Go Back
–+ servings
Chickpea salad with sundried tomato recipe
Print Recipe

Chickpea Salad

This chickpea salad is a cold, no-cook bowl of creamy chickpeas, briny black olives, and chewy sun-dried tomatoes tossed in a simple lemon and olive oil dressing. It is naturally vegan, packs well for lunch, and tastes best after an hour in the fridge.
Prep Time15 minutes
Cook Time0 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Greek
Keyword: chickpea, salad
Servings: 3 people
Calories: 442kcal
Author: Daisy Merano
Cost: $

Equipment

  • Colander For rinsing and draining the chickpeas.
  • Large mixing bowl Roomy enough to fold without crushing the chickpeas.

Ingredients

  • 15 oz chickpeas drained and rinsed
  • 1 red onion chopped
  • 2 cloves garlic minced
  • 4 stalks scallions chopped
  • 1/4 cup parsley chopped
  • 1/2 cup black olives sliced
  • 1/4 cup sun-dried tomatoes sliced into strips
  • 1/2 lemon juiced
  • 3 tbsp olive oil
  • Salt and ground black pepper to taste
US Customary - Metric

Instructions

  • Place the chickpeas in a colander and rinse them well under running water. Let the water drain, then transfer the chickpeas to a large mixing bowl.
    15 oz chickpeas
  • Add the red onion, garlic, scallions, parsley, black olives, and sun-dried tomatoes. Gently fold everything together so the chickpeas stay whole.
    1 red onion, 2 cloves garlic, 4 stalks scallions, 1/4 cup parsley, 1/2 cup black olives, 1/4 cup sun-dried tomatoes
  • Pour in the lemon juice and olive oil. Season with salt and ground black pepper.
    1/2 lemon, 3 tbsp olive oil, Salt and ground black pepper
  • Toss the salad until everything is well coated in the lemon and olive oil dressing. Taste and adjust the seasoning as needed.
  • Cover the bowl and place it in the refrigerator. Chill for at least 1 hour so the flavors come together.
  • Serve cold and enjoy.

Notes

Make ahead – Mix it a few hours ahead so the chickpeas have time to take in the lemon and oil before serving.
Add cheese – Stir in a handful of crumbled feta if you are not keeping it vegan.
Serving idea – Spoon it over greens or a cooked grain like quinoa to turn it into a fuller meal.
After an overnight chill – Let it sit out about 10 minutes before serving so the olive oil loosens up.
Scaling – Makes 3 servings and doubles cleanly for meal prep or a potluck.

Nutrition

Calories: 442kcal | Carbohydrates: 52g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 379mg | Potassium: 895mg | Fiber: 14g | Sugar: 13g | Vitamin A: 792IU | Vitamin C: 28mg | Calcium: 127mg | Iron: 6mg