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 โ just mix everything in a bowl, and it’s ready, making it ideal for busy lifestyles.
“Great recipe! I like how simple and nutritious this is, and itโs so flavorful and delicious. Thank you for sharing!” โ NATALIE
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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!

Expert tip
For the most vibrant vegan chickpea salad, choose high-quality vegetables. Opt for crisp and firm cucumbers, cherry tomatoes, and bell peppers for the ideal flavor and texture.
I find the best place to source fresh, inexpensive vegetables is at my local farmer’s market, so check there if you live near one. It makes such a difference!
The dressing should have perfectly balanced tangy, sweet, and savory notes. Always taste and adjust your dressing ingredients to find that sweet spot before tossing it with your salad.
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
This recipe is naturally gluten-free, but always check the labels on ingredients like canned goods or dressings if you’re using store-bought options to ensure they’re certified gluten-free.
Use sharp kitchen scissors or a chefโs knife to chop the parsley finely for the best results. This method helps preserve the flavor and reduces bruising of the herb.
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.

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
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Recipe

Easy Vegan Chickpea Salad
Equipment
- Mixing bowl
- Cutting board
- Chef knife
Ingredients
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ยฝ teaspoon garlic powder
- Salt & pepper to taste
Salad
- 3 cups (2 15-ounce cans) cooked chickpeas
- ยฝ medium English cucumber, chopped
- 1 large red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ยฝ cup pitted Kalamata olives, halved
- ยฝ cup dried cranberries
- ยฝ small red onion, diced
- ยฝ cup flat-leaf parsley, chopped
- Vegan feta cheese optional
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 cheese. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
Great recipe! I like how simple and nutritious this is and it’s so flavorful and delicious. Thank you for sharing!
Hi Natalie,
You are so welcome! We are happy to hear you enjoyed the recipe ๐
This is much much more flavorful than I expected. I used cannellini beans as that was what I had on hand and added some celery as an added option provided by recipe.
Hey Deborah,
We’re so happy to know you liked the recipe! Cannellini beans are so good too! Thanks for the feedback ๐
Great way to incorporate more protein! I love how filling the chickpea is and appreciate the simple dressing.
Hey Julia!
That’s so great to hear! We’re glad you enjoyed the recipe ๐ Thanks for leaving your feedback!
This chickpea salad turned out so amazing! Love the flavors and how easy it was to make too!
Hey Andrea,
We’re so happy it was simple to make! Glad it turned out ๐
What a wonderful recipe for chickpeas! I always look forward to new ideas with chickpeas! So delicious! Will try right away!
Hi Nora,
It’s so filling and delicious! One of our favorite meal-prep recipes ๐