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Delicious Chickpea Summer Salad

Chickpea Salad Recipe

Chickpea Salad is loaded with crisp cucumbers, juicy tomatoes, creamy avocado and feta cheese. The fresh lemon dressing adds the Mediterranean flavors of classic Greek Salad!

Chickpea salad is easy to make and comes together fast. It’s perfect for lunch since chickpeas are protein packed and leave you feeling satisfied for hours. We also love to serve garbanzo bean salad with roasted red potatoes or pork tenderloin.

Protein packed and flavorful!

Chickpea Salad or Garbanzo Bean Salad?

Chickpeas are the same thing as garbanzo beans and can be used interchangeably in this recipe. They are known as chickpeas in the US and Garbanzo beans in Europe.

What are chickpeas? Chickpeas are peach colored round legumes or seed pods and part of the pea family. They have a satisfying nutty flavor. Use canned drained chickpeas or cook them on your own!


Are Chickpeas good for you?

Chickpeas are a very healthy food and are a perfect way to add plant based protein to salad.

Chickpeas add great protein and fiber to this salad.They are also rich in iron, zinc, phosphorus and B vitamins.Experts say chickpeas may help with weight loss*Chickpeas help with blood sugar control,* (the starch in chickpeas is digested slowly resulting in stabilized sugar levels).



3 Tbsp extra virgin olive oil

3 Tbsp lemon juice from 1 large lemon

1 garlic clove pressed or minced

1/2 tsp sea salt or to taste

1/8 tsp black pepper

1 1/2 cups cherry tomatoes halved

1 English Cucumber halved and sliced

15 oz chickpeas or garbanzo beans, drained, rinsed

1/2 medium red onion thinly sliced

1 avocado sliced

4 oz feta cheese diced

1/4 cup parsley chopped* (optional- cilantro, dill or basil can also be used!)


Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).  

Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat. 

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