Favorite Chickpea Salad
This chickpea salad recipe is the best! Everyone loves this healthy chickpea salad featuring bell pepper, celery, parsley and lemon. So good!
Updated by Kathryne Taylor on August 29, 2024
Have you met my all-time favorite chickpea salad recipe? Sure, I have many beloved chickpea salads on the blog already, but this is my tried-and-true favorite from my cookbook, Love Real Food. In the book, I called it the “Outrageous Herbaceous Chickpea Salad,” which is exactly right!
“Here’s a simple chickpea salad that I could eat every single day. It’s bursting with fresh Mediterranean flavors, thanks to chopped bell pepper, parsley, red onion, and celery. Lemon and garlic take it from tasty to transcendent. This salad packs well, so it’s perfect for potlucks and picnics. It’s also a great lunch option, so long as your serving is large enough…”
I love this recipe as much today as I did when I created the recipe several years ago. In fact, I stand behind all of the cookbook recipes, and it makes me so happy to hear that you’re cooking from the book!
I’m truly a healthier eater when I have this salad in the fridge. It’s the perfect hearty side salad or mid-afternoon snack. Pile it onto a bed of greens, or cooked whole grains like farro or quinoa, or even onto your scrambled eggs or cheese nachos. You can’t go wrong with this one.
Watch How to Make Chickpea Salad
The Best Chickpea Salad
Three more reasons to love this recipe:
- This chickpea salad is beyond easy to throw together. Chop up a few ingredients, rinse and drain canned chickpeas, and stir it all together in a bowl!
- This salad packs great for lunch, picnics, road trips and plane rides.
- Bring this allergy-friendly salad along to your next potluck—it’s vegan/dairy free, gluten free, and nut free, for all to enjoy.
More Chickpea Salads to Enjoy
This chickpea salad is my go-to, but trust me, these chickpea salads are completely delicious as well.
- Chickpea Salad with Carrots and Dill
- Favorite Quinoa Salad
- Greek Kale Salad with Creamy Tahini Dressing
- Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing
- Jessica’s Marinated Chickpeas
- Lemony Lentil and Chickpea Salad with Radish and Herbs
Please let me know how your salad turns out in the comments! I hope this chickpea salad becomes your favorite, too.
Favorite Chickpea Salad
This chickpea salad recipe is the best! Keep this healthy chickpea salad in the fridge—it’s the perfect side salad, snack and meal component. It’s vegan and gluten free, too! Recipe yields 4 generous side salads or 6 medium.
Ingredients
- 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
- 1 medium red bell pepper, chopped
- 1 ½ cups chopped fresh flat-leaf parsley (about 1 bunch)
- ½ cup chopped red onion (about ½ small)
- ½ cup chopped celery (about 2 ribs)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice (from 1 to 1 ½ lemons), or more if needed
- 2 cloves garlic, pressed or minced
- ½ teaspoon fine salt
- Freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine all of the ingredients. Toss until combined. Taste and add additional lemon juice, salt, or pepper if necessary.
- Serve immediately, or chill until you’re ready to serve. Leftovers keep well, covered in the refrigerator, for up to 4 days.
Notes
This recipe comes straight from my cookbook, Love Real Food.
Serving suggestions: Enjoy this salad as-is or serve it over greens or literally anything that could use some substance and vegetables (nachos or pasta, even). It’s nice with crumbled feta cheese as well.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I’ve made this recipe too many times to count! I never use parsley, however. I always use arugula and it comes out great. I also add other veggies on hand such as shredded carrots. Always delcious.
I’m glad you love this recipe, Clare!
I love this salad! I’ve also added chopped jalapeños, beets, and a little bit of feta to change it up a little over the few days it sticks around. Sooo good
Thank you for sharing, Kate! I’m glad you loved this salad.
Delicious easy salad. I’m having it with farro to have as a main dish.
I halved the recipe since I’m one person. I kept the Voo, lemon and garlic the same (whoops) but I loved it. Looking forward to the left overs tomorrow. Next time I’ll cut the lemon in half to see if I like it better. I can see it becoming too much for some people
Couldn’t resist making this as soon as I read it! Delish — plus had all ingredients handy. Yum crunchy, too.
Thank you, Karen!
This was so easy to assemble and most of the ingredients in the pantry. It was awesome- another reason for buying your book- it rocks! How is cookie?
Thank you, Carole! I hope you love my cookbook. She is doing well! Thank you for asking.
Made this awesome salad tonight! So fresh and satisfying. Thank you Kate!
Maggie C.
You’re welcome, Maggie! I’m glad you loved it.
Hi Kate. I love many of your recipes and look forward to trying this one. What brand of chickpeas do you usually use? Some brands are more firm than others and I’m looking for a softer one. Thank you!
Hi Jodi! Unfortunately, I find that is the case with most brands. Right now, I’m buying Joval jarred chickpeas or Whole Foods 365 organic.
