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You are here: Home / Recipes / Chickpea Salad Recipe – Vegan and Oil Free

Chickpea Salad Recipe – Vegan and Oil Free

By: Courtney Published: June 6, 2019 16 CommentsUpdated on: July 16, 2020

This post may contain affiliate links. Please see my disclosure policy for more information.
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chickpea salad - refreshing summer salad side dish recipe - vegan, vegetarian, oil free, gluten free, plant based.
chickpea salad - refreshing summer salad side dish recipe - vegan, vegetarian, oil free, gluten free, plant based.

This Chickpea Salad is a light and refreshing summer salad recipe and you can easily add in more veggies too! It’s vegan, oil-free, gluten-free, and plant-based.

chickpea salad in a bowl with parsley scattered on the counter

Salads are abundant in the summer, there are so many delicious salads to choose from and you can easily adapt the recipe to your specific dietary needs. 

Our Chickpea salad recipe is a recipe that everyone can enjoy, making it perfect for your next outdoor party and a great addition or swap for your usual potato salad or coleslaw side dishes. 

We love wrapping it up in a freshly grilled pita pocket with some hummus and grilled veggies. If you love a salad with fresh herbs and chopped fresh veggies this is for you, it’s even great for meal prepping. 

HOW TO MAKE CHICKPEA SALAD

You only need a few ingredients to make this delicious chickpea salad.

  1. Chickpeas: You can use homemade chickpeas or canned, these add a decent amount of protein.
  2. Persian Cucumber: Persian Cucumbers have no seeds, they’re smaller, like a baby cucumber. If you cannot find these you can use 1/3 of an English cucumber.
  3. Roma Tomatoes: Roma tomatoes are firm and easy to remove the seeds.
  4. Red Pepper: Red peppers add sweetness, vitamin C, B6, and folate – feel free to add the whole thing or snack on the other half.
  5. Red Onion: Red onions add another crunch, a little bitterness, and beautiful color.
  6. Lemon Juice: The lemon juice adds acidity and brightness.
  7. Herbs: Fresh Parsley is our herb of choice for this fresh salad, you could also add in cilantro if you’d like.
  8. Seasoning: Salt completes this and brings all the flavors together. You can leave out if needed.
  9. Combine: Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas. Chop the parsley and mix with the lemon juice and salt. Pour over the salad and toss to combine.

chickpea salad in a bowl with parsley on table

HOW LONG DOES CHICKPEA SALAD LAST?

This salad should last about 4 days in the fridge stored in an airtight container.

more summer salad recipes:

  • Israeli Salad
  • Shirazi Salad
  • Cucumber Tomato Avocado Salad
  • Watermelon Salad 
  • Shopska Salad
  • Cucumber Salad
  • Quinoa Salad

chickpea salad with fresh vegetables in a white bowl with parsley scattered on table

chickpea salad in a bowl with parsley on table
Print Recipe

Chickpea Salad

This Chickpea Salad is a refreshing summer salad recipe and you can easily add in more veggies too! It's vegan, oil-free, gluten-free, and plant-based.
Prep Time: 5 mins
Cook Time: 1 min
Total Time: 6 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: chickpea salad
Servings: 3
Calories: 159kcal
Author: Courtney

Ingredients

  • 1 can chickpeas drained
  • 1 Persian cucumber
  • 1 Roma tomato
  • 1/2 red pepper
  • 1/8 cup red onion
  • 1 lemon juiced
  • 1 tablespoon parsley
  • 1/4 teaspoon kosher salt

Instructions

  • Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas.
  • Chop the parsley and mix with the lemon juice and salt.
  • Pour the lemon juice and parsley mixture over the salad and toss to combine.
  • Refrigerate until ready to serve.

Notes

  • If you can't find Persian cucumbers you can use 1/3 of an English cucumber.
  • Need more sauce? You can add more lemon juice or add in some olive oil if you're not following an oil-free diet.
  • Easily double or triple this recipe for entertaining.
  • Like most mixed salads, it's even better the next day.
  • This salad should last about 4 days in the fridge stored in an airtight container.
Nutrition
Calories: 159kcal | Carbohydrates: 27g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 618mg | Potassium: 385mg | Fiber: 9g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 50mg | Calcium: 62mg | Iron: 2.3mg
nutrition disclaimer
Tried this recipe?Mention @KnowYourProduce or tag #knowyourproduce!

 

you may also like:

  • Israeli SaladIsraeli Salad
  • Cucumber Tomato Avocado SaladCucumber Tomato Avocado Salad
  • Watermelon Salad with Cucumber and MintWatermelon Salad with Cucumber and Mint
  • Shirazi Salad with Fresh Mint (Persian Cucumber Tomato Salad)Shirazi Salad with Fresh Mint (Persian Cucumber Tomato Salad)
  • Cold Quinoa SaladCold Quinoa Salad


posted in: Recipes Salads Side Dish Vegan
chickpeas cucumbers lemon onions parsley red onion tomatoes

Meet Courtney

Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

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  1. Nancy says

    June 16, 2019 at 7:24 pm

    So glad I found this recipe! It is so good and tastes so fresh! 😁

    Reply
    • Courtney says

      June 18, 2019 at 11:18 am

      Yay – thrilled you enjoyed! We love sharing these fresh and healthy recipes πŸ™‚

      Reply
  2. Daniela says

    September 10, 2019 at 10:01 pm

    What would you pair this with?

    Reply
    • Courtney says

      September 12, 2019 at 12:51 pm

      We usually pair with hummus, falafel, and fresh pita. πŸ™‚

      Reply
  3. Stacey says

    February 8, 2020 at 9:23 pm

    This looks yummy. It will be my lunch next week.

    Reply
    • Courtney says

      February 9, 2020 at 9:46 am

      We hope you enjoy it! πŸ™‚

      Reply
  4. Pam says

    April 3, 2020 at 12:55 pm

    Hello: I just made this. I didn’t have tomatoes. Looking forward to having it for dinner.

    Reply
    • Courtney says

      April 4, 2020 at 11:55 am

      We hope you love it! πŸ˜€

      Reply
  5. Jennifer says

    May 1, 2020 at 6:32 pm

    This Is DELICIOUS!! Whatever you do not b leave out the avocado. Adds a creamy element that’s a must!!

    Reply
  6. Laura says

    May 2, 2020 at 6:45 am

    What a perfect summer lunch, thank you Courtney!! 😊

    I don’t eat allium. Might you be able to suggest a substitute for the red onion?

    Reply
  7. Annah says

    May 12, 2020 at 4:27 am

    Hi there … i love the recipe

    Reply
    • Courtney says

      May 12, 2020 at 1:18 pm

      So glad you love it!! πŸ™‚

      Reply
  8. Louise says

    September 7, 2020 at 5:36 pm

    Love this salad as a side dish, now part of our regular rotation of food options. ThAnks so much!

    Reply
    • Courtney says

      September 9, 2020 at 4:54 pm

      Yay! So glad you enjoyed it! πŸ˜€

      Reply
  9. Sharen says

    October 21, 2020 at 7:22 am

    Recipe sounds good. Should the chickpeas be drained or is that part of the dressing?

    Reply
    • Courtney says

      January 13, 2021 at 8:25 pm

      Yes! πŸ™‚

      Reply

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