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styled chickpea salad in a big bowl with spoon

Chickpea Salad

Course Main Course, Salad
Cuisine American, Vegan
Keyword chickpea salad, chickpea salad recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 5
Calories 521 kcal
Author Marjorie @APinchOfHealthy

Ingredients

For the salad

  • 30 ounces chickpeas two 15-ounce cans - drained and rinsed
  • 1 red bell pepper - chopped into small pieces
  • 1 cucumber medium - chopped into small pieces
  • ¼ cup red onion chopped
  • ½ cup kalamata olives
  • ¼ cup parsley fresh, chopped
  • 2 Tablespoon dill fresh, chopped

For the dressing

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon dijon mustard
  • 2 teaspoons maple syrup
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Kosher salt
  • Black pepper

Instructions

  1. Assemble the salad. In a large salad bowl mix together the chickpeas, bell pepper, cucumber, red onion, olives, parsley and dill.
  2. Mix up the dressing. In a small bowl or mason jar combine all of the dressing ingredients and mix well to emulsify.
  3. Dress the salad. Pour the dressing over the salad and toss to coat everything in the dressing.
  4. Serve. Divide the salad between bowls and serve cold or at room temperature.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. It includes all of the dressing, which you may not need to use.

Nutrition Facts
Chickpea Salad
Amount Per Serving
Calories 521 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Sodium 240mg10%
Potassium 687mg20%
Carbohydrates 54g18%
Fiber 15g63%
Sugar 12g13%
Protein 16g32%
Vitamin A 1160IU23%
Vitamin C 39mg47%
Calcium 118mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.