This Chickpea Salad is the perfect quick, healthy, and protein-packed dish that comes together in just 10 minutes—no cooking required! Made with crisp veggies, creamy feta, and a zesty lemon dressing, it’s a refreshing and satisfying option for lunch, dinner, or meal prep.

Whether you're looking for a light side dish or a filling plant-based meal, this salad delivers on flavor, texture, and nutrition with every bite.

Why You’ll Love This Chickpea Salad

✅ Quick & Easy – Ready in just 10 minutes with no cooking involved!
✅ Nutritious & Protein-Packed – Chickpeas provide a great source of plant-based protein and fiber.
✅ Make-Ahead Friendly – Stays fresh for up to 3 days in the fridge.
✅ Customizable – Easily swap ingredients to suit your taste or dietary needs.

How long does chickpea salad last?

This salad stays fresh for up to 3 days when stored in an airtight container in the refrigerator. The flavors actually get better as it sits!

Can I make this chickpea salad vegan?

Yes! Simply omit the feta cheese or replace it with a vegan feta alternative or nutritional yeast for a similar flavor boost.

What’s the best way to serve this salad?

This chickpea salad is delicious on its own, but you can also:

• Serve it over mixed greens for a heartier salad.
• Wrap it in a pita or tortilla for an easy lunch.
• Pair it with grilled chicken or fish for extra protein.

Can I use dried chickpeas instead of canned?

Yes! If using dried chickpeas, soak them overnight, then cook until tender before using. You’ll need about 1 ½ cups cooked chickpeas to replace the canned version.

Is chickpea salad keto or low carb?

Chickpea salad is not considered strict keto because chickpeas are relatively high in carbohydrates. A ½-cup serving of chickpeas contains around 20g of carbs, which can quickly add up if you’re following a low-carb or ketogenic diet that typically limits daily carb intake to 20-50g net carbs.

How to Make Chickpea Salad Keto-Friendly

If you love the flavors of this salad but want to keep it keto, here are some low-carb swaps for chickpeas:

🥒 Use more cucumbers and avocados instead of chickpeas.
🥦 Substitute roasted cauliflower or broccoli for a similar texture.
🥬 Add extra greens like spinach or kale for volume.
🥜 Use roasted nuts like almonds or macadamias for crunch and protein.

By replacing chickpeas with low-carb alternatives, you can still enjoy a delicious, refreshing salad while staying within your keto carb limit! 😊🥗

Substitutions & Variations

🌱 Greens Boost – Toss in spinach, kale, or arugula for extra freshness.

🥑 Creamy Twist – Add diced avocado for a rich, creamy texture.

🧄 Garlic Kick – Mix in minced garlic for extra flavor.

🌶 Spicy Version – Sprinkle with red pepper flakes or add diced jalapeños.

🥕 Extra Crunch – Add chopped bell peppers, carrots, or sunflower seeds.

🧀 Cheese Swap – Try goat cheese instead of feta for a tangy twist.

🥜 Nutty Flavor – Add toasted almonds or walnuts for more crunch.

Chickpea Salad Recipe Ingredients

• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ cup red onion, diced
• ½ cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 4 tablespoons olive oil
• Juice of ½ lemon
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin

How To Make Chickpea Salad

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and feta.
2. In a separate small bowl or measuring cup, whisk together olive oil, lemon juice, salt, black pepper, and cumin until well blended.
3. Pour the dressing over the salad and toss until evenly coated.
4. Serve immediately or store in a mason jar in the refrigerator until ready to eat.

This easy Chickpea Salad is the perfect healthy and flavorful dish that you can enjoy anytime! Whether you make it for meal prep, a side dish, or a light lunch, it’s a go-to recipe that’s refreshing, satisfying, and packed with goodness.

What’s your favorite way to customize chickpea salad? Let me know in the comments! 💛