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Chickpea Salad

A filling, no-cook salad made from canned chickpeas. Takes 10 minutes and keeps well in the fridge for days. Good as a side or scooped into a tortilla.

VeganVegetarianDairy-FreeEgg-FreeNut-FreeGluten-Friendly SideSnack
Prep: 10 min Cook: 0 min Total: 10 min Servings: 3–4 Difficulty: Easy

Allergens: None of the major allergens as written.

Ingredients

  • 2 cans (15 oz each) garbanzo beans (chickpeas), drained and rinsed
  • 1 small onion, finely diced
  • 1 bell pepper, diced (any color)
  • 2 tablespoons vegetable oil
  • 1 tablespoon vinegar or lemon juice

Optional Extras

  • Salt and pepper
  • Garlic powder
  • Cumin
  • Diced fresh tomato
  • Celery, diced
  • Hot sauce

Equipment

  • Mixing bowl
  • Can opener
  • Knife and cutting board
  • Spoon

Instructions

  1. Drain and rinse the chickpeas. Pour them into a large bowl.
  2. Add the diced onion and bell pepper.
  3. Drizzle with vegetable oil and vinegar. Toss to combine.
  4. Season with salt, pepper, garlic powder, or cumin if you have them.
  5. Serve immediately or refrigerate for at least 30 minutes to let the flavors come together.

Notes

  • Better the next day. The flavors develop as it sits. Make it ahead if you can.
  • In a tortilla: Scoop it into a tortilla with some cheese or salsa for a quick wrap.
  • Add celery for crunch if you have it.
  • Any canned beans work. Black beans, kidney beans, or a mix of whatever you have.
  • Keeps 4–5 days in the fridge in a covered container.