chickpea salad in a bowl with parsley on table

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.
Course Side Dish
Cuisine Mediterranean
Keyword chickpea salad
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 3
Calories 159kcal
Author Courtney


  • 1 can chickpeas
  • 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


  • 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.


  • 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.


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