Chickpea Salad Recipe

aerial shot of chickpea salad in a white ceramic bowl with a spoon

4 from 1 vote

This chickpea salad is a Mediterranean-style wholesome, vegetarian salad. Learn how to make chana salad in a few simple steps.

Prep Time30

Total Time30

Course: Salad

Cuisine: Mediterranean

Servings:

Calories: 691kcal

Author: Hina Gujral

Equipment

Salad Mixing Bowl

Ingredients

Ingredients For Salad

1 Cup (250 gram approx) canned or boiled chickpeas (see Note 1)
⅓ Cup onion, finely chopped
⅓ Cup cucumber, finely chopped
⅓ Cup red bell pepper, finely chopped
⅓ Cup yellow bell pepper, finely chopped
¼ Cup green olives, sliced
¼ Cup parsley, finely chopped
¼ Cup cilantro, finely chopped
2 tablespoon feta cheese, crumbled

Ingredients For Salad Dressing:

½ Cup extra virgin olive oil
2 tablespoon lemon juice
1 tablespoon minced garlic
1 teaspoon Dijon Mustard
Salt & pepper to taste

Instructions

Get your chickpeas (canned or freshly boiled) ready by draining all the liquid from them. Let them sit on a strainer for a few minutes. If they are hot/warm, allow them to cool down completely before adding to a salad.
Mix chickpeas, vegetables, olives, and herbs in a salad bowl.
Add all the ingredients for dressing/vinaigrette (olive oil, lemon juice, salt, pepper, garlic, mustard) to a bottle. Close the lid. Shake to emulsify oil and lemon juice. Taste and add more seasoning if required.
Pour dressing over the salad. Toss it gently to coat the chickpeas and vegetables in the dressing. Sprinkle feta cheese.
Chickpea Salad is ready to serve.

Notes

Note 1) You can boil chickpeas (chana) at home for this salad. Soak dried chickpeas in water for 6 hours. Pressure cook them with 2 cups of water, salt, garlic, and bay leaf. Make sure they are firm and not overcooked/too soft. Allow them to cool down. Strain the liquid. Use for making salad or store in the refrigerator.

Note 2) For a vegan salad, do not add cheese. Except, for cheese, all the ingredients of this salad are vegan friendly.

Nutrition