This Chickpea Salad recipe is simple to make, crunchy, colorful, and full of flavor!

This simple Chickpea Salad is a summer stunner, with fresh Mediterranean flavors and a bright salad dressing! It also has super healthy chickpeas, which are packed with protein, fiber, vitamins, and minerals. Similar to our chickpea pasta salad, this salad recipe is wheat-free for a lower carb option.

close up of Chick Pea Salad in a bowl

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Why We Love This Chickpea Salad

Nothing is better than a cold salad on a hot day! Chickpea salad is perfect for a picnic or a potluck because the ingredients hold up so well! No lettuce to get wilted and no thick, creamy dressings to weigh it down! Only four ingredients, some salt and pepper, and then a chickpea salad dressing that keeps the salad bright and flavorful! It’s so fresh, and super simple to put together.

top view of Chick Pea Salad in a bowl


PULSES Chickpeas are available year-round, either dried or canned. Sometimes they are referred to as garbanzo beans. It’s also possible to buy green chickpeas that have a tender texture similar to edamame. 

GRAPE TOMATOES are a smaller version of cherry tomatoes and can be purchased in a rainbow of colors to add variety to the salad. Either work, but grape tomatoes are a bit sweeter and we just love them.

BASIL For fancy-looking basil, lay several leaves on top of each other, roll them up (cigar style), and cut into long shreds with a knife. This is called ‘chiffonade’ and really makes dishes look restaurant-quality! (But is actually so easy!)

CHEESE Bocconcini balls make for amazing flavor and pleasing presentation. Cubed mozzarella can be used as well. Fresh mozzarella will provide the best flavor.

taking a spoonful of Chick Pea Salad


This recipe is perfect for adding ingredients and switching ingredients out! Use whatever you have on hand! Any way you prepare this salad, use heavier varieties of lettuce like arugula or kale to hold up with the other heavier ingredients.

  • For a Greek version, add cucumbers and feta cheese, diced tomato.
  • An Italian chickpea salad may include some spinach, asparagus, diced mozzarella, and salami.
  • A Moroccan version would have couscous or quinoa, sweet potato, corn, and a squirt of lemon juice.
  • Even a Tex-Mex version would have black beans, avocado, corn, chicken, some chopped cilantro, and add some cumin to the dressing for a spicy, southwest flair!
  • Curried Indian style chickpeas can be added to add flavor to a vegan salad, kept super basic with some kale, broccoli, carrots, zucchini, and cauliflower.

How to Make Chickpea Salad

Chickpea salad is a quick and easy lunchtime favorite!

  1. Toss together chickpeas, bocconcini balls, and grape or cherry tomatoes (cut in half, if desired). Season with salt and pepper.
  2. Whisk dressing ingredients together and gently toss with the salad. Mix in chopped basil and season with extra salt and pepper.
  3.  Chill the salad up to 30 minutes before serving.

PRO TIP: Double the dressing for salads that have extra ingredients, but be careful not to overdress. Save leftover dressing for another salad or marinade.

top view of Chick Pea Salad in a bowl with crackers beside it

What to Eat with Chickpea Salad

The best entrees and sides to go with chickpea salad are these tasty smoked beef ribs or some smoked salmon. Or serve with a side dish of healthy oven-roasted beets or some sautéed beet greens. And try making a cranberry pear pie for dessert!

How Long Does Chickpea Salad Last?

  • Chickpea salad will last longer than most lettuce-based salads, so as long as it’s covered and kept in the refrigerator, it will keep about 5 days.
  • Give it a stir and add a little salt and pepper and a splash of lemon juice to refresh flavors. 

Chick Pea Salad in a bowl and on a cracker

a small plate with chickpea pasta salad along with a serving bowl full of the salad, with tomatoes, bocconcini, salami and basil
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Chickpea Salad

Chickpea Salad is a simple, flavorful salad with a homemade dressing!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 -6 servings
Author Candace


  • 15 ounces chickpeas 1 can, rinsed and drained (garbanzo beans)
  • 1 pint grape tomatoes halved (or cherry tomatoes)
  • 1 cup small bocconcini balls halved (baby mozzarella)
  • 25 leaves basil finely chopped (or chiffonade), about ⅓ - ½ cup
  • kosher salt to taste
  • freshly ground black pepper to taste



  • In a large bowl, toss chickpeas, tomatoes, and bocconcini together.
  • In a small dish, whisk together olive oil, vinegars, garlic, and honey if using, to make dressing.
  • Add dressing and basil to chickpea mixture and toss together. Sprinkle with salt and freshly ground black pepper to taste.
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Nutrition Information

Calories: 391 | Carbohydrates: 37g | Protein: 15g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 32mg | Potassium: 614mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1179IU | Vitamin C: 19mg | Calcium: 164mg | Iron: 4mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Appetizer, Pasta, Salad
Cuisine American, Mediterranean

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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