This chickpea salad recipe is healthy, flavorful, plus quick and easy to make – perfect for a busy weeknight dinner!
The leftovers taste just as good the next day, making it perfect for meal prep. Whether you're looking for a delicious and nutritious salad to bring to a potluck or cookout, or simply want a healthy and flavorful meal to add to your weekly rotation, this chickpea salad recipe is sure to please!
This is a recipe of flavor and convenience. I used canned chickpeas and paired them with pomegranate seeds, olives, fresh herbs, etc. for a Persian inspired bean based salad. It's got flavor, color, and texture making it a triple threat side dish.
Beats and Eats (music to pair with chickpea salad)
This salad is a Summertime go to recipe for lunch. A fun classic jam is in order as a song pairing. For me that's straight-up A Tribe Called Quest's "Electric Relaxation."
Chickpea Salad Recipe Ingredients
- Kalamata Olives
- Canned Chickpeas
- Pomegranate Seeds
- Cherry Tomatoes
- Feta Cheese
- Fresh Herbs
- Lime Juice
- Extra Virgin Olive Oil
- Urfa Chili Flakes
- Aleppo Pepper
- Kosher Salt
- Black Pepper
How To Make Chickpea Salad (Step by Step)
Make the Vinaigrette
Mix the salad dressing ingredients (Urfa chili flakes, Aleppo pepper, olive oil, lime juice, salt and pepper) together in a medium mixing bowl. Set aside.
Prepare the Salad
Drain the chickpeas and set aside
In a large mixing bowl add the dry salad ingredients (chickpeas, olives, tomatoes, cucumbers) except for the cheese. Mix well. Add the dressing and toss gently. Add in the pomegranate seeds and feta and mix a bit more.
Let the salad rest and then serve. Garnish with fresh parsley or cilantro. Finish with freshly ground black pepper. Enjoy!
Consideration and Tips For Making This Bean Salad
Drain the canned chickpeas well before adding them to the salad to remove any excess salt.
If you prefer to use dried or frozen chickpeas - when cooking them, be sure to add enough water to cover them completely. You'll also want to add a pinch of salt to the water to help them cook evenly. Once they're done cooking, drain them well and let them cool before adding them to the salad.
This salad can be served cold or at room temperature. It's best if made ahead and allowed to sit for a few hours so that the flavors have a chance to meld together.
Chickpeas are a versatile and healthy ingredient that work well in this salad recipe. They are a good source of protein and fiber, and they add a nice texture and flavor to the salad.
Urfa chili flakes add a delicious smoky heat to this salad. If you can't find Urfa chili flakes, you can substitute with other chili flakes like slightly ground dried Mexican chilis (ancho, guajillo, pasilla).
The dressing also works with fresh lemon juice in place of the limes.
Aleppo pepper is a type of chili pepper that originates from Syria. It has a mild heat level and a distinct, slightly fruity flavor that adds a distinct flavor to the dressing and salad.
This salad makes for a great side dish salad. However, you can add a protein to it to make it more of a main dish. I like to add seafood like a calamari steak grilled, sliced and served on top. Grilled chicken, as well as shrimp, also pairs well.
Frequently Asked Questions (FAQs) About Making A Chickpea Salad
Q: Can I substitute the feta cheese for another type of cheese?
A: Yes, you could substitute feta cheese with goat cheese or mozzarella.
Q: How long will this salad keep in the fridge?
A: This salad will keep in the fridge for up to 3 days. If you're meal prepping, I recommend storing the dressing separately from the salad so that the salad doesn't get soggy.
Q: Can I make this great salad with other beans?
A: Yes this simple recipe works with other beans like cannellini beans or navy beans.
Q: What are other good toppings or add-ons for this chickpea salad recipe?
A: I like adding fresh veggies like red bell peppers, green onions, or black olives.
For similar recipes try these:
Chickpea salad is a delicious, healthy dish that is perfect for any occasion. It’s easy to make and can be tailored to fit your own taste preferences. Give it a try for lunch today!
If you make this delicious and healthy chickpea salad recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
- ¼ cup Kalamata Olives halved
- 13 oz Canned Chickpeas
- 1 medium Cucumber peeled and diced
- ¼ cup Pomegranate Seeds
- ½ cup Cherry Tomatoes halved
- 2 oz Feta Cheese crumbled
- ¼ cup Fresh parsley roughly chopped
- 1 Lime Juiced
- ¼ cup Extra Virgin Olive Oil
- 1 teaspoon Urfa Chili Flakes
- ½ teaspoon Aleppo Pepper
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
Make the Vinaigrette
- Mix the salad dressing ingredients (Urfa chili flakes, Aleppo pepper, olive oil, lime juice, salt and pepper) together in a medium mixing bowl. Set aside.
Prepare the Salad
- Drain the chickpeas and set aside
- In a large mixing bowl add the dry salad ingredients (chickpeas, olives, tomatoes, cucumbers) except for the cheese. Mix well. Add the dressing and toss gently. Add in the pomegranate seeds and feta and mix a bit more.
- Let the salad rest and then serve. Garnish with fresh parsley or cilantro. Finish with freshly ground black pepper. Enjoy!