I really need to take the time to review more of your recipes, as I make so many of them. I really enjoyed this salad, and ir was so easy to make – I had all of the ingredients already, and it was fast. I try to eat beans every day, and this is a simple and delicious way to get them in at lunch. Lots of parsley, which I love. I would cut back on the red onion if I wasn’t working from home.
Thank you for sharing, Katie!
Hi, i have dried chickpeas which i have soaked for 24 hrs , do i now boil them as well, thanks
Hi, I don’t have instructions for using dried chickpeas. Sorry! You will want them cooked.
Made this almost as soon as you posted it and it turned out great! It kept well in the fridge for several days and made for great lunches. Thanks again for another winner!
I love that! Thank you for trying it and posting a review, Erica.
SO good! I used green pepper because that’s what I had & it would just be prettier with red. I also used basil infused olive oil & added some shredded parmesan. I’ll be loving eating this all week – thank you!
You’re welcome, Jen! Thank you for your review.
I made this for lunch yesterday and have not stopped thinking about it since. Absolutely delicious!
I’m glad you loved it, Quincy!
Recommend a dressing for this salad, please.
Hi L, it’s listed in the recipe. It’s a simple lemon, olive oil, garlic dressing. I hope you love it!
I also added maybe a Tablespoon of VT grade B to the dressing …. Delish!
This looks great for lunches – I like making salads in advance and then just being able to grab a portion out of the fridge to take to work, and this looks ideal.
Question – I can’t eat raw onion in any form – do you have a suggestion for something similar – something that isn’t going to go soggy over a few days (so not cucumber!), and will add some nice flavour? To make it more complicated, my partner can’t eat tomatoes, so that standby option isn’t available, either!
Hi Jo, I’m sorry I don’t have a great option without testing it out. You could try to omit and see what you think?
“…can’t eat raw onion….” — I’m the same way. But, if I carmelize the onion (using my iron skillet) I get to eat onion. Actually, my husband says the browned onion is tastier than raw.
I find raw onion too much in salads and other dishes, I used it freeze dried (just sprinkle a little in) and I love that. Not sure if that would work for you.
Made this recipe yesterday and it was very good. Grated the garlic and it was too garlicky for us, so will cut back to one clove. Will definitely make it again!
Thank you for sharing, Derrel!
Long time fan, first review. This salad is soooo good on its own or as a side dish. Serving size was more like for 6. I sent this recipe to my daughter, who is vegan , and she too loved this salad (another 5 star from her). I think parsley is key to this recipe so don’t skimp on the parsley. Please keep your recipes coming!
I’m glad you love it! I appreciate your review, Maria.
I have loved so many of your recipes but this was a miss for my family and I.
I’m sorry you didn’t love this one, Chase. I appreciate your feedback. What did you feel it was missing?
Absolutely delicious!! I was slightly concerned with the amount of parsley but I used it all. It was SO good! Thank you!!
You’re welcome, Janice!
This made a delicious super easy Sunday night supper— some ate it on a bed of fresh spinach; some straight out of a bowl with crackers. Thanks for another yummy recipe!
You’re welcome! I’m glad you loved it.
Thank you so much for a terrific recipe. I followed the recipe with only a couple of additions, I did add yellow and orange peppers a little cayenne. Not only does it taste scrumptious it is also beautiful.
You’re welcome, Sherry! I appreciate your review.
This is a delicious salad. I just found your site and every recipe so far has been amazing. I’m one of those people that will follow a recipe and somehow it doesn’t work out but not the case with yours. Thank you! I have ordered your book!
Thank you, Emma!
Delicious as is…I added feta and kalamata olives.
Sounds like a great combination, Mark!
Red onions gives my husband headaches , any other item I can use ?
Hi Amy, you can use a yellow onion.
You could try spring onions. I use them often in recipes like this if I want a more subtle onion flavor.
Delicious! Healthy. Filling. Perfect for meal prep, make ahead for the week.
I’m glad you enjoyed it, Jean!
I was amazed at how much flavor this bad boy packs! I found myself eating a very large portion. I also love the simple prep. Thank you for this one! :)
You’re welcome, Griff! Thank you for your review.
Well, I totally forgot to add the garlic. Still so amazing and from now on I may just keep it that way! Thank you!
You’re welcome, Tereza!
I will have to try it with arugula next time. Actually sounds heavenly!
Thank you, Tereza!
I made this with roasted chickpeas because I felt I needed something warm on this cold and wet evening. Stirred through with some feta and it came out a treat. Will make again!
I’m glad you loved it, Leah! Thank you for sharing.
Hey, Kate! This looks delicious and easy to make. I’m no master chef in the kitchen so these yummy, simple, and healthy recipes of yours saved me! I’m thinking of adding other vegetables as well for added fiber. Also, I’m planning to make a big batch. How long can I store this in my fridge? Thanks for this, Kate!
Hi Dakota, see the final step. It will last up to 4 days.
Fantastic, delish and easy to make. I added feta before serving and it was perfect. My husband loved it. Thank you for sharing.
