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Garbanzo bean salad

Chickpea Salad

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x


This chickpea salad is protein-packed and bursting with fresh flavors, perfect for a light lunch or side dish! Simple ingredients and a quick prep time make it an easy and healthy meal prep option.


  • 1 can chickpeas, drained and rinsed
  • 1 orange bell pepper, thinly sliced
  • 1/4 red bell pepper, diced (optional)
  • 1 shallot, thinly sliced
  • 1/2 cup fresh Italian parsley, chopped
  • 2 tablespoons grated Parmesan or Pecorino cheese (optional)
  • 1 tablespoon white wine vinegar
  • ½ tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried tarragon (or dried oregano)
  • 3/4 teaspoon kosher salt


  1. Drain and rinse the chickpeas.
  2. Chop all vegetables as noted in the ingredients list above.
  3. Mix all ingredients in a bowl. If omitting cheese, add a few extra pinches of salt. Store for up to 3 days refrigerated; tastes best