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    You are here: Home / Recipes

    Chickpea Salad Recipe – Vegan and Oil Free

    BY: Courtney PUBLISHED: Jun 6, 2019 24 Comments UPDATED ON: Jul 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
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    4.97 from 30 votes

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    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
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    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

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer

     

    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)

    More Recipes

    • Green BeansΒ Almondine
    • Chocolate Zucchini Bread
    • Air Fryer Peach Fritters
    • Quick Pickled Beets

    POSTED IN: Recipes Salads Side Dish Recipes Vegan Recipes chickpeas cucumbers lemon onions parsley red onion tomatoes

    About Courtney

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

    Reader Interactions

    Comments

    1. Nancy

      June 16, 2019 at 7:24 pm

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

      Reply
      • Courtney

        June 18, 2019 at 11:18 am

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

        Reply
      • Maggie

        July 10, 2022 at 5:09 pm

        Delicious and refreshing!! I went with the Tangy dressing & it was perfect flavor combo!!The ONLY change I would make, based purely on my family’s likes & dislikes would be to add some mozzarella pearls or other cheese ❀️

        Reply
        • Courtney

          July 14, 2022 at 6:50 am

          Love those additions!

    2. Daniela

      September 10, 2019 at 10:01 pm

      What would you pair this with?

      Reply
      • Courtney

        September 12, 2019 at 12:51 pm

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

        Reply
    3. Stacey

      February 08, 2020 at 9:23 pm

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

      Reply
      • Courtney

        February 09, 2020 at 9:46 am

        We hope you enjoy it! πŸ™‚

        Reply
    4. Pam

      April 03, 2020 at 12:55 pm

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

      Reply
      • Courtney

        April 04, 2020 at 11:55 am

        We hope you love it! πŸ˜€

        Reply
        • Kelly

          January 30, 2023 at 9:13 pm

          I love how fresh this is! I’m just not a fan of the lemon juice, salt and parsley. I love parsley, but I’m looking for something different. I’m not under any kind of restrictions. Would yoy have any suggestions?

        • Courtney

          February 04, 2023 at 10:24 am

          You could use your favorite salad dressing, hummus, tahini, or even oil and vinegar. πŸ™‚

    5. Jennifer

      May 01, 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

      May 02, 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

      May 12, 2020 at 4:27 am

      Hi there … i love the recipe

      Reply
      • Courtney

        May 12, 2020 at 1:18 pm

        So glad you love it!! πŸ™‚

        Reply
    8. Louise

      September 07, 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

        September 09, 2020 at 4:54 pm

        Yay! So glad you enjoyed it! πŸ˜€

        Reply
    9. Sharen

      October 21, 2020 at 7:22 am

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

      Reply
      • Courtney

        January 13, 2021 at 8:25 pm

        Yes! πŸ™‚

        Reply
        • Debbe

          July 31, 2021 at 10:57 am

          Yes….the chickpeas should be drained …..
          or yes…it’s part of the dressing?

        • Courtney

          August 01, 2021 at 10:14 am

          They should be drained. The leftover liquid “aquafaba” is great to use in other recipes though πŸ™‚

    10. Jutanna

      March 03, 2022 at 1:41 pm

      Such a simple salad to make. I will definitely make it again and again. Love the fact that it doesn’t need oil. Thanks so much for sharing this with us.

      Reply
      • Courtney

        March 04, 2022 at 11:06 am

        So glad you enjoyed!! πŸ˜€

        Reply

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