Simple Chickpea Salad Recipe

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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.

White plate with lemon slices and a bed of kale topped with lemon garlic chickpeas.
Becca, author of My Crazy Good Life, standing in kitchen smiling.

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.

Labeled ingredients in white and glass bowls on top of a white counter top.
  • 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.
Bowls with onion, garlic, avocado oil, salt and pepper, chickpeas and lemon zest.

Step 1: Gather your ingredients. Dice the onion, mince the garlic, and zest the lemon peel.

Black pan with diced onions, garlic, and oil.

Step 2: In a medium sized saucepan over medium-high heat, add diced onion, minced garlic, avocado or olive oil, salt, and pepper.

Black pan with sautéed onions, garlic, and oil.

Step 3: Stir continuously for 5 minutes or so, watching for the onions to become transparent.

Sautéd onions with can of chickpeas and lemon zest being stirred with a wooden spoon.

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). 

Sautéd chickpeas with lemon and oil in a black pan being stirred with a wooden spoon.

Step 5: Simmer the chickpea mixture for 20-25 minutes on low heat, allowing the flavors to blend. 

Kale salad with cooked lemon and garlic chickpeas on top on a white plate.

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.
Close-up of lemon garlic chickpea salad with fork picking up a bite.

Chickpea Salad FAQs

How long do the chickpeas last in the fridge?

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.

Can I freeze the chickpeas?

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.

Is this chickpea salad gluten-free?

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

If you tried this recipe for Simple Chickpea Salad or any other recipe on my site please leave a rating and let me know how it went in the comments!

White plate with lemon slices and a bed of kale topped with lemon garlic chickpeas.
5 from 1 rating
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Simple Chickpea Salad Recipe

Created by: Becca Ludlum
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Approximate Serving Size: about 1/2 cup
Servings 4 people
Bright Simple Chickpea Salad Recipe — protein-packed chickpeas tossed with zesty lemon and clean ingredients make this a refreshing, satisfying side or light lunch.

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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
  • tsp salt
  • 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

For the most flavorful salad, let the lemon-garlic chickpeas marinate for at least 30 minutes before serving. I like to prep them the night before—this gives the garlic time to mellow and the lemon to soak into every bite, making the salad taste even better the next day!

Nutrition

Calories: 259kcal | Carbohydrates: 35g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 82mg | Potassium: 397mg | Fiber: 9g | Sugar: 7g | Vitamin A: 36IU | Vitamin C: 18mg | Calcium: 70mg | Iron: 3mg
How we calculate nutrition and diet information on My Crazy Good Life

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One Comment

  1. 5 stars
    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.

5 from 1 vote

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