For a quick, healthy and easy veggie side dish that’s great any time of year, try this fresh tasting Vegan Chickpea Salad! Using only basic pantry ingredients, this salad is versatile, keeps well and is satisfying and delicious!
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Why You’ll Love This Recipe
Here’s one of my favorite ideas for a tasty vegan chickpea salad that I’ve been making for years, and here’s why you should too:
- It’s dead-simple and full of amazing fresh flavor
- This is a super easy everyday vegetable side dish that you’ll want to eat year-round, like this easy to customize Superfood Salad
- There’s a good chance you already have the ingredients on hand (thank you, canned chickpeas)
- Also! Endlessly versatile! Add more veggies and adjust the seasonings to your liking
- Double the recipe for a quick side dish
- This keeps great in the fridge for a couple of days, and the flavors get even better 🙂
Love fresh salad recipes? Try this amazing Rotisserie Chicken Salad too!
Ingredients You’ll Need
For the full instructions and ingredient list, please scroll down to the recipe card below.
- Chickpeas: Also known as Garbanzo beans, and we’re using the canned variety.
- Shallot: Sliced super thin. Any kind of onion you have on hand will do.
- Fresh Lemon: For a bright, refreshing flavor.
- Italian Parsley: Loosely packed, and a lot of it.
- Seasonings: Flaky sea salt, freshly ground lemon pepper and a touch of red pepper flakes.
- Olive Oil: Extra virgin, if possible. Every ingredient matters for maximum flavor 🙂
Step-by-Step Instructions
This is what I mean by “loosely packed” Italian Parsley. Just a rough measurement, followed by a rough chop.Drain and Rinse: Drain the chickpeas from the can, rinse them in cold water and add them to a medium-sized bowl
- Chop: Thin on the shallots, a rough chop on the Italian Parsley
2. Add: Go ahead and put all the seasonings into the bowl
3. Squeeze: Add the fresh lemon juice to everything else
4. Pour: The olive oil into the rest of the mixture
5. Toss together: And now it’s ready to eat!
Expert Tips
- If you don’t have a shallot, use any kind of onion you have, just be sure to slice it as thin as possible
- My favorite flaky sea salt is Maldon
- Add more red pepper flakes if you like it spicy
- Use freshly ground black pepper instead of lemon pepper if that’s what you have
- You can easily double this recipe!
- This salad keeps very well in the fridge for a couple of days, and the flavors improve too.
Serving Ideas
- Why not have several salads and make them a meal? Try Superfood Salad, Noodle Salad with Peanut Sauce, and Pan Roasted Pear Salad.
- You could add a hearty soup with any of these salads, some ideas are this creamy Pumpkin Soup, Chicken Sausage Tortellini Soup, this incredibly good Authentic Pasta Fagioli Recipe, or this Chunky Corn Chowder.
- For dessert, you can splurge a little with Strawberry Cheesecake in a Jar, these adorable Mini Strawberry Pies, some simple Lemon Shortbread Cookies or this comfort food classic, Rice Pudding with Rhubarb.
Frequently Asked Questions
Yes! It tastes even better the next day, and lasts for several days in the refrigerator.
Yes! You could add different vegetables, like thin sliced zucchini or bell peppers or even fresh tomatoes. Use your imagination!
Yes! This would be excellent with shredded chicken, or grilled shrimp or steak!
More Recipes to Try
- Naan BLT with Sun Dried Tomato Mayo: A delicious spin on the classic favorite….
- How to Store and Reheat Rotisserie Chicken: A great guide for these tasks!
- Italian Greens and Beans Recipe with Escarole: A warming, comforting soup.
- Strawberry Asparagus Salad with Lemon Vinaigrette: Refreshing and full of flavor!
- Celery Salad with Hazelnuts: Wonderful and tasty..you’ve got to try this one!
- Modern Carrot Salad: No gloppy mayo in this recipe!
- Crunchy Green Bean, Pea and Walnut Salad: Bursting with fresh flavor, this one is delish!
- Blackberry Salad with Toasted Hazelnuts: A favorite recipe with texture and interesting flavors…
If you’ve tried this Vegan Chickpea Salad or any recipe on Studio Delicious, I’d love to hear from you in the comments below!
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Vegan Chickpea Salad
Ingredients
- 1 15 oz canned Chickpeas, drained and rinsed
- 1 tbsp Shallot, thinly sliced
- ¼ cup Italian Flatleaf Parsley, loosely packed and then roughly chopped
- 1 tbsp Fresh Lemon Juice
- 1 ½ tbsp Olive Oil, extra virgin
- ¼ tsp Red Pepper Flakes
- ¼ tsp Sea Salt, flaky if possible
- ½ tsp Lemon Pepper, freshly ground Or regular black pepper
Instructions
- Drain and rinse the chickpeas and put in a medium-sized bowl
- Add the shallots, Italian Parsley, lemon juice, olive oil, red pepper flakes, sea salt and lemon (or regular) pepper.
- Stir to combine and serve.
Notes
- Chickpeas are also known as Garbanzo beans…same bean, different name 🙂
- If you don’t have a shallot, use any kind of onion you have, just be sure to slice it as thin as possible
- My favorite flaky sea salt is Maldon
- Add more red pepper flakes if you like it spicy
- Use freshly ground black pepper instead of Lemon Pepper if that’s what you have
- You can easily double this recipe
- This salad keeps very well in the fridge for a couple of days
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This recipe was updated with new instructions in January, 2023.
I love chickpeas! This salad is so quick and absolutely delicious!
Great!
I love this recipe, it’s simple, healthy and easy to make. It’s also full of flavor and good to make ahead. My family enjoyed it!
Great news! 🙂
You were right I had all the ingredients in my pantry! This salad was so fresh and light and perfect way to use up a canned chickpeas!
Oh good!
I love chickpeas and this salad is so easy and delicious. Thanks for sharing
Thanks 🙂
SO I’ve been looking for things to do with chickpeas because I have a huge jar of dried ones and literally no idea what to do with them! So I’ll cook them up and make this salad! It sounds perfect and simple and I really love your seasoning combo. Thanks!
Great!
I could eat this every day, seriously! I start to panic when I run out of chickpeas.
I know, me too 🙂
I love chickpeas. This salad was so easy to make and so delicious.
great!
Simple, Easy and a healthy option to go with any meal or as a snack too.
Yes! 🙂
This Chickpea Salad looks really delicious and refreshing to eat. I love that all ingredients can be seen in our pantry. My family really need this health dish especially during these days.
Right? Take care…:)
There’s no doubt that the most simple things can go a long way. As simple as this salad is, it could be the perfect side to so many dishes! Can’t wait to have it together with some grilled meat in the summer!
Thank you 🙂
I love how you kept this salad so simple – my absolute favorite way to enjoy chickpeas is with lemon, olive oil and sometimes feta cheese.
Feta cheese sounds great!
I love a simple salad that goes well with everything. We just planted parsley, so I’m looking forward to making this a lot this summer.
Great!
Simple salads are the best. They are great quick meal if you use right ingredients, like chickpeas that are so nutritious and healthy. I’m gonna put this salad on my menu for next week. Thanks for inspiration!
You bet! 🙂
This was such a great way to use up the vegetables we already had in the fridge. And luckily we did have chickpeas!
It’s amazing what you can do with a can of beans!
I love that this salad is made with simple ingredients and yet is loaded with tremendous flavor.