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Are you craving a healthy, light, and vibrant salad that’s full of flavor? Look no further! This Simple Chickpea Salad with Lemon Garlic Chickpeas is my go-to recipe for a refreshing meal that’s quick to whip up, incredibly satisfying, and packed with so much flavor.
Whether you’re looking for a healthy lunch, a tasty side dish, or a quick dinner, this vegan chickpea salad checks all the boxes.
Chickpeas are a powerhouse of protein, fiber, and essential vitamins, making this chickpea salad filling and good for you. It’s super customizable too! Add your favorite veggies, greens, or even a sprinkle of feta cheese for a twist.
I love making chickpea salad recipes and this one in particular is especially tasty and easy to make.
Where’s the recipe?
Here at My Crazy Good Life we have readers of all different comfort levels in the kitchen. Whether you’re new to cooking or have been at it for years we want you to be able to recreate our recipes with success.
In this article you’ll find a lot of information about the ingredients, as well as detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip past that and get right to the recipe, simply scroll to the bottom of the page where you will find our easy to print recipe card for this Simple Chickpea Salad Recipe.
Ingredients in This Simple Chickpea Salad
- Onion: You will be sautéing 1 small diced onion. Yellow or white onion is great in this recipe, you could also use red onion if you prefer.
- Garlic: You will want to use fresh garlic for this recipe. The chickpea salad will taste much better than if you were to use garlic powder.
- Avocado oil: I use avocado oil when I make this chickpea salad, but you can use extra virgin olive oil if you prefer.
- Chickpeas: Chickpeas contain a variety of vitamins and minerals and are a good source of fiber and protein. Chickpeas are garbanzo beans, so either will work for this recipe. Look for low sodium canned chickpeas or garbanzo beans.
- Lemon peel: You’ll use the peel of 1 large lemon. You can zest it or just slice the lemon peel off the lemon and add it right into the pot.
- Greens: I love using chopped kale as the base for this delicious recipe.
- Salt and pepper: This chickpea salad calls for just a small amount of salt and pepper. Please adjust the amount to your taste preferences.
How to Make This Simple Chickpea Salad
- In a medium sized saucepan over medium-high heat, add diced onion, minced garlic, avocado or olive oil, salt, and pepper.
- Stir continuously for 5 minutes or so, watching for the onions to become transparent.
- Reduce the heat to a simmer and add the can of chickpeas (including the liquid) and the lemon peel (I keep the rest of the lemon to add to salads or homemade dressings).
- Simmer the chickpea mixture for 20-25 minutes on low heat, allowing the flavors to blend.
- Remove from heat and allow chickpea salad to cool. Once cooled, remove lemon peels (and discard them) and add chickpea salad to an airtight container in the refrigerator.
- For salad as shown, chop some kale and then massage it with lemon juice and extra virgin olive oil, then serve the chickpea salad on top of the kale.
Recipe Tips
- Sharing the salad: If bringing this chickpea salad to a gathering, I like to keep the chickpeas separate until it’s time to eat. I typically put them into a small zipper baggie and place that right inside the container of salad, alongside my small container of dressing. Dump the chickpeas and dressing in when it’s time to eat!
- Meal prep: This chickpea salad keeps well in an airtight container in the fridge for 7-10 days. Use a slotted spoon to dish out the cold chickpea mixture and add to salads throughout the week.
- Add protein: For an extra boost of protein, you can top the salad with grilled chicken or tofu.
- Add grains: For a heartier meal, try adding quinoa, farro, or couscous to the salad.
- Change up the greens: If you prefer a different base, try romaine, butter lettuce, or even a mix of arugula and baby spinach.
- Freshen it up: Who doesn’t love the addition of fresh herbs and fresh veggies?! Add your favorites like fresh dill, fresh parsley, chopped cucumber, bell pepper, cherry tomatoes or green onion.
- Spice it up: If you love heat, add a pinch of red pepper flakes or cayenne pepper to the chickpeas while sautéing them or drizzle some hot sauce over the chickpea salad before serving.
- Chickpea salad sandwich: This chickpea salad would be a great recipe in a sandwich. You could even use it as a dip with pita bread.
Healthy Eating Plans
This simple chickpea salad is calculated without the addition of any greens.
21 Day Fix Chickpea Salad
Entire Chickpea salad recipe: 1 green container, 3 yellow containers, 6 teaspoons
Per serving (serves 4): 1/4 green container, 3/4 yellow container, 1 1/2 teaspoons
Weight Watchers Chickpea Salad
The points in this chickpea salad come solely from the oil. If you want to lower the points, reduce the amount of avocado or olive oil you add.
Per serving (serves 4): 2 2023 Plan Points
This easy Chickpea Salad is the perfect dish to brighten up your week. It’s light, fresh, and full of bold flavors, making it a go-to for healthy meals. Plus, with its versatility, you can customize it to your tastes and enjoy it as a side dish or a main course. Give it a try—your taste buds (and your body) will thank you!
Looking for more healthy recipes?
- Healthy Dill Pickle Chicken Salad:This Healthy Dill Pickles Chicken Salad is a delicious low carb chicken salad recipe and perfect for my dill pickle lovers.
- Vegan Lettuce Wraps:This healthier version of PF Chang’s lettuce wraps is made with healthy vegetables and a homemade hoisin sauce, which gives these vegan lettuce cups so much flavor.
- Vegan Chili Recipe:This Vegan Chili recipe is a great way to make an easy, filling meal that’s packed with protein and veggies.
- Vegetable Lo Mein Recipe:This delicious Vegetable Lo Mein Recipe with Tofu is one of our favorite weeknight meals to make. It comes together quickly, and makes delicious leftovers as well!
- Vegan Minestrone Soup: This easy Vegan Minestrone Soup recipe is packed full of fresh veggies, cooked pasta, and savory vegetable broth.
Simple Chickpea Salad with Lemon Garlic Chickpeas
Equipment
- Enameled Cast Iron Pan
- Kitchen Knife
- Cutting Board
Ingredients
- 1 onion small, diced
- 3 garlic cloves, minced
- 2 tbsp avocado oil
- 15 oz chickpeas low sodium, with liquid
- 1 lemons peel
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- In a medium sized saucepan over medium-high heat, add diced onion, minced garlic, avocado or olive oil, salt, and pepper. 1 onion 3 garlic 2 tbsp avocado oil 1/8 tsp salt 1/8 tsp black pepper
- Stir continuously for 5 minutes or so, watching for the onions to become transparent.
- Reduce the heat to a simmer and add the can of chickpeas (including the liquid) and the lemon peel (I keep the rest of the lemon to add to salads or homemade dressings) 15 oz chickpeas 1 lemons
- Simmer the chickpea mixture for 20-25 minutes on low heat, allowing the flavors to blend.
- Remove from heat and allow chickpea salad to cool. Once cooled, remove lemon peels (and discard them) and add chickpea salad to an airtight container in the refrigerator.
- For salad as shown, chop some kale and then massage it with lemon juice and extra virgin olive oil, then serve the chickpea salad on top of the kale.
Notes
Nutrition
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