Chickpea Salad is packed with flavor, featuring crisp veggies and zesty dressing, and it’s easy to prepare.
This Mediterranean-inspired Chickpea Salad is one of my favorites! If you love this one, be sure to try this Couscous Salad (great meal prep recipe!), Quinoa Salad, or Cucumber Salad (reader favorite!)
Chickpea Salad
After a bit of holiday indulging there is nothing I crave more than a tasty and filling salad. This Mediterranean-style Chickpea Salad definitely fits the bill. Speaking of holiday indulging, we had a total of THREE trick-or-treaters this year, so if you want to guess where that leftover candy has gradually disappeared to, well, I’m blaming that on the pregnancy cravings. 😉
Luckily those same cravings also have me making (and eating) salads frequently. Balance, right?
Read on for steps on how to make this Chickpea Salad as well as how to meal prep this recipe.
Chickpea Salad is so simple to make and it comes together nicely – while the chickpeas are roasting and couscous is cooking, you can prepare the vegetables and assemble the dressing. Below is a quick breakdown of how to prepare this recipe:
How To Make Chickpea Salad
- Prepare the chickpeas and toss in olive oil, spices, and cook until they are crisp.
- Prepare the couscous according to package instructions.
- Chop the vegetables and toss them together.
- Prepare the dressing by adding all of the ingredients to a jar and shaking until combined.
- Top with feta cheese lemon, salt, and paper to taste. Serve as a salad or meal prep it.
FYI: Simply leave off the feta cheese to make this Chickpea Salad vegan.
How To Meal Prep Chickpea Salad
- Get 3-4 equal-sized meal prep containers and 3-4 small containers for the dressing. You’ll want to store the dressing separately to avoid the salad getting soggy. You can buy bulk dressing containers, use dressing-sized plastic containers, or use small snack-sized plastic bags.
- Prep the couscous first. While the couscous is cooking, prep the veggies. The veggies get chopped up and divided equally among the containers.
- Finish it off with salt + pepper, a wedge of lemon, parsley, and feta cheese!
- To serve each day: Add the dressing and olives, squeeze the lemon over everything, stir together, and eat!
I mentioned this Chickpea Salad recipe is great for meal prepping; I’ll share more details in the next couple of paragraphs if you’re interested in prepping out this salad for four days of meals.
Quick Tip
Have you tried Aquafaba? It’s the liquid that canned chickpeas are packaged in. Instead of draining and discarding, use it in place of eggs in pancakes, waffles, mayonnaise, meringues, and anything else. It’s a great vegan cooking tool! One tablespoon of aquafaba equals one yolk, 2 Tbsp. for one white, and 3 Tbsp. for one whole egg.
Chickpea FAQs
This salad will stay fresh for up to 4 days when refrigerated in an airtight container, with the dressing stored separately. Chickpea salad doesn’t hold up well for long when the dressing is mixed in.
Canned chickpeas are cooked but bland. Roasting them in olive oil with seasonings is my “secret” to the best Chickpea Salad. If you’re unsure about chickpeas in salad, try roasting them!
Stock up on extra cans—you’ll be hooked! Chickpeas are versatile, so there are plenty of other ways to enjoy them.
In addition to adding them to this chickpea salad, you can add them to this One-Pan Veggie Chickpea meal, turn them into homemade hummus, and/or make falafel!
Variations
- Mediterranean: Use quinoa instead of couscous, add artichoke hearts and green olives, and season chickpeas with the seasoning mix in these Air Fryer Chickpeas. Drizzle on the dressing from this Mediterranean Orzo Salad.
- Mexican: Replace couscous with quinoa or rice, mix in black beans, corn, avocado, and cilantro, and use taco seasoning on the chickpeas.
- Switch Up The Dressing: Try this delicious Balsamic Vinaigrette or Italian Dressing for a delicious option.
More Delicious Salads
- Pear Salad
- Chicken Salad
- Panzanella Salad (RAVE reviews!)
