Easy and Delicious Chickpea Chopped Salad
This recipe for chickpea chopped salad is fast, fresh, and ultimately satisfying! Loaded with crunchy vegetables, protein-packed chickpeas, and a bright, zesty dressing, it’s nourishing and delicious yet doesn’t require much effort. It’s also naturally vegan, vegetarian, and gluten-free!
I love cooking, but even I get days when I don’t feel like putting in the effort. When that happens, I often turn to this hearty and wholesome chickpea chopped salad! No complicated steps, no fancy equipment — just fresh veggies, a tasty vinaigrette, and some mixing to do. It’s fantastic as a quick lunch, side dish, or healthy snack. For meal preppers, take note — you can make a big batch at the start of the week, then enjoy a serving whenever the mood strikes! Happy eating!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
Canned Chickpeas (Garbanzo Beans): The heart of this chopped salad recipe! They provide a soft yet satisfying texture that contrasts nicely with the crunchy vegetables and a mild, nutty taste that complements the flavors of the other ingredients.
Red Bell Pepper: Adds a sweet, satisfying crunch and a vibrant pop of red color to the salad.
English Cucumber: Provides a crisp texture and makes each bite feel fresh and light.
Parsley: Imparts an herbaceous and slightly peppery flavor that brightens the dish.
Green Onions: Gives a mild sharpness and a pop of green color to this chopped salad recipe.
Red Wine Vinegar: Provides a zesty, tangy kick and acidity to the vinaigrette. It also helps soften the vegetables and chickpeas, making them more delicious.
Extra Virgin Olive Oil: Acts as the dressing’s smooth, rich base, helping blend all flavors to make each bite more satisfying.
Dried Oregano: Adds depth and complexity to the dressing.
Dijon Mustard: Serves as both a flavor enhancer and an emulsifier, helping the oil and vinegar blend smoothly to create a well-balanced dressing.
Garlic Powder: Adds a warm, savory depth to the dish.
Maple Syrup: Gives a touch of natural sweetness that can balance the vinegar’s tanginess and the Dijon mustard’s sharpness.
Salt and Ground Black Pepper: Enhances the natural flavors of the other ingredients.
How to Make Chickpea Chopped Salad
01
MAKE THE DRESSING
To create the vinaigrette, combine the wet ingredients, garlic, oregano, salt, and pepper in a small bowl.
02
COMBINE
Combine the chickpeas and veggies in a large bowl.
03
DRESS AND TOSS
Add the vinaigrette to the salad and toss to coat well. Let it sit for 5-10 minutes to allow the flavors to meld.
04
SERVE
Serve immediately and enjoy!
Serving Ideas for Chickpea Salad
- Stuffed into pita bread or wraps.
- Spooned into crisp romaine lettuce to create a tasty lettuce wrap.
- Served over quinoa or brown rice.
- Topped with feta cheese, Greek yogurt, toasted seeds or nuts, kalamata olives, fresh herbs like basil or mint, or pickled red onions.
- As a topping for a leafy green salad.
Expert Tips
- Serve the chickpea salad chilled for the best flavor and texture.
- To make the salad more enjoyable, feel free to add your desired veggies! Carrots, celery, cherry tomatoes, artichoke hearts, or shredded purple cabbage also work well here!
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Chickpea Chopped Salad
Ingredients
- 1 15-ounce can chickpeas drained and rinsed
- 1 red bell pepper finely chopped
- 1 English cucumber finely chopped
- 1 bunch parsley finely chopped, about ½ cup
- 3 green onions thinly sliced
- ¼ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- ½ teaspoon maple syrup
- ½ teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a small bowl, combine the vinegar, oil, garlic, oregano, mustard, maple syrup, salt, and pepper. Whisk well, then set aside.
- In a large bowl, combine the chickpeas, bell pepper, cucumber, parsley, and green onions.
- Pour the vinaigrette over the salad and then thoroughly toss to coat every bite. Let it sit for 5-10 minutes to let the flavors meld before serving.
- Enjoy immediately or refrigerate for up to 3 days. It actually gets better as it sits. Enjoy!