Chickpea salad is bright, tangy, crunchy, and loaded with Mediterranean flavor.
Chickpeas, tomatoes, bocconcini cheese, and basil are tossed in a zesty dressing in this simple salad or side.
Crunchy and Colorful Chickpea Salad!
- Quick & Easy: Clean and fresh chickpea salad is a nutritious dish ready in just 3 steps.
- Simple Ingredients: Four fresh ingredients and a light dressing make this salad bright and flavorful.
- Nutrient-Packed: Super healthy chickpeas are full of fiber, protein, and essential vitamins.
- Protein Boost: Add chicken, tuna, or shrimp for a bistro-worthy entrée salad.
- Meal Prep Friendly: Chickpea salad holds up better than leafy salads—double the recipe and enjoy all week.
What’s in Chickpea Salad?
Chickpeas: Also known as garbanzo beans are available year-round and are easy to find. Drain and rinse before using. You can also use red kidney beans or black beans.
Tomatoes: Cherry or grape tomatoes add bite-sized pops of color and flavor, but you can also dice and add Roma tomatoes. Romas are meaty and have fewer seeds so they stay firm longer.
Basil: Stack fresh basil leaves and then roll them into a cigar shape. Thinly slice from end to end and you’ll have a chiffonade cut that adds flavor and Insta-worthy presentation. You can omit the basil and use chopped mint as well.
Cheese: Creamy bocconcini balls add visual appeal and a mild flavor. You can also use crumbled feta for a bold and salty flavor, or another soft cubed cheese.
Dressing: Use a store-bought Italian vinaigrette if time is too short to make the dressing. Swap out the honey for organic agave, or a sugar-free Stevia drops or liquid Monk Fruit (Lakanto).
Variations: Extras like diced avocados, cucumbers, celery, and sliced black or kalamata olives for color. Cooked quinoa can be easily added for extra protein if desired.
How to Make Chickpea Salad
- Toss together chickpeas, tomatoes, and bocconcini in a bowl.
- Whisk dressing ingredients together (full recipe below).
- Toss dressing and basil with chickpea mixture.
- Season with salt and pepper before serving.
What Goes with Chickpea Salad?
Chickpea salad tastes best when it’s uber-chilled, so make the salad and dressing a day ahead and toss just before serving. Enjoy it as a hearty side salad to chicken or pork, in a sandwich or pita pocket, or on a bed of greens for a nutritious workday lunch.
Storing Chickpea Salad
Keep leftover chickpea salad in a covered container in the refrigerator for up to 3 days. Add a little salt and pepper and a bit of lemon juice to refresh the flavors.
More Superb Salads
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Chickpea Salad Recipe
Equipment
Ingredients
- 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
Dressing
- ¼ cup olive oil
- 1 Tablespoon red wine vinegar
- 1 Tablespoon apple cider vinegar
- 3 cloves garlic grated or minced
- ½ Tablespoon honey optional
Instructions
- In a large bowl, toss chickpeas, tomatoes, and bocconcini together.
- In a small dish, whisk together olive oil, red wine vinegar, apple cider vinegar, garlic, and honey if using, to make dressing.
- Add dressing and basil to chickpea mixture and gently toss. Sprinkle with salt and freshly ground black pepper to taste.
Notes
- Leftovers will keep in the refrigerator for up to 3 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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