Chickpea Salad Recipe

Learn how to make the best homemade chickpea salad with this easy baking recipe. Featuring tender roasted chickpeas combined with fresh vegetables and a tangy lemon-herb dressing, this protein-rich dish is perfect for meal prep, picnics, or a nutritious side dish that comes together in minutes.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

25 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">400g canned chickpeas, drained and rinsed</li> <li class="ingredients-single-item">2 tbsp olive oil, divided</li> <li class="ingredients-single-item">1 tsp ground cumin</li> <li class="ingredients-single-item">½ tsp smoked paprika</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">1 cucumber, diced</li> <li class="ingredients-single-item">1 red bell pepper, diced</li> <li class="ingredients-single-item">½ red onion, finely sliced</li> <li class="ingredients-single-item">100g cherry tomatoes, halved</li> <li class="ingredients-single-item">60g feta cheese, crumbled (optional)</li> <li class="ingredients-single-item">30g fresh parsley, chopped</li> <li class="ingredients-single-item">15g fresh mint, chopped</li> <li class="ingredients-single-item">For the dressing:</li> <li class="ingredients-single-item">60ml extra virgin olive oil</li> <li class="ingredients-single-item">30ml lemon juice</li> <li class="ingredients-single-item">1 garlic clove, minced</li> <li class="ingredients-single-item">1 tsp honey or maple syrup</li> <li class="ingredients-single-item">½ tsp Dijon mustard</li> <li class="ingredients-single-item">Salt and pepper to taste</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 285 calories

🥑 Fat: 14 g

🧈 Saturated Fat: 3 g

🍞 Carbohydrates: 32 g

🍭 Sugar: 6 g

🍗 Protein: 9 g

🫀 Cholesterol: 8 mg

🧂 Sodium: 390 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Small jar with lid (for dressing)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (180°C fan) and line a baking sheet with parchment paper. This ensures the chickpeas won't stick and makes cleanup easier. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Thoroughly drain and rinse the chickpeas, then pat them dry with a clean kitchen towel or paper towels. Removing excess moisture is crucial for achieving crispy roasted chickpeas. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a medium bowl, toss the dried chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, and salt until evenly coated. Spread them in a single layer on the prepared baking sheet. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Bake the chickpeas for 20-25 minutes, shaking the pan halfway through, until they're golden and slightly crispy on the outside but still tender inside. Don't worry if they're not completely crunchy - they'll add a wonderful texture contrast to the fresh vegetables. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the chickpeas are roasting, prepare the dressing. Combine the extra virgin olive oil, lemon juice, minced garlic, honey or maple syrup, Dijon mustard, salt, and pepper in a jar. Seal tightly and shake vigorously until emulsified. The mustard helps bind the oil and lemon juice together for a smooth, cohesive dressing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a large bowl, combine the diced cucumber, bell pepper, red onion, cherry tomatoes, and fresh herbs. The vegetables can be prepared while the chickpeas are roasting to save time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Once the chickpeas have cooled slightly (about 5 minutes), add them to the vegetable mixture. Allowing them to cool slightly prevents the herbs from wilting on contact. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Pour the dressing over the salad and toss gently to combine. The warm chickpeas will absorb some of the dressing, enhancing their flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> If using feta cheese, gently fold it in last to prevent it from breaking down too much. The salty, tangy notes of the cheese complement the earthy chickpeas beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the salad to rest for about 10 minutes before serving to let the flavors meld together. This resting period allows the chickpeas to absorb the dressing while still maintaining their texture. Serve at room temperature for the best flavor experience. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chickpea Salad Recipe?

This chickpea salad combines canned chickpeas, cucumber, red bell pepper, red onion, cherry tomatoes, and fresh herbs (parsley and mint), dressed with a zesty mixture of olive oil, lemon juice, garlic, honey, and Dijon mustard. Optional feta adds a tangy finish.

How to cook Chickpea Salad Recipe at home?

Learn how to cook Chickpea Salad Recipe by first roasting chickpeas with spices until golden and slightly crispy (20-25 minutes at 200°C). Meanwhile, chop fresh vegetables and make a lemon-olive oil dressing. Combine the roasted chickpeas with the vegetables, herbs, and dressing, then allow to rest for 10 minutes before serving.

Can I use dried chickpeas instead of canned ones for this salad?

Yes, you can use dried chickpeas, but they require advance preparation. Soak them overnight, then cook for 45-60 minutes until tender before roasting. While more time-consuming, many find dried chickpeas offer better flavour and texture compared to canned varieties.

How long will this Mediterranean-style chickpea salad keep in the refrigerator?

This salad will keep well in an airtight container in the refrigerator for up to 3-4 days. The flavours actually improve after a day as ingredients marinate together. For best results, add fresh herbs just before serving if you're making it ahead of time.

Is roasting the chickpeas necessary or can I skip this step?

While you can skip roasting and use chickpeas straight from the can, roasting adds significant depth of flavour and creates a more interesting texture contrast. The caramelisation that occurs during roasting enhances the natural nuttiness of chickpeas.

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