Chickpea Salad

One of the best salads you can have, packed with nutrients and great taste, is the Chickpea Salad. Although it is typically associated with the taste of Indian cuisine, this salad can be enjoyed by people from all cultures.

You can make your own recipe or just buy the ready-made ones, but either way, you are bound to enjoy the taste and the nutritious value that it adds to your diet. Chickpea salad comprises various types of chopped chickpeas, mixed with tomatoes, onions, spices like turmeric, cumin and coriander.

For the taste buds, add some fresh coriander leaves, which when crushed adds to the flavor and reduces the bitterness of the dressing. Chickpea salad is quickly becoming a top choice in salad maker over recent weeks.

It’s super easy to put together, and creates a healthy, protein-loaded side dish any time of the day. Most people love this delicious no-cook recipe, since it relies on nutrient-rich fresh vegetables to come up with a tasty side dish.

Although Chickpea Salads are typically served cold, many prefer it grilled or steamed to get a more mild flavor and a better contrast of color. Since you can’t grill or steam them, you need to keep this healthy side dish chilled until you are ready to serve it.

Chickpea salad is a great choice for any time of the year as it is both healthy and delicious. It is made by boiling chickpeas with lemon juice, olive oil, garlic, salt, and pepper to create a tasty treat.

Chickpea salads can be used at any time of the year and are especially suitable for those on a diet. Try making your own chilled Chickpea Salad and get rid of the frozen stuff for good this winter!

Chickpea Salad

Recipe by TiffanieCourse: LunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This chickpea salad is packed with flavor, made with good-for-you ingredients, and easy to prepare! Plus tips on how to make this chickpea salad into the perfect weekly meal prep.


  • Chickpeas
  • 1 can (15 ounces) chickpeas, well rinsed and drained

  • 1 tablespoon olive oil

  • 1/2 teaspoon EACH: ground cumin, ground chili powder

  • Optional: 1/4 teaspoon cayenne pepper

  • Salt and freshly cracked pepper

  • Salad
  • 1 package (4.7 ounces) Pearled Couscous Mix (I use one made by Near East), Roasted Garlic & Olive Oil flavored

  • 1 and 1/2 cups chopped english or hothouse cucumber

  • 1 and 1/2 cups (~8 ounces) cherry tomatoes, halved

  • 1/2 cup kalamata olives, chopped

  • 1/4 cup flat leaf Italian parsley finely chopped

  • 1/2 cup (~1 full) jarred roasted red bell pepper, chopped (find these near olives, pickles, etc. in a jar)

  • Optional additions: toasted pita bread, additional lemon cut into wedges, feta cheese

  • Salad Dressing
  • 4 tablespoons olive oil

  • 1-2 large lemons (1/2 teaspoon zest; 4 tablespoons juice)

  • 1 and 1/2 tablespoons red wine vinegar

  • 2 tablespoons honey

  • 1 teaspoon dijon mustard

  • 1 teaspoon dried oregano


  • Preheat oven to 400 degrees F. Line a baking sheet with with aluminum foil.
  • Place chickpeas in a bowl, add 1 tablespoon olive oil, cumin, chill powder, cayenne pepper and salt (I add 1/4 teaspoon; add to preference). Toss well, making sure chickpeas are evenly covered with spices.
  • Spread chickpeas in an even layer over baking sheet and bake for 25-30 minutes, tossing about halfway in the cooking time, until they are crisp.
  • Let them cool completely before you add them to the salad.
  • Prepare the couscous mix according to package instructions making sure to add in the seasoning mix. If you don’t use couscous from a package, you’ll want to add some of your favorite seasonings because a lot of the flavor in this salad comes from that seasoning.
  • While the couscous is cooking, prep the veggies: chop the cucumber, halve the cherry tomatoes, chop the olives, chop the parsley, and chop the roasted red pepper. Toss the veggies together. If you are going to meal prep; leave out the olives (add separately or they tend to make everything taste like olive!)
  • Prepare the dressing by adding all of the dressing ingredients to a mason jar: 4 tablespoons olive oil, lemon juice and zest, red wine vinegar, honey, dijon mustard, and dried oregano (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to your personal preference). Seal the jar and shake until combined.
  • TO SERVE AS A SALAD: Add the prepared couscous to a large bowl and allow to cool. Add in all of the veggies and cooled chickpeas. Add in some feta cheese, freshly squeezed lemon, salt and pepper to taste, and the dressing. Only dress what you will enjoy as this salad doesn’t sit well for a long time with the dressing on it.
  • TO MEAL PREP: Divide the dressing evenly into 3-4 small containers. Divide the couscous evenly among the meal prep containers. Next add in equal parts of all of the chopped veggies and chickpeas (again, keep olives separate). Add a lemon wedge, some feta cheese, and cover everything with some salt and pepper. To enjoy, add the dressing, squeeze the lemon over everything, stir together, and eat!

Reference : chelseasmessyapron.


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