the cucumber and red onion, and halve the cherry tomatoes. Place the diced red onion in a small bowl of cold water for 5 minutes, then drain well. Chop the parsley.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dijon mustard, salt, and pepper until fully combined and slightly thickened.
  4. In a large bowl, combine the dried chickpeas, cucumber, tomatoes, drained red onion, and parsley. Pour the dressing over the top and toss until every piece is coated.
  5. Let the salad sit for 10 minutes at room temperature before serving, or refrigerate if making ahead.

Notes

Dried chickpeas can be used in place of canned. Cook 3/4 cup dried chickpeas according to package instructions and cool completely before using.
Store in an airtight container in the fridge for up to 4 days. If meal prepping more than 2 days out, keep the dressing separate and toss just before eating.
This recipe is not suitable for freezing. The vegetables turn watery and the chickpeas go mealy once thawed.
Naturally vegetarian and gluten free as written.