Chopped Chickpea Salad is an ideal light lunch for busy days. This flavorful salad combines chickpeas, crisp chopped vegetables, fresh parsley, and a bright lemon dressing with za’atar (or your preferred seasoning). It’s great on its own, piled into a pita, served over hummus, or topped with grilled chicken.
Chickpeas in salads are my go-to.
When I plan meals for the week, salads are always near the top of the list. Lunch can be hectic—feeding Andrew after nap time and rushing to pick up Will from preschool—so prepped salads portioned out ahead of time keep my week on track.
This chopped chickpea salad is wonderfully versatile. You can customize it to your taste by adding different cheeses, roasted vegetables, or proteins. I often try feta, goat, or blue cheese; roasted red peppers or artichoke hearts are also delicious additions.
The dressing is a simple lemon and olive oil vinaigrette with za’atar for a savory, herbaceous note.
Za’atar is a Middle Eastern spice blend that pairs beautifully with lemon and olive oil. If you can find a good jar, it makes a lovely addition to salads. If za’atar isn’t available or you prefer something different, try sumac, paprika, or oregano instead.
If you don’t have za’atar, substitute an equal amount of sumac, paprika, or oregano for a different but still delicious flavor profile.
Chopped Chickpea Salad
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 celery stalks, chopped
- 1/2 cucumber, chopped
- 1/2 green pepper, chopped
- 1/4 onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup parsley, chopped
- 1/2 lemon, juiced
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon za’atar (optional; substitute sumac, paprika, or oregano)
Instructions
- In a large bowl, combine the chickpeas, celery, cucumber, green pepper, onion, cherry tomatoes, and parsley.
- In a jar, combine lemon juice, olive oil, salt, and za’atar (or chosen seasoning). Put the lid on and shake until emulsified.
- Pour the dressing over the salad and toss to combine. Adjust seasoning with more salt, pepper, lemon, or oil to taste.
- Refrigerate for at least one hour to let flavors meld. Serve cold.
Notes
- If you have leftovers, store the salad in an airtight container in the refrigerator. When reheating or serving later, you may need to add a little extra olive oil or lemon if the salad has absorbed the dressing.
- Optional additions: feta, goat, or blue cheese; cubed mozzarella; sliced roasted red peppers; artichoke hearts; or grilled chicken for extra protein.
Nutrition
Carbohydrates: 4g,
Protein: 1g,
Fat: 5g
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?
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