This chickpea salad recipe is packed with vibrant, healthy veggies like crisp cucumbers and crunchy peppers, plus crumbly feta cheese! Tossed in a zesty lemon dressing, this Mediterranean-style salad is an absolute summer favorite.

If you love this salad, you’ll also have to try my Mediterranean Cobb Salad, Heirloom Tomato Salad, and Mediterranean White Bean Salad. They’re all loaded with fresh flavors and are perfect for any summer meal.

 

During the summer, nutritional and flavorful salads are a must. When the weather gets hot, and the oven is a no-go zone in the kitchen, you’ll be glad those salad recipes are on hand!

One of my all-time favorite summer salads is this homemade Chickpea Salad. It’s brimming with garbanzo beans, crunchy celery and peppers, crisp cucumber, and crumbled feta cheese, making it as colorful as it is delicious. To top off this refreshing salad, I toss it with a zesty lemon dressing that ties all the flavors together perfectly.

What’s even better is that this easy chickpea salad is incredibly versatile—you can serve it anytime. It’s a fantastic lunch on a hot day or a perfect side dish for your favorite barbecued meal.

What You’ll Need

Let’s review what you need to make this easy chickpea salad recipe. Here are the key ingredients. Gather them and get to prepping.

For the Chickpea Salad

• Garbanzo Beans: Make sure they are rinsed and drained before starting.
• Celery: Finely chopped. I prefer to use fresh stalks, but you can buy pre-cut ones to save time, if you wish.
• Cucumber: I use an English cucumber, diced.
• Pepper: I like to use a red bell pepper, diced, but feel free to switch up the color.
• Onion: You’ll need a finely chopped sweet or red onion.
• Crumbled Feta: This is optional, but I think it’s a great fit for the salad!

For the Dressing

• Lemon Juice: I recommend using fresh lemon juice for this recipe – it provides the best flavor.
• Olive Oil: I like to use extra virgin olive oil, but another cooking oil (like canola) should work if you don’t have olive oil.
• Seasoning: Use a mixture of chopped fresh parsley, ground cumin, and salt and fresh ground black pepper (to taste).

How to Make Chickpea Salad

The salad is so quick and easy, with emphasis on the quick. You pretty much just have to mix everything together, then refrigerate, and finally, enjoy! This refreshing salad takes almost no effort, as you will see in the following steps:

1. Mix the salad ingredients: In a salad bowl, combine rinsed chickpeas, celery, cucumbers, peppers, and onions.
2. Mix the dressing ingredients: In a separate bowl whisk together lemon juice, olive oil, parsley, cumin, salt, and pepper.
3. Combine: Pour dressing over the salad and toss to combine. Taste for salt and pepper; adjust accordingly.
4. Chill: Cover and refrigerate for 1 hour, and then garnish with crumbled feta.

Serving Suggestions

Are you wondering what to serve with a chickpea salad? There are so many options! This summer salad goes perfectly with any kind of barbecue, and I especially like it with these honey soy grilled pork chops or my delicious and juicy grilled lemon chicken.

Chickpea salad also goes well with seafood, so sometimes I pair it with this roasted Mahi Mahi or a whole branzino. Recipes like my classic roasted chicken pieces complement a light chickpea salad beautifully.

How to Store Extras

To store this chickpea salad, place it in an airtight container and refrigerate for 2 to 3 days.

ENJOY!

More Easy Salad Recipes

• Sesame Cucumber Salad
• Chopped Egg, Cucumber, and Tomato Salad
• Chef Salad
• Broccoli Apple Salad