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Chickpea Salad Recipe

A light, healthy chickpea salad that requires zero cooking and is super easy to put together for a nutritious and satisfying lunch.

I returned from a climbing holiday in Costa Blanca a couple of weeks ago now feeling more inspired than ever to get my diet in order, buckle down on my fitness training, and get stronger than ever.

It happens every time I go away, and for me, that always mean diving back into big salads with a variety of tastes and textures. This salad has protein from the chickpeas, and lots of different vegetables to make it interesting.

The real key thing you need to remember when making this salad is to take the time to chop up all your vegetables into small chunks – having everything around the same size as the chickpeas makes it so much more enjoyable to eat.

Secondly, this recipe uses fresh herbs which is so essential for giving the salad lots of flavour without needing a more complex dressing. Fresh basil and fresh parsley give the salad lots of flavour, while lemon juice, apple cider vinegar, and salt and pepper just enhance the natural tastes of the vegetables.

Plus, this means that you get a more even distribution of the ingredients on your spoon!

Other salads you might like to check out include this smoked tofu and sweet potato salad, while this chickpea salad could be deliciously paired with this smoky aubergine dip!

As you can see in the photo above, I love to pair this chickpea salad with seeded crispbreads slathered in hummus – but it could also be good in a flatbread or as a side salad in warmer weather.

Chickpea Salad

Chickpea Salad

Yield: 2 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Light, colourful and super satisfying, this chickpea salad makes the perfect healthy lunch.


  • 1 tin of chickpeas (400g)
  • 1 small red onion
  • 1 red bell pepper
  • 1 cucumber
  • 8 cherry tomatoes
  • 20g mixed salad leaves
  • 1 handful fresh basil
  • 1 handful fresh parsley
  • Zest of half a lemon
  • Juice of 1 lemon
  • 1 tbsp apple cider vinegar
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano


  1. Drain your chickpeas and toss them in the oregano and paprika
  2. Finely chop your vegetables into small pieces roughly the same size as the chickpeas and place altogether in a bowl.
  3. Chop the salad leaves, basil, and parsley and add to the bowl.
  4. Add the lemon juice, apple cider vinegar, and more pepper if needed, then toss the salad to coat evenly.


You might also enjoy this salad with balsamic vinegar instead of apple cider vinegar - I like both!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1198mgCarbohydrates: 42gFiber: 11gSugar: 13gProtein: 12g

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25+ Healthy Salad Recipes You'll Want To Eat Right Now! - The Bella Vita

Wednesday 1st of November 2023

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