Vegan Chickpea Salad

This vegan chickpea salad is your go-to solution for a quick and refreshing meal! With a few simple ingredients and easy preparation steps, it’s not only budget-friendly but also packed with vibrant flavors. Serve it with bread, crackers, and more!

This vegan chickpea salad is ready in 15 minutes and is so nourishing and satisfying. Toss a few Mediterranean vegetables and chickpeas together, and you’re set! For another vibrant, summery salad, try my Mediterranean couscous salad.

Why I love this recipe

Since it’s made with cost-effective, readily available ingredients, my vegan chickpea salad is perfect if you’re on a budget. I always turn to this high-protein, fiber-packed, and nutrient-dense dish to keep me going!

It’s also naturally gluten-free, dairy-free, and nut-free, so it’s suitable for a wide variety of diets, plant-based or not! Plus, it couldn’t be easier to prepare.

Toss your chickpeas with a few mix-ins, like juicy cherry tomatoes, crunchy cucumbers, and Kalamata olives, and finish it off with a tangy vinaigrette. No cooking is required — just mix everything in a bowl, and it’s ready, making it ideal for busy lifestyles.

Ingredient notes

Each ingredient in this vegan chickpea salad is inexpensive but packs a flavor punch! Find a full breakdown and suitable substitutes below.

Chickpeas
Also known as garbanzo beans, chickpeas have a creamy texture and nutty flavor, especially if cooked from scratch. I suggest going this route, but canned chickpeas are quicker. This powerhouse contains 21g of protein and 14g of fiber per cup!

Red wine vinegar
Provides acidity to the dressing, brightening the dish and balancing the richness of the oil and creaminess of the chickpeas.

Substitute: If you don’t have red wine vinegar, use balsamic vinegar, white wine vinegar, or apple cider vinegar.

Vegetables
I love to add English or Persian cucumbers, red bell peppers, cherry or grape tomatoes, and red onions for a Mediterranean-style flavor profile.

Substitute: Feel free to mix and match different pepper colors, shallots, zucchini, celery, artichokes, or carrots.

Fresh herbs
Flat-leaf parsley, or Italian parsley, adds a clean, herbaceous, and slightly peppery flavor. You can also use curly parsley, fresh basil, or oregano.

Other add-ins
Kalamata olives add a tangy, savory, and briny element. Dried cranberries’ sweet, tart, and chewy nature perfectly contrasts with the rest of the savory ingredients.

Substitute: No Kalamata olives? Replace them with regular black or green olives. Instead of craisins, try raisins, dried figs, or sun-dried tomatoes.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make vegan chickpea salad with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

Wash and chop the bell peppers, cucumbers, and onions into bite-sized pieces. Halve the tomatoes or cut them into smaller pieces if they’re large.

Dry your vegetables well after washing them to prevent the salad from becoming watery.

Assembly

Step 1
Add olive oil, vinegar, garlic powder, salt, and pepper to a mason jar or bowl, then shake, whisk, or stir until the dressing is well combined. Taste and adjust the seasonings to your preferences.

Use a minced garlic clove for a more potent flavor. Or, try incorporating dried herbs like oregano and thyme for a different flavor profile.

Step 2
If your chickpeas are canned, drain and rinse them thoroughly to remove excess sodium. Add the chickpeas, cucumber, bell pepper, tomatoes, olives, cranberries, red onion, and parsley to a large mixing bowl, stirring until well combined.

Soaking the chickpeas in cold water for a few minutes after rinsing can help remove any remaining can taste.

Step 3
Pour half of the dressing over top, and stir the salad. Pour the remaining dressing on and stir again until all of the chickpeas and veggies are coated.

Step 4
Taste and adjust the seasonings, adding more salt and pepper if necessary. Serve your vegan chickpea salad as-is or with crumbled vegan feta cheese on top. Happy eating!

Variations

Increase the protein content with vegan chicken, marinated tofu, or tempeh cubes. Incorporate herbs and spices like basil, oregano, sage, thyme, coriander, and cayenne to give this recipe a unique taste.

Add extra texture and a boost of healthy fats with pepitas, sunflower seeds, almonds, or walnuts. For a sweeter flavor, include chopped apples, dried cherries, or raisins.

Serving suggestions

Enjoy this vegan chickpea salad as a main on its own, or round it out with side dishes like dairy-free bread, hummus, air fryer green beans, or air fryer zucchini.

You can also serve it as part of a potluck-style spread with apple walnut salad, kale Caesar salad, sweet potato salad, vegan pasta salad, and vegan potato salad.

Cooking tips

Quality olive oil: Choose a high-quality extra virgin olive oil for the dressing. Low-quality olive oil has an off-putting, often rancid taste that can ruin the salad.

Chop the veggies well: Chop your vegetables into small, evenly-sized pieces for easy eating and well-combined salad flavors.

Let the dressing meld: After preparing your dressing, let it sit for a few minutes to allow the flavors to meld together before adding it to the salad.

Chill before serving: Refrigerate your salad for at least an hour before serving. This enhances the flavors and gives it a more refreshing taste.

Frequently asked questions

Storing

If you have leftover vegan chickpea salad, transfer it to an airtight glass storage container or cover the serving bowl with a tight-fitting lid.

Fridge
This salad can be stored in the refrigerator for 4-5 days. Just be sure to give it a good stir before serving in case the ingredients have separated.

Freezer
Since there are water-heavy vegetables in this salad, I don’t recommend freezing it. Once thawed, the texture of the fresh ingredients will be too soggy.

Serving size

This vegan chickpea salad recipe serves 4-6 comfortably, making it a fantastic option for family meals or weekly meal prepping. In fact, I highly recommend making a double or triple batch of this recipe to keep on hand throughout the week.

Prepare the salad, portion it into single-serving containers, and dress it individually. It stores well in the fridge, meaning you can enjoy a delicious, healthy meal over several days without any additional prep time.

More chickpea recipes

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.