You’re welcome, Cindy! I’m glad you loved it.
Hi! Love your recipes! We have made several (I just enjoyed one your no-bake granola bars for an afternoon pick me up:) I have a substitute
question. I have all of the ingredients on hand except for the parsley. How would cilantro substitute? Thanks! Denyse
Hi, I’m not sure about cilantro in this one. They do tend to work well as subsitututes, though. Let me know if you try it!
Made this salad three times now. Very tasty! Our modifications are going a little lighter in the oil and giving the onion and garlic a very light saute (I really don’t like raw onion breath).
Have paired with couscous plus C+K’s baked crispy tofu to make it a main course meal.
Thank you for sharing, SW!
What a great recipe for a potluck that’s coming this weekend! So healthy and filling !
I had to make this as soon as I saw the recipe. It’s a keeper – great! Thank you so much.
love this recipe. will surely try this out
I made this salad today and love lemon. I grated the lemon peel and added it to the salad and to my disbelief, it was a bit overpowering. I then added a tablespoon of honey to cut the lemon peel down and it worked like a charm. Loved the flavor. Thanks again for another winner recipe!
A long time ago there was a cafe near my then work that used to serve a chickpea salad. I am not lying when I said I ate it four days a week for over a year! I had searched for the ‘right’ recipe to make it myself, and this is the closest I have ever tasted. THANKYOU <3
This is a beautiful and delicious salad. Cookie and Kate have the only recipes I feel certain will be a hit the first time I make one.
Thank you, Gail! I’m glad you enjoy them.
I just made your brocolli and cheddar soup. It is by far the best brocoli soup that I have ever made- here’s why;
You use the whole vegetable, your honor the colour of brocoli , you create a smoother version by telling us how to achieve the velvet finish and I loved the “why behind each step”.
Ottawa, ON Canada
Thank you, Lyn! I’m glad you enjoyed it and my approach to instructures.
I love having some of this in the fridge – during the day if I’m hungry I’ll snack on this instead of junk food!
I love that! Great salad to keep on hand. Thank you for your review, Daniel.
Wow!!! My first time making this salad. I was looking for something different & healthy for my lunch. This is it!!! Delicious!!! Followed the recipe and it is perfect! I can’t wait till tomorrow as I’m sure all the ingredients will combine and be even more delicious.
Thanks!!!
You’re welcome, Becky!
I added some cumin. Turned out well. Maybe add a few raisins as well next time with a dash of chipotle.
question: do you pull all the little leaves off all the parsley, or is it OK to use the stems? Pulling all the leaves off is very labor intensive!
Try to remove the big stems best you can. I hope you enjoy it!
I love this salad! I’ve also added chopped jalapeños, beets, and a little bit of feta to change it up a little over the few days it sticks around. Sooo good
This was great!!!
Easy and very tasty
Love to hear that! Thank you for your review, Karen.
Made this a few weeks ago and couldn’t stop eating it! Such a wonderful combination of flavors. The taste reminded me of an eggplant salad and a bean salad my Greek mother used to make using olive oil, lemon, garlic, onion, and parsley. Just made this again today to have as a side dish with dinner. Thanks for capturing that wonderful Mediterranean flavor! I think I may try adding some black olives next time.
Great to hear, Laura! I appreciate you taking the time to review.
Hi Kate, is there anything that I can use besides parsley?
Hi Sa, you could omit or use cilantro. Basil could be nice!
This was a great side for veggie burgers!
That sounds like a delicious combination! Thank you for sharing, Sara.
Nicely balanced flavors; very good salad. Thanks for another good recipe
Thank you for sharing, Margaret!
I made this salad but did not have any red onion so I used English cucumber instead. It was very good. Next time I might try using both. The cucumber added a new color and texture. Thanks Kate.
Great to hear you still enjoyed it, Karen! I appreciate your review.
Hi Kate, I really like your recipes! I have a question – what is your experience with cooking chickpeas rather than canned? I tried to find advice on your site but no luck!
Thank you,
Carolee
Hi Carolee! I don’t have a go-to recipe. Sorry! I find they vary so much.
Dear Kate, I loved this recipe A LOT except for the bitterness of the flat leaf parsley, so I’m still giving it five stars. I’d never really eaten flat leaf parsley, and I was not a fan. I’m trying to think what I’ll replace it with next time. Any suggestions? I see someone here uses arugula. P.S. Cilantro tastes like soap to me. Thanks!
Hi Kiki, arugula may not hold up as well stored as it tends to wilt. You can omit if you prefer.
Loved loved this simple salad from your cookbook! My new “go to” – and so fresh and easy.
We are really enjoying your cookbook!
Thank you!!
Rhonda
I love that, Rhonda! Thank you for your review.
Very tasty, BUT
What is a serving size? A cup? .5 cup?
Important to know when counting calories…..,higher math not my thing.
Hi! 1 cup is a good amount I’m glad you enjoyed it, Kathy.
So fresh and satisfying.. Thank you for sharing