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Chickpea Salad Recipe

Chickpea Salad is loaded with crisp cucumbers, juicy tomatoes, creamy avocado and feta cheese. The fresh lemon dressing adds the Mediterranean flavors of classic Greek Salad.

Chickpea salad is easy to make and comes together fast. It’s perfect for lunch since chickpeas are protein packed and leave you feeling satisfied for hours. We also love to serve garbanzo bean salad with roasted red potatoes and pork tenderloin for dinner.

Chickpea Salad Recipe in a bowl with avocados, tomatoes, chickpeas and feta cheese

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Chickpea Salad or Garbanzo Bean Salad?

Chickpeas are the same thing as garbanzo beans and can be used interchangeably in this recipe. They are known as chickpeas in the US and Garbanzo beans in Europe.

What are chickpeas? Chickpeas are peach colored round legumes or seed pods and part of the pea family. They have a satisfying nutty flavor. Use canned drained chickpeas or cook your own.

Chickpeas and garbanzo beans tossed with tomatoes, avocados, cucumber and red onion

Are Chickpeas good for you?

Chickpeas are a very healthy food and are a perfect way to add plant based protein to salad.

  • Chickpeas add great protein and fiber to this salad.
  • They are also rich in iron, zinc, phosphorus and B vitamins.
  • Experts say chickpeas may help with weight loss*
  • Chickpeas help with blood sugar control,* (the starch in chickpeas is digested slowly resulting in stabilized sugar levels).

chickpea salad ingredients with healthy chickpeas, cucumber, tomato, avocado, cilantro and feta cheese

What is a Good Cilantro Substitute?

Cilantro (coriander) has fresh, vibrant and distinctive flavor and you either love it or you don’t. If you don’t enjoy the flavor of cilantro, you can substitute with other fresh herbs such as finely chopped fresh parsley, chives, dill, or a combination of fresh herbs, adding them to taste. Dried herbs could be used if necessary but fresh is best.

chickpea salad with cilantro (or substitute for cilantro) in bowl

Is this a Make-Ahead Salad?

Leftover chickpea salad is great for meal prep because it keeps really well in the refrigerator for a couple of days. The lemon juice prevents browning in the avocados and the taste only gets better as the flavors meld in the refrigerator. To store, cover with plastic wrap directly over the surface of the salad and refrigerate the leftover portion. Add the salt just before serving to prevent softening of the cucumbers and tomatoes.

Make Ahead Chickpea Salad tossed together with lemon dressing in salad bowl

More High Protein Salads:

Chickpeas make this a feel-good, protein packed, and satisfying salad. We love salads with protein because they keep you full for hours.

Chickpea Salad Recipe

4.95 from 18 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Chickpea Salad with Chickpeas or garbanzo beans, avocado, cucumber, tomato and feta cheese
Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$10
Keyword: chickpea salad, garbanzo bean salad
Calories: 302 kcal
Servings: 6 as a side salad

Ingredients

  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp lemon juice from 1 large lemon
  • 1 garlic clove pressed or minced
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp black pepper
  • 1 1/2 cups cherry tomatoes halved
  • 1 English Cucumber halved and sliced
  • 15 oz chickpeas or garbanzo beans, drained, rinsed
  • 1/2 medium red onion thinly sliced
  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • 4 oz feta cheese diced

Instructions

  1. Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).  

  2. Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat. 

Nutrition Facts
Chickpea Salad Recipe
Amount Per Serving
Calories 302 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 418mg 17%
Potassium 556mg 16%
Total Carbohydrates 27g 9%
Dietary Fiber 8g 32%
Sugars 6g
Protein 10g 20%
Vitamin A 8.5%
Vitamin C 21.9%
Calcium 14.6%
Iron 15.5%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

*Sources for chickpeas weight loss and blood sugar control information from Healthline and Dr. Axe.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • May 13, 2019

    I made this for lunch today and it was so yummy! It’s definitely going in my regular recipe list. 🙂 Thank you! Reply

    • Natashas Kitchen
      May 13, 2019

      That’s just awesome!! Thank you for sharing your wonderful review with m Hunter! Reply

  • BB
    May 9, 2019

    Keeper! Made it for the office cookout and there was none left! Easy and delish! Reply

