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Chickpea Salad recipe

Chickpea Salad

Chickpea Salad is a quick and easy throw together salad packed with raw vegetables and super foods. No cooking required! A quick mix of canned garbanzo beans, avocado, onion, pepper, celery, tomatoes and a light lemon vinaigrette make a light and healthy meal full of protein and vitamins.
Course Salad
Cuisine American
Prep Time 20 mins
Total Time 20 mins
Servings 6 servings
Calories 134


  • 2 15 ounce cans chickpeas (garbanzo beans) (rinsed and drained)
  • 1 medium green bell pepper (seeds and stem removed, chopped)
  • 1 ½ cups fresh flat-leaf parsley (chopped, about 1 bunch)
  • ½ cup red onion (minced)
  • ½ cup celery (chopped)
  • 1 avocado (peeled, pit removed, chopped)
  • 1 cup grape tomatoes (halved)
  • 2 cloves garlic (minced)
  • 3 tablespoon olive oil (extra virgin )
  • 3 tablespoon lemon juice (from 1 to 1½ lemons)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper (freshly ground )


  • In a large bowl, add all of the ingredients except the lemon juice, olive oil, and salt and pepper. Gently toss to mix.
  • Add lemon juice to a small bowl. Pour in a very thin, steady stream of olive oil while whisking the entire time to emulsify the dressing. Pour over salad and gently toss to distribute the dressing.
  • Season to taste with the kosher salt and freshly ground black pepper. 
  • Serve immediately or chill up to 4 days.


If not planning on serving right away, you might want to wait to add the avocado as it will brown with time. 


Calories: 134kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 214mg | Potassium: 368mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1630IU | Vitamin C: 46.1mg | Calcium: 34mg | Iron: 1.3mg