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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.
Ingredients in This Simple Chickpea Salad
- Onion: You will be sauteeing 1 small diced onion. Yellow or white onion is great for this recipe, you could also use red onion if you prefer.
- Garlic: You will want to use fresh garlic for this recipe.
- Avocado oil: I use avocado oil when I make this chickpea salad.
- 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.
Step 1: In a medium sized saucepan over medium-high heat, add diced onion, minced garlic, avocado or olive oil, salt, and pepper.
Step 2: Stir continuously for 5 minutes or so, watching for the onions to become transparent.
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Step 3: 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 4: Simmer the chickpea mixture for 20-25 minutes on low heat, allowing the flavors to blend.
Step 5: 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!
- These chickpeas keep 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, brown rice, 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.
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
Simple Chickpea Salad with Lemon Garlic Chickpeas
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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
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.