    • Natashas Kitchen
      May 9, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Terri Sterling
    May 5, 2019

    This is a wonderful salad! I am Type 2 diabetic and it totally works for me as a healthy choice. I love your recipes and your fun presentations Natasha. Reply

    • Natashas Kitchen
      May 6, 2019

      That’s so great! Thank you for that awesome review! Reply

  • Michelle Lhotak
    May 3, 2019

    SO good! I added a touch more salt after I tossed everything together just to soften the lemon a bit, but I will definitely be making this over and over again. A great crowd pleaser! Reply

    • Natashas Kitchen
      May 3, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Lauren
    April 20, 2019

    As always another winner of a salad. I added radishes just because we had some. This is a keeper going into rotation.

    Next time I’ll use dry beans in the pressure cooker. 3/4 cup dry = one 15-ounce can equivalent. Soak for 8 hours if you can. 40 minutes on the chili/bean cycle and you’re ready to rinse & cool them.

    But this first batch for Easter holiday contribution I just didn’t have time. Even with canned garbanzos it’s an excellent salad! Reply

    • Natashas Kitchen
      April 20, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Eileen
    April 16, 2019

    Hi Natasha , this recipe is great ! I actually substituted Italian flat leaf parsley for the cilantro and it was really yummy. Since I made this for friends I left the feta on the side to crumble on top so my vegan friends could also eat it , but I LOVE feta so when making for my family there will be LOTS of feta in the salad. Love all your recipes , your pictures and videos are great as well. Keep sharing all your awesome recipes , I always look forward to them Reply

    • Natashas Kitchen
      April 16, 2019

      That sounds delicious Eileen, thank you for sharing your changes with me! Reply

  • Maureen
    April 10, 2019

    I just finished making this salad and dressing. Yum!! I’m sure it will taste even better after being refrigerated for a bit however I just couldn’t wait. It’s such a pretty salad too! The only change I made was to add a can of drained, rinsed black beans. Thank you so much for this easy and delicious recipe! I will be making it over and over.😉 Reply

    • Natashas Kitchen
      April 10, 2019

      I’m so happy you enjoyed that Maureen! Reply

      • Nadia
        April 24, 2019

        Lovely recipe but I think you meant the opposite here? “They are known as chickpeas in the US and Garbanzo beans in Europe”. As in Europe nobody definitely knows what garbanzo beans are…😉 Reply

  • Toni
    April 5, 2019

    Everything you make is delicious. This will be made often this summer. Great recipe! Reply

    • Natashas Kitchen
      April 6, 2019

      Thank you Toni! This will be so perfect for summer! Reply

  • Lou Tammaro
    April 3, 2019

    Love all your recipes Reply

    • Natashas Kitchen
      April 3, 2019

      That’s so great! Thank you for sharing that with me! Reply

  • Rita Luxton
    April 2, 2019

    Just made this salad. Too much cilantro.not enough salt .not impressed with this recipe Reply

    • Natasha
      April 2, 2019

      Hi Rita, we love cilantro so we usually add even more but not everyone does, so you can definitely add it to taste. The same goes with salt – we always write in “to taste” since everyones salt preferences are so varied depending on diet. Also, not sure if it is the case or not but if you omit the cheese or reduce the amount called for, the salad would need more salt to compensate. Reply

      • Eileen
        April 16, 2019

        I substitute Italian flat leaf parsley for cilantro and the salad is still super yummy! Reply

        • Natashas Kitchen
          April 16, 2019

          hat’s so great! Thank you for sharing that Eileen! Reply

  • Yas
    March 31, 2019

    Delicious and sooo easy! Reply

    • Natashas Kitchen
      March 31, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Diane King
    March 10, 2019

    This does sound very good. I am wondering if the whole salad is not consumed and its left over till the next day. Does the avocado turn brown? Reply

    • Natasha
      March 11, 2019

      Hi Diane, this does keep well. Please see the section that says “Is this a Make-Ahead Salad?” closer to the recipe card at the bottom of the post. I hope you love the chickpea salad! Reply

