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This easy chickpea salad is loaded with beans, veggies, herbs, crumbled feta, and an incredible lemon dressing. Ready in only 15 minutes!
For some reason I didn’t grow up eating chickpeas but I’ve really made up for it over the last few years. I love adding chickpeas to salads and rice bowls! This summer I set out to create a dish that really features chickpeas along with beans and plenty of fresh flavors. I wanted something that felt bright and light!
This chickpea salad really feels like summer to me. It’s just the right balance of fresh ingredients like tomato, cucumbers, and basil plus canned ingredients (to keep things super simple) like chickpeas, black beans, and corn. Toss it all in olive oil, lemon juice, salt, and pepper. That’s it! Just wait until you see how easy this delicious dish is too.
I’ve enjoyed this for lunch and as a side dish! And really you should be bringing this colorful salad to cookouts or any summer gatherings!
Ingredients for Chickpea Salad
- Canned chickpeas: Canned chickpeas, also known as garbanzo beans, are a great source of fiber. They do not need to be cooked prior to adding them to this dish. Just drain the liquid from them and give them a quick rinse.
- Canned corn: The natural sweetness of corn kernels pair beauitfully with the other flavors in this salad.
- Canned black beans: We’re adding more fiber in this dish with the addition of black beans.
- Cucumber: We’re dicing our cucumber fairly small so that it’s not bigger than our other ingredients.
- Grape tomatoes: Grape tomatoes are the best choice for this salad because even when you cut them into thirds or fourths the skin will keep them from getting too mushy when mixed with the other ingredients. Cherry tomatoes will work if you cut them small.
- Basil: I love to add extra fresh basil leaves to this chickpea salad but I recommend a minimum of 6. If you decide to add more then you have my full support and we are probably kindred spirits.
- Feta: Crumbled feta adds a delightful saltiness to each bite.
- Olive oil: We’re tossing the ingredients in a simple dressing of extra virgin olive oil, lemon juice, salt, and pepper.
- Lemon juice: The lemon juice adds a bright flavor that really makes this dish feel summery and fresh.
- Salt and pepper: Salt and black pepper are the only seasonings. They amplify the flavors of the other ingredients.
Can You Make This Chickpea Salad in Advance?
Yes! The flavors get more pronounced as it sits so making this a few hours before you plan to enjoy it is a good idea (but not mandatory). It’s also so good the next day! Refrigerate in an airtight container. Give it a good stir before serving.
More recipes like this:
Easy Crunchy Parmesan Broccoli Salad
Easy Creamy Veggie Pasta Salad
Easy 15-Minute Chickpea Salad
Ingredients
- 15 ounces canned chickpeas, drained and rinsed
- 15 ounces canned corn, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 medium cucumber, diced, I cut into circles and then cut circles into fourths
- 1 pint grape tomatoes, cut into thirds or fourths
- 6-8 fresh basil leaves, chopped, I like to add extra basil!
- 3½ ounces crumbled feta
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add everything to a large bowl and stir until combined.
