This vegan chickpea salad is made with fiber-rich chickpeas and Mediterranean mix-ins like cherry tomatoes, olives, cucumbers, and Italian parsley. Tossed in a savory vinaigrette dressing, serve this quick, easy, and versatile meal with bread, crackers, and more!
Table of Contents
❤️ Why you’ll love this recipe
- Budget-friendly: Made with fresh produce and pantry staples, Mediterranean chickpea salad is bold in flavor and light on the wallet.
- Healthy: This vegetable-forward, high-protein, and fiber-packed dish provides a plethora of plant-based nutrients, and it keeps you full for longer!
- Easy: Chickpea salad is extremely quick and easy to throw together, requiring very minimal prep and effort in the kitchen.
- Diet-friendly: As a naturally gluten-free, dairy-free, and nut-free recipe, this salad is suitable for a wide variety of diets, plant-based or not!
If you enjoy chickpea recipes, you should really try our chickpea fries, kale Caesar salad, Moroccan chickpea stew, and Mediterranean couscous salad.
🥗 What is a vegan chickpea salad?
As you can imagine, vegan chickpea salads exist in a wide variety of forms! Some versions emulate traditional tuna or egg salads, like our classic chickpea tuna salad or smashed curried chickpea salad.
For this particular recipe, we decided to keep the chickpeas whole and mix them with fresh vegetables, dried cranberries, herbs, and an olive oil-based dressing. As a result, it's light, refreshing, and perfectly satisfying.
Just when you thought it couldn't get any better, our Mediterranean chickpea salad can be prepared in minutes!
🌱 Is it vegan?
With the addition of feta cheese, many Mediterranean chickpea salads are only vegetarian-friendly.
To make a vegan chickpea salad recipe, simply swap out the feta with dairy-free feta, parmesan, or mozzarella. Alternatively, leave it out completely for an even healthier dish!
🛒 Ingredients & substitutions
- Oil: Forms the base of the vinaigrette dressing, providing a rich flavor and texture. We typically reach for olive oil, but you can use avocado oil instead.
- Red wine vinegar: Provides an acidic brightness that balances out the oil. If you don't have any red wine vinegar, replace it with balsamic vinegar, white wine vinegar, or apple cider vinegar.
- Spices: Garlic powder adds savoriness while salt and pepper both round out the dressing. You can use additional seasonings like oregano, basil, onion powder, or Italian seasoning.
- Chickpeas: Also known as garbanzo beans, chickpeas have an incredibly creamy texture and nutty flavor, especially if cooked from scratch! We recommend going this route, but canned chickpeas are a quicker option. This nutrient powerhouse contains 21g of protein and 14g of fiber per cup!
- Vegetables: We add chopped cucumbers, red bell pepper, cherry tomatoes, and red onion for a vibrant combination. Feel free to mix and match other pepper colors, shallots, zucchini, celery, or carrots.
- Kalamata olives: These tiny but mighty fruits add a tangy, savory, and bright element all throughout the salad. No Kalamata olives? Replace them with regular black or green olives.
- Cranberries: The sweet, tart, and chewy nature of dried cranberries perfectly contrasts the rest of the savory ingredients. Other great options include raisins, dried figs, or sun-dried tomatoes.
- Parsley: Flat-leaf parsley, also known as Italian parsley, adds a clean, herbaceous, and slightly peppery flavor. You can also use curly parsley, fresh basil, or oregano to complete the dish.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make vegan chickpea salad
Step 1: Make the dressing
Add the olive oil, vinegar, garlic, salt, and pepper to a mason jar or bowl, then shake, whisk, or stir until they are well combined. Taste and adjust the seasonings to your preferences.
Step 2: Mix the salad
If your chickpeas are canned, drain and rinse them thoroughly. In a large mixing bowl, add the chickpeas, cucumber, bell pepper, tomatoes, olives, cranberries, red onion, and parsley. Mix until well combined.
Step 3: Assemble the salad
Pour half of the dressing over top, and give the salad a stir. Pour the remaining dressing on, and stir again.
Step 4: Serve the salad
Serve immediately as-is or topped with crumbled vegan feta. Happy eating!
If you have questions about this Mediterranean chickpea salad recipe, check out our FAQs or leave a comment down below!
🥗 What to serve with chickpea salad
Serve this Mediterranean chickpea salad as a main on its own, or round it out with side dishes like these:
- Air fryer zucchini: Tender, fresh, and flavorful roasted zucchini coins.
