This Mediterranean Chickpea Salad is full of fresh ingredients that is so delicious and easy to prepare! Featuring tender chickpeas, crisp fresh cucumbers, sturdy tomatoes, and bright citrus, this Greek Chickpea Salad is packed with a nourishing, delicious, and healthy combination! Done in just 10 minutes!
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If you’re looking for a vegetable-based salad recipe that’s colorful, rich in flavor, and simple to prepare, look no further because this recipe encompasses all of the above. This Mediterranean Avocado and Chickpea Salad is the perfect solution for any easy lunch or dinner because it requires no cooking time and can be prepared in just 10 minutes!
Not only is it super easy to make, but this salad is one you can feel good about! Naturally gluten-free and made with whole food ingredients, this hearty Greek Chickpea Salad is ideal when you want to keep things delicious AND healthy at the same time.
This Greek Chickpea Bowl is super versatile, perfect for all ages, and one of the quickest recipes you’ll ever make! You can also enjoy this chickpea salad as a sandwich!
Ready to dive? Let’s go!
Recommended Ingredients and Equipment
This recipe is stress-free and perfect for when you want something ASAP! You should be able to find most of these ingredients at your local market or produce store. For the full list of measurements, be sure to scroll down to the recipe card!
Here’s everything you need.
Notes on ingredients
- Garlic – I use freshly minced garlic but in a pinch you can use ground garlic powder.
- Tomatoes – I used cherry tomatoes for this recipe, but any type of tomato will do! You can also use any color tomato, such as orange, yellow, or red. Make sure your tomatoes are perfectly ripe by gently pressing on the skin of the tomato: it should be a little soft and it should be shiny.
- Cucumber – You can use any type of fresh cucumber for this Mediterranean chickpea salad. I like to use English pickles or cucumbers because they are crisp and refreshing. You can either remove the skin or leave it on.
- Lawyer – I like to cube my avocado for this recipe because it adds a little texture and creaminess. Make sure your avocado is ripe, otherwise the textures will be altered. To find the perfect avocado, look for one that is dark green in color, slightly firm, but soft to the touch.
- Chickpeas – Canned chickpeas are what I like to use because they are quick and easy, but you can also use dried chickpeas. If using dried beans, measure out ¾ cup, soak, and cook either in the Instant Pot or on the stovetop. To learn more, check out this How to Cook Dried Chickpeas guide!
- Parsley – I use flat-leaf parsley but Italian parsley will do. I do not recommend substituting dried parsley.
You really don’t need much for this recipe! All you’ll need is a cutting board, chef’s knife, mixing bowls, and basic kitchen utensils. (<
Step by step instructions
Step One – Prepare the Vinaigrette
First, mix together the olive oil, red wine vinegar, lemon juice, maple syrup, garlic, salt and pepper. In a jar with a tight-fitting lid, shake the dressing ingredients vigorously until well combined. Alternatively, you can blend the ingredients in a food processor or blender until smooth.
Pro tip: Feel free to use any type of neutral oil for this dressing. I also like avocado oil and walnut oil.
Step Two – Prepare the Vegetables and Assemble
Next, cut and prepare the tomatoes, cucumbers, parsley and green onions. Cut the tomatoes and cucumbers so that they are similar in size and not much larger than the chickpeas so that the salad can mix well.
Drain and rinse the chickpeas. Place them in a colander and rinse the chickpeas thoroughly. Place them in a large bowl with all the vegetables and mix. Season with vinaigrette and serve immediately.
Serve and store
Portion – Prepare this chickpea salad and serve it immediately or place it in the refrigerator until ready to serve. If you plan to serve this salad later in the day, wait to add the avocado until just before serving. Otherwise, the avocado will turn brown and slimy.
Storage – Store leftovers in an airtight container in the refrigerator for up to four days.
Tips and tricks
- Double this recipe and make enough chickpea salad for your weekday lunches!
- Feel free to add vegan feta cheese to this Greek Chickpea Salad for extra flavor. I highly recommend Violife feta. If you do not have access to Violife, you can do homemade feta.
- Don’t add the avocado until ready to serve. Avocados brown easily and can affect the taste of this salad.
- Serve this chickpea salad with crackers, on a bed of lettuce, in a sandwich or in a wrap with bread or a flour tortilla. ‘
Frequently asked questions
No! Canned chickpeas do not need to be cooked and can be eaten straight from the can. Just be sure to drain and rinse them thoroughly before adding them to the salad.
Honestly, both options are great! I like to use canned chickpeas when I’m short on time. You can easily prepare dried chickpeas by soaking and cooking them for future recipes. For more information, check out this How to Cook Dried Chickpeas guide.
Unfortunately, chickpeas are not keto-friendly! A chickpea contains a good amount of net carbs! For a keto option, replace canned chickpeas with roasted cauliflower florets or cubed eggplant.
More Vegan Salad Recipes
Don’t forget to check out all my vegan salads for additional meals in your household!
Chickpea salad in 10 minutes
This Mediterranean Chickpea Salad is full of fresh ingredients that is so delicious and easy to prepare! Featuring tender chickpeas, crisp fresh cucumbers, sturdy tomatoes, and bright citrus, this Greek Chickpea Salad is packed with a nourishing, delicious, and healthy combination!
Servings: 4 people
- 1 (15 ounce) can Chickpeas, rinsed and drained
- 1 ½ cup Cherry tomatoes, cut into quarters
- ¼ cup Red onion, chopped
- 1 lawyer, in cubes
- 1 cup cucumber, diced
- ¼ cup parsley, finely chopped
Red Wine Vinegar Dressing
Start by combining the ingredients for the homemade red wine vinegar dressing. in a jar with a tight-fitting lid, shake until well mixed. Alternatively, you can combine all the ingredients in a food processor or blender and blend until well combined and smooth. Taste and adjust the seasonings.
Chop and prepare your vegetables. Drain and rinse the chickpeas.
Add the chickpeas and all the vegetables (cucumber, avocado, tomatoes, green onion and parsley) to a bowl. Mix. Toss with vinaigrette and serve immediately.
- Feel free to add vegan feta cheese to this Greek chickpea salad for extra flavor. I highly recommend Violife feta. If you do not have access to Violife, you can do homemade feta.
- Do not add the avocado until you are ready to serve. Avocados brown easily and can affect the taste of this salad.
Variants – Looking for a keto-friendly option? Swap canned chickpeas for roasted cauliflower florets or cubed eggplant.
Calories: 241kilocalories | Carbohydrates: 12g | Protein: 2g | Fat: 22g | Saturated fat: 3g | Polyunsaturated fats: 2g | Monounsaturated fat: 15g | Sodium: 305mg | Potassium: 469mg | Fiber: 4g | Sugar: 6g | Vitamin A: 688UI | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg
If you try this recipe, take a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!