  • Christine
    March 9, 2019

    This salad has become a favourite in our home. It is absolutely delicious and the oil/lemon juice dressing gives it such a refreshing “light” taste. I sometimes add a cup of cooked quinoa for a more complete meal. YumYum!! Thanks for the fantastic recipe Natasha!! Reply

    • Natashas Kitchen
      March 9, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Donna
    March 5, 2019

    Delicious! Reply

    • Natashas Kitchen
      March 5, 2019

      I’m so glad you enjoyed it! Reply

  • Lesly Clarke
    March 3, 2019

    What can I sub cucumbers with, can’t stands ’em. Reply

    • Natasha
      March 4, 2019

      Hi Lesly, yes you can substitute with a different vegetable. That is the beauty of this recipe – the dressing makes it very versatile. I hope you enjoy this chickpea salad! Reply

  • Magali
    March 2, 2019

    Hello Natasha,
    Thank you so much Natasha for the tasty and easy recipie. Is so helpfull for my son’s health. If you have other suggestions. My son needs the omega 3… Thank you!!! Reply

  • Cristina Sanchez
    March 1, 2019

    Yesterday I made this salad, I had a chicken to roast and I didn’t know with what, then in my inbox I found this!! Oh my goodness!!!!!I I had everything except cucumber, so I rush to the store to buy one only, tomorrow I go to Costco where I always get them. This salas was the best, I love all your salads, but this one was sooo good!!!My family loved it!!!!! Thanks Natasha, Blessing for you and your family!!! Reply

    • Natashas Kitchen
      March 1, 2019

      That’s just awesome!! It sounds like you have a new favorite, Cristina. Thank you for sharing your wonderful review 🙂 Reply

  • Jocelyn
    March 1, 2019

    I love the addition of chick peas in this awesome salad! It was the perfect side to our grilled chicken! Reply

    • Natashas Kitchen
      March 1, 2019

      That’s so great, Jocelyn! Thank you for sharing that with me! Reply

  • Mia
    February 28, 2019

    Hi Natasha,

    Love all of your recipes. I was wondering if you could post more vegan/vegetarian recipes. I would greatly appreciate it.

    Thank you and all the best. Reply

    • Natashas Kitchen
      February 28, 2019

      Thank you for that suggestion! I’m so happy you are enjoying our recipes, Mia! Reply

  • Alex
    February 28, 2019

    Just made this – and roasted the chickpeas with some rosemary and thyme…took it to a whole other level! Delicious! Reply

    • Natashas Kitchen
      February 28, 2019

      I’m so glad you enjoyed it! Reply

  • Stephanie
    February 28, 2019

    I love making new salad recipes and this one was fantastic, thanks! Reply

    • Natashas Kitchen
      February 28, 2019

      I’m so happy you enjoyed that, Stephanie! Thank you for sharing your awesome review with us! Reply

  • Sabrina
    February 28, 2019

    I’m loving how beautiful this salad is! So vibrant and full of color. Makes me want to dig right in! Reply

  • Allyson Zea
    February 28, 2019

    I make a similar version all the time and it’s so good! Going to try yours next! Reply

    • Natasha
      February 28, 2019

      That’s awesome!! Chickpeas are so fun in salad. It’s no wonder they have become so popular in recent years. I hope you love this recipe! Reply

  • Tara
    February 28, 2019

    I adore every single ingredient in this recipe. So yummy!!! Reply

    • Natasha
      February 28, 2019

      I’m so glad to hear that! Thanks Tara! I hope this becomes a new favorite salad for you 🙂 Reply

  • February 27, 2019

    I love how every salad recipe I’ve seen from you has avocado. Haha, it’s my favorite green! You wouldn’t happen to be from California, would you? Reply

    • Natasha
      February 27, 2019

      ha ha! That is awesome! I’m so glad to meet a fellow avocado lover ;). I grew up in Seattle but my husband is from California and we are both obsessed with avocados as you can tell 😉 Reply

  • Victoria
    February 26, 2019

    Can feta be substituted with any other cheese? Reply

    • Natasha
      February 26, 2019

      Hi Victoria, yes, you could use fresh mozarella diced up or in the little balls would work really well and look pretty also. You could leave the cheese out as well, just keep in mind feta does have a salty bite to it so the salad might need a little more salt if you swap it out. Reply

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