- Air fryer green beans: A healthy option even the pickiest of eaters will love.
- Dairy-free bread: Enjoy a freshly baked slice of bread with hummus.
- Homemade potato wedges: Golden, crispy, and full of savory flavor.
🌡️ Storage & reheating
For any leftover vegan chickpea salad, keep the following storage tips in mind:
- Fridge: If stored in an airtight container, leftovers will stay fresh in the fridge for up to 5 days. Just be sure to give them a good stir before serving in case the ingredients have separated.
- Make ahead: We highly recommend making a double batch of this recipe to keep on hand throughout the week. Just prepare the salad, portion it into single-serving containers, then dress it on an individual basis.
♻️ Variations
- Protein: Up the protein content in this vegan chickpea salad even further by adding some vegan chicken, marinated tofu cubes, or tempeh cubes.
- Herbs: Use different herbs and spices to give this recipe a unique feel. Add basil, oregano, sage, thyme, coriander, or cayenne.
- Crunchy: Add a little extra texture and a boost of healthy fats with nuts or seeds like pepitas, sunflower seeds, almonds, or walnuts.
- Fruit: For a sweeter salad, include chopped apples, dried cherries, or raisins in place of or in addition to the dried cranberries.
🧑🍳 Top tips
- Drain the chickpeas: If using canned chickpeas, remember to drain and rinse them thoroughly to remove excess sodium and make them easier to digest.
- Chop well: Chop your veggies into small, evenly-sized pieces for easy eating and well-combined salad flavors.
- Adjust the seasonings: Taste test as you go, gradually adding herbs and spices to suit your preferences.
- Let the salad chill: Transfer the salad to your fridge for a few hours before serving it. This will give the ingredients time to meld together.
💬 FAQ
Yes! Chickpeas are full of plant-based protein, making them a great option for vegan diets. In addition, they're also rich in fiber and polyunsaturated fats.
If you choose to mash the chickpeas for this recipe, they can be stored in an airtight container in the fridge for up to 4 days.
The easiest way to tell if your plain chickpeas or chickpea salad has gone bad is to use your judgment. If a strange color or odor develops or you notice mold, they should be tossed out.
If left unrinsed, chickpeas can cause bloating and other digestive issues in some people. This is why it is important to thoroughly rinse them before use.
Due to their high protein and fiber content, chickpeas keep you full for longer, which aids in losing weight.
🍴 More chickpea recipes
If you enjoyed this Mediterranean chickpea salad, be sure to check out these other plant-based recipes made with chickpeas:
- Chana masala: Creamy chickpeas simmered in spicy tomato gravy.
- Vegan breakfast casserole: Featuring chickpea flour, tofu, hash browns, and veggie ground.
- Sourdough French toast: A quick, easy, and flavor-packed recipe that's great for breakfast or brunch.
- Torrejas: Bolillo bread coated with plant milk and chickpea flour, then fried to golden-brown perfection.
📋 Recipe
Easy Vegan Chickpea Salad
Equipment
- Mixing bowl
- Cutting board
- Chef knife
Ingredients
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon garlic powder
- Salt & pepper to taste
Salad
- 3 cups (2 15-ounce cans) cooked chickpeas
- ½ medium English cucumber, chopped
- 1 large red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ cup pitted Kalamata olives, halved
- ½ cup dried cranberries
- ½ small red onion, diced
- ½ cup flat-leaf parsley, chopped
Instructions
- In a mason jar or bowl, add olive oil, red wine vinegar, garlic, salt, and pepper. Shake or whisk to combine.
- If your chickpeas are canned, drain and rinse them thoroughly. In a large mixing bowl, add the chickpeas, cucumber, bell pepper, tomatoes, olives, cranberries, red onion, and parsley. Mix until well combined.
- Pour half of the dressing over top, and give the salad a stir. Pour the remaining dressing on, and stir again. Serve immediately as-is or topped with crumbled vegan feta. Happy eating!
Notes
- Drain the chickpeas: If using canned chickpeas, remember to drain and rinse them thoroughly to remove excess sodium and make them easier to digest.
- Chop well: Chop your veggies into small, evenly-sized pieces for easy eating and well-combined salad flavors.
- Adjust the seasonings: Taste test as you go, gradually adding herbs and spices to suit your preferences.
- Let the salad chill: Transfer the salad to your fridge for a few hours before serving it. This will give the ingredients time to meld together.
- Nutritional information is a rough estimate and should not be taken as health advice.
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