- Italian Salad
Chickpea Salad
Equipment
- Sheet pan lined
Ingredients
Chickpeas
- 1 (15-ounce) can chickpeas rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/4 teaspoon cayenne pepper optional
- 1/4 teaspoon salt
Salad
- 1 (4.7-ounce) package pearled couscous mix see note 1
- 1-1/2 cups chopped cucumber
- 1-1/2 cups halved cherry tomatoes
- 1/2 cup chopped Kalamata olives
- 1/4 cup finely chopped flat-leaf Italian parsley
- 1/2 cup jarred roasted red bell pepper chopped
- Toppings as desired see note 2
Salad Dressing
- 4 tablespoons olive oil
- 2 large lemons
- 1-1/2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon-style mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400℉. Line a sheet pan with aluminum foil. Place chickpeas in a bowl, add olive oil, cumin, chili powder, cayenne pepper, and salt. Toss well and make sure chickpeas are evenly covered with spices. Spread chickpeas in an even layer on the lined sheet pan and bake for 25-30 minutes, tossing about halfway in the cooking time, until they are crisp. Let them cool completely.
- Prepare the couscous mix according to package instructions (see note 1). If you don't use couscous from a package, you'll want to add some of your favorite seasonings because a lot of the flavor in this salad comes from that seasoning.
- Chop cucumber, halve cherry tomatoes, chop olives, chop parsley, and chop roasted red pepper. Toss the vegetables together. If you are going to meal prep; leave out the olives and add separately or they tend to make everything taste like olive!
- Zest lemons with a zester to get 1/2 teaspoon zest. Juice the lemons using a citrus juicer to get 4 tablespoons lemon juice. Prepare the dressing by adding 4 tablespoons olive oil, lemon juice and zest, red wine vinegar, honey, Dijon mustard, dried oregano, salt, and pepper to a jar. Seal the jar and shake until combined.
- Add the prepared couscous to a large bowl and allow to cool. Add in all of the vegetables and cooled chickpeas. Add in some feta cheese, freshly squeezed lemon, salt and pepper to taste, and the dressing. Only dress what you will enjoy as this salad doesn't sit well for a long time with the dressing on it.
- To meal prep, divide the dressing evenly into 3-4 small containers. Divide the couscous evenly among the meal prep containers. Add in equal parts of all of the chopped veggies and chickpeas, but keep olives separate. Add a lemon wedge, some feta cheese, and cover everything with a pinch of salt and pepper. To enjoy, add the dressing, squeeze the lemon over everything, stir together, and eat!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
oh my gosh, this is very good. I didn’t even add the chickpeas yet because I’m making them from dry. Only changes I made were to use maple syrup instead of honey (all I had on hand), and I added fresh oregano as well as dry. don’t skip on the lemon zest and feta cheese — this is bright and zesty and delicious!
YAY! I am so thrilled to hear this! Thanks so much Leslie! 🙂
I made this for a Framily dinner and everyone loved it! It was filling and so refreshing!! Loved everything about this dish!!
I am so thrilled to hear this! Thanks so much Lauren! 🙂
This recipe is everything I want–healthy (veggie-based), satisfying, colorful…
I used fregola (Sardinia) instead. Couldn’t find the Israeli pearl couscous. I didn’t come with a packet of flavoring so I used the same cumin and salt from the chickpeas. There’s plenty of flavor in jarred peppers & homemade dressing.
I took out all of the spicy spices for my younger one who can’t yet handle even basic table pepper.
Thanks for the reminders to not add olives or dressing until to eat because of the effects!
Delish! So glad you were able to make the work and enjoyed! Thanks for your comment! 🙂
I made this today!!! So filling! Everyone loved it! We are slowly getting rid of meats we have on hand to be more plant based, so i threw in some sautéed chicken chunks prepared in Tuscan herb olive oil. Loved the recipe, was worried about the cucumber 🥒 but it definitely added a crispness and over all loved it!
Delish! So glad you enjoyed! Thanks Jennifer! 🙂
I meal prepped this for the week and it is sooo good. So fresh and tasty. I added red onion and it was great.
Yay! I am so happy to hear this! Thanks Tiffany! 🙂
Made this exactly as written with the flavored couscous. My husband and I had it for a meatless dinner. It was very good. We will definitely make it again. Thanks
How long does the dressing usually keep for? I’m on day 5 and it’s looking a little curtled?
This dressing lasts 4-5 days in the fridge!
Love this salad! It is so flavorful it doesn’t seem like I’m eating healthy! I’ve also made with Quinoa and regular couscous. Either way…it’s still enjoyable.
I am so happy to hear this! Thanks Sharry! 🙂