Name: Chickpea Salad
Prep time: 15 min
Total time: 30 min
Ingredients: 1 can chickpeas (drained and rinsed, 15 oz ); 1 cup cucumber (chopped); 1 cup cherry tomatoes (halved); ¼ cup red onion (finely diced); ¹/₃ cup Kalamata olives (sliced in half); 2 tbsp fresh dill (chopped); 2 tbsp fresh mint (chopped); 2 tbsp fresh parsley (chopped); 2 tbsp extra-virgin olive oil; 2 tbsp lemon juice (plus more to taste); 1 small garlic clove (grated or pressed (optional)); ½ tsp dried oregano; ½ tsp salt; ½ tsp ground pepper; ¼ cup crumbled feta; ¼ tsp crushed red pepper; ½ avocado (diced (add right before serving))

Jump to Recipe

I’ve been making this chickpea salad since I was a teenager. My mom used to make it when I was a kid, back when I was a vegetarian, and she was always coming up with meals that were filling, nutritious, and actually satisfying. This salad became a staple because it’s fresh but hearty, with chickpeas that hold their texture and a simple dressing that soaks in instead of sliding off. It’s the kind of dish that tastes better as it sits, making it perfect for picnics, snacks, or rounding out a meal.

Why You’ll Love This Chickpea Salad

It’s bright, herby, and balanced
Not watery or mushy
Gets better after resting
Works as a side or light meal
It will taste great in a chickpea salad sandwich!
You can make it for meal prep

Salad Ingredients & How I Use Them

Chickpeas: I drain and dry them well first so they absorb flavor instead of watering everything down.
Cucumbers: I always remove the seeds before chopping. This keeps the salad crisp and prevents excess moisture.
Tomatoes: They add freshness and acidity. If I’m using large tomatoes, I remove the seeds; with cherry tomatoes, I don’t bother.
Red onion: I like to finely dice it, so it blends in instead of overpowering. You can also use green onion if you want more muted onion flavor.
Kalamata olives: These add saltiness and depth without needing much extra seasoning.
Fresh herbs (dill, mint, parsley): This combination keeps the salad tasting fresh instead of heavy.

How to Make Chickpea Salad

The full recipe is in the recipe card at the bottom of this post, but here’s exactly how I make this chickpea salad, step by step. It serves about 5, or you can meal prep it and enjoy it over the next few days.

This post may contain affiliate links. I earn a commission from qualified purchases. Please read our Privacy policy here.

Step 1: Prep and build the base

First I make sure to drain and dry the chickpeas really well with paper towels. This helps them absorb flavor instead of releasing water. Next, add them to a large bowl along with the cucumber, tomatoes, red onion, olives, and all the fresh herbs. Keeping excess moisture out at this stage makes a big difference in the final texture.

Step 2: Make and add the dressing

Prepare the dressing by whisking olive oil, lemon juice, garlic (if using), oregano, salt, and pepper until emulsified.

Dressing notes:

Dressing balance: If the lemon tastes too sharp, add ½–1 teaspoon honey or maple syrup to round out the acidity without making the salad sweet.
Micro-emulsion tip: Whisk ½ teaspoon Dijon mustard into the dressing to help it emulsify and cling better to the chickpeas.
Vinegar alternative: You can replace part of the lemon juice with champagne vinegar or red wine vinegar for a slightly softer, more rounded acidity.

Step 3: Add the dressing

Pour the dressing over the salad and toss gently until everything is evenly coated. Taste here and adjust — chickpeas often need more a bit more salt or acid than you expect.

Step 4: Rest, then finish

Let the salad sit for 10–15 minutes so the chickpeas absorb flavor and the herbs bloom. Right before serving, add a bit of feta or avocado if using, toss once more, and serve.

Pro tip

Drying the chickpeas is one of those small steps that makes a huge difference — it’s what keeps the flavors fresh instead of watery.

Variations

Add crushed red pepper for heat.
Swap feta for shaved pecorino.
Finish with a splash of red wine vinegar for extra bite.
Add some diced red bell pepper to add a bit of sweetness and crispiness.

Storage / Make Ahead

This recipe actually is great to make ahead because the flavor improves as it marinates. It keeps well in the fridge for up to 2 days in an airtight container. If making ahead, wait to add feta or avocado until just before serving.

FAQ

Why does my chickpea salad taste flat?
It likely needs more acid or salt. Chickpeas can take more seasoning than expected.

Can this be made ahead?
Yes. It actually improves after resting, just hold back delicate add-ins.

Can I use dried chickpeas?
Yes. Soak them overnight in plenty of water with a pinch of salt. Drain, then cook in fresh water until fully tender (they should mash easily between your fingers, not feel chalky). It takes about 45 to 60 minutes to cook chickpeas on the stovetop. Drain well and let them steam-dry for a few minutes before using so they absorb the dressing instead of watering it down.

Make It a Meal

Serve this on its own, make a sandwich with multigrain bread, or tuck it into a pita with greens. Pair it with roasted veggies and warm bread for a simple, complete meal. If you’re looking for other healthy meals, try out my Taco Bowl, Chicken Burrito Bowl, or Air Fryer Salmon Bowl!

If you try this chickpea salad and enjoy it, I’d love to hear from you. Leave a comment below to let me know how it turned out, or tag me on Instagram so I can see your version—I always love seeing your creations.

Chickpea Salad

Camila Hurst

A fresh, herby chickpea salad with cucumber, tomatoes, olives, and lemon dressing. Bright, balanced, and designed to avoid excess moisture so it holds up well.

Print Recipe Pin Recipe

Prep Time 15

Resting Time 15

Total Time 30

Course Appetizer, Lunch, Side Dish

Cuisine American, Greek, Italian, Mediterranean

Servings servings

Calories 220 kcal

Ingredients

1 can chickpeas drained and rinsed, 15 oz
1 cup cucumber chopped
1 cup cherry tomatoes halved
¼ cup red onion finely diced
¹/₃ cup Kalamata olives sliced in half
2 tbsp fresh dill chopped
2 tbsp fresh mint chopped
2 tbsp fresh parsley chopped
2 tbsp extra-virgin olive oil
2 tbsp lemon juice plus more to taste
1 small garlic clove grated or pressed (optional)
½ tsp dried oregano
½ tsp salt
½ tsp ground pepper

Optional Upgrades:

¼ cup crumbled feta
¼ tsp crushed red pepper
½ avocado diced (add right before serving)

Instructions

Drain and dry the chickpeas well. Pat them with a paper towel. You can also remove some of the skin easily by gently rubbing with the paper towels, but that’s optional.
Place the chickpeas, cucumber, cherry tomatoes, red onion, olives, dill, mint, parsley in a bowl.
Make the dressing by whisking together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk well to combine.
Pour the dressing over the chickpeas.
Toss gently to combine.
Taste and adjust the seasoning if desired. Add more lemon for brightness, more salt if it tastes flat, a splash of vinegar if you want more bite.
Let the salad sit 10–15 minutes before serving so the herbs bloom and the chickpeas absorb flavor.
Right before serving, add feta or avocado if desired.

Notes

Seed watery vegetables if possible. Removing the seedy centers from cucumbers and tomatoes helps the salad stay crisp and prevents pooling at the bottom.

Feta or avocado: If adding feta or avocado, only do so right before serving.

For extra bite: A small splash of red wine vinegar or champagne vinegar sharpens the dressing without overpowering the herbs.

Serving ideas: Great on its own, spooned over greens, tucked into pita, or served alongside grilled chicken, fish, or halloumi. Or as a chickpea salad sandwich.