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This Simple Chickpea Salad Recipe is light, refreshing, and full of flavor from fresh lemon and garlic. It’s the perfect quick lunch or easy side dish that comes together in just minutes.
If this vegetarian recipe looks delicious to you, you’ll also love our Sticky Sesame Chickpeas and Broccoli recipe, these Teriyaki Tofu Bowls, and these Vegan Lettuce Wraps.
Why I Love This Chickpea Salad
I love this Simple Chickpea Salad because it’s light, fresh, and full of bold lemon-garlic flavor—but still hearty enough to keep me satisfied. It’s my go-to when I want something healthy, quick, and delicious. Plus, it’s easy to customize with whatever I have on hand!
Enjoy!
– Becca
Ingredients in This Chickpea Salad
See the recipe card for full information on ingredients and quantities.
- 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 the salad.
Step 1: Gather your ingredients. Dice the onion, mince the garlic, and zest the lemon peel.
Step 2: In a medium sized saucepan over medium-high heat, add diced onion, minced garlic, avocado or olive oil, salt, and pepper.
Step 3: Stir continuously for 5 minutes or so, watching for the onions to become transparent.
Step 4: Reduce the heat to a simmer and add the can of chickpeas (including the liquid) and the lemon peel or zest (I keep the rest of the lemon to add to salads or homemade dressings).
Step 5: Simmer the chickpea mixture for 20-25 minutes on low heat, allowing the flavors to blend.
Step 6: Remove from heat and allow chickpea salad to cool. Once cooled, add chickpeas 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
- Meal Prep: When bringing a salad to work, 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!
- Add protein: For an extra boost of protein, top the salad with crispy roast chicken or this crispy air fryer tofu.
- Add grains: Make this a heartier meal by adding grains like this Instant Pot quinoa recipe, pressure cooker brown rice, or a brown rice and quinoa blend.
- Change up the greens: If you prefer a different base, try romaine, butter lettuce, or even a mix of arugula and baby spinach.
Chickpea Salad FAQs
They’ll keep well for 7–10 days in an airtight container. Give it a quick stir and use a slotted spoon to dish out the cold chickpea mixture and add to salads throughout the week.
You can freeze cooked chickpeas, but freezing them with the lemon and garlic dressing is not recommended, as the texture may change. Stick to refrigerating for best results.
Yes, the base recipe is naturally gluten-free. If you add grains, just be sure to choose gluten-free options like quinoa or certified GF brown rice.
Healthy Eating Plans
This simple chickpea salad is calculated without the addition of any greens.
21 Day Fix Containers
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 Points
The points in this chickpea salad come 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 2025 Plan Points
Delicious Vegetarian Recipes
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Simple Chickpea Salad Recipe
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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.
Video
Notes
Nutrition
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These chickpeas are always in my fridge – just waiting to go into a salad. The seasoning is mild but flavorful and it’s an easy way to get extra protein in.