This delightful Veggie Chickpea Salad is a plant-based powerhouse ! This scrumptious Bean salad is medley of fresh flavors and perfect texture. It is a hearty and satisfying salad with a delightful taste.
I love big, bold and healthy salads. Easy Barley Salad, Quick Orzo Pasta Salad and Black Bean and Corn Salad are my other favorite salads that are satisfying.
Ready in 15 minutes, this easy Mediterranean Chickpea Salad is loaded with fresh veggies and zesty lemon cumin drizzle. Yet another "simple ingredients - big flavors" recipe from the ProfusionCurry Kitchen.
As written this recipe is vegan, vegetarian, gluten-free, dairy-free, and full of clean eating ingredients. Additionally, it also is
- Quick prep
- Potluck favorite
- Easy and delicious
- Family favorite
Make Ahead Salad
This salad is perfect for meal prep. It stays fresh and crisp for a long time. Take along as an easy weekday lunch for work or school.
It also makes a fantastic side dish to serve with dinner. Serve it along grilled entrees like Miso Glazed Veggies or Grilled Portobello Mushrooms for that perfect summer al-fresco dinner experience.
Make it in advance for a party or picnic. It is a crowd pleaser salad that disappears within minutes. Since there is no dairy, cream or cheese involved, it can stay outside at room temperature for several hours.
Inexpensive ingredients
This is a budget friendly, inexpensive salad full of gourmet vibes. And it is very easy to make your own.
This colorful salad is oozing with fresh vibes. I am sure everyone - carnivores and vegetarians alike will LOVE it.
Use whatever veggies you may have in your refrigerator and toss it up. We are taking just the green salad to a joyride and with much versatility.
Love Chickpeas?
Do you like chickpeas as much as I do? aren't they the BEST ? I love them in various forms. Crispy Roasted Chickpeas with Masala Chai is my favorite afternoon snack. I love scrumptious Indian Chole - Chickpea curry as well as Chickpea Orzo Soup for a classic comfort meal.
Healthy Salad
Chickpeas or garbanzo beans are full of plant protein and fiber that add a satisfying wholesomeness to any meal. They are powerhouse superfood.
Then there are all the fresh raw veggies - you just know there are loads of vitamins and minerals going in every bite.
This simple chickpea salad is a complete meal full of nutrients, low in fat, high in protein and fiber and incredibly delicious!
Fresh and flavorful chickpea salad can be served both room temperature or chilled – it tastes amazing both ways. Need to serve up chickpea salad for a crowd? You can easily double to triple the recipe as needed.
Ingredients:
Cooked Chickpeas or Garbanzo Beans : You can use store brought can of chickpeas. Rinse and drain them well before using. You can also cook the dry beans from scratch in electric pressure cooker like Instant Pot. I love making a big batch and freezing them in small portions for easy use. See recipe notes for how to cook chickpeas in Instant Pot.
Veggies : I am using tomatoes, cucumber and red onion. I dice them into equal bite size pieces. You can use your favorite veggies. Artichoke hearts, broccoli and cauliflower florets, zucchini, green beans, colored sweet peppers and asparagus are all good choices as well.
Herbs: Fresh chopped cilantro adds a pop of fresh flavors. Feel free to use parsley, mint or thyme if you are not a fan of cilantro.
Seasoning : Fresh lemon juice and ground roasted cumin is all you need. Cumin and chickpeas is classic middle eastern flavor combination. Salt, black and red pepper round up the flavors. You can use other seasonings mix like Cajun, Italian, Greek or chili lime seasoning.
How to Make Chickpea Salad
Put the cooked chickpeas and veggies in a mixing bowl. Sprinkle the ground cumin, salt, freshly ground black pepper and red chili flakes. Drizzle the lemon juice over. Mix everything well. Let it sit for 10-15 minutes so flavors mend well. Then serve and enjoy !
Since there is no dairy involved, this salad stays fresh for 4-5 hours at room temperature outside the refrigerator. You can keep it in the refrigerator for up to 4 days. I do not recommend freezing the salads.
A note about veggies used:
I love using heirloom tomatoes but other types like Roma, cheery or grape tomatoes work well as well. Discard the seeds and drain excess juice so the salad doesn't turn watery.
You can use regular garden cucumbers, English cucumbers or Persian cucumbers. They all have subtle differences in taste and texture. If you feel the skin is rather tough , especially for garden cucumbers, peel them before dicing.
Red onion is my favorite in the salads. You can use sweet Vidalia onions or white ones too. If you feel flavors are over powering, soak them in cold water for 10 minutes, drain and dry them on paper towel and then use.
How to Cook Chickpeas in Instant Pot
Add chickpeas to the Instant Pot and cover with just enough water to submerge. 1 cup soaked chickpeas require 2 cups of water. Pressure cook on high for 15 minutes. If you like firm bite, try 12-13 minutes and for super tender velvety texture try 18-20 minutes. If you are using non-soaked chickpeas, choose on bean setting. (pre set to 30 minutes)
Is this salad gluten free?
Yes it is. All ingredients listed are suitable for gluten free diet.
Is this salad Vegan?
Yes it is. It also is eggless, dairy free, soy free and nut free.
Is this salad WFPB suitable?
This plant based salad does not use any oil. SO it is suitable for WFPB diet choice.
Our Popular Healthy Salad Recipes
- Tex-Mex Quinoa
- Thai Zucchini Noodles
- Tomato Peach Caprese
- Creamy Potato Salad
- Green Tomato Salad
- Mango Peach Salsa
♥ Follow us on PINTEREST and like our FACEBOOK page. We love creating delicious, plant based recipes from around the world. DO JOIN US ♥
We would love to hear your feedback!! Use the PIN button in the recipe card or image below to pin this recipe !
★ If you make this Vegan Chickpea Salad Recipe , do let us know how you like it by ★ star rating it and leaving a comment below.
📖 Recipe
Chickpea Salad Recipe
Ingredients
- 2 cups cooked chickpeas garbanzo beans rinsed and drained
- ¼ cup red onion diced
- 2 cups cucumber - diced
- 1 cup fresh tomatoes - seeded and diced
- ¼ cup cilantro leaves chopped
- ¼ cup lemon juice
- 2 teaspoon ground cumin
- salt freshly ground black pepper and red chili flakes - per taste
Instructions
- Put the cooked chickpeas and chopped veggies in a mixing bowl. Sprinkle the ground cumin, salt, freshly ground black pepper and red chili flakes. Drizzle the lemon juice over. Mix everything well. Let it sit for 10-15 minutes so flavors mend well. Then serve and enjoy !
- Since there is no dairy involved, this salad stays fresh for 4-5 hours at room temperature outside the refrigerator. You can keep it in the refrigerator for 2-3 days. I do not recommend freezing the salads.
Angela
Can you use tinned chickpeas in this recipe please?
admin
yes. You can use canned chickpeas.