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close up on a chickpea salad with tomatoes and cucumbers
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5 from 3 votes

Chickpea Salad Recipe

Pair this fresh and zesty Chickpea Salad Recipe with more picnic-ready sides or summer grilling. It’s easy to assemble, full of flavor and naturally gluten free. Sure to be a hit at any potluck!
Prep Time20 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 188kcal
Author: Nora Taylor


  • 2 (15-ounce) cans chickpeas, drained and rinsed 3 cups cooked chickpeas
  • 1 medium english cucumber, diced about 2 cups chopped
  • 2 cups halved cherry tomatoes
  • 1/4 cup sliced thin red onion
  • 1/4 cup fresh dill, chopped small or parsley
  • 1 large avocado, diced


  • 1/4 cup fresh lemon juice (from 1-2 lemons)
  • 2 tablespoons olive oil
  • 2 teaspoons pure maple syrup
  • 1/4 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper


  • In a large bowl, add the drained and rinsed chickpeas, cucumber, cherry tomatoes, red onion, fresh dill and avocado.
  • Make the dressing: In a small bowl, whisk together the dressing ingredients to combine.
  • Pour the dressing over the salad, and stir to mix. Refrigerate until ready to serve.
  • Will keep for 3-4 days in the refrigerator. Enjoy!


  1. For oil free, leave out the olive oil.
  2. You may add some vegan feta (I like Violife brand) or Vegan Mozzarella, cut into small cubes.
  3. Make ahead - You can prepare the salad ahead of time and keep covered in the refrigerator for a few days. Add the avocado right before serving so it doesn't brown.


Serving: 1of 8 servings | Calories: 188kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 423mg | Fiber: 7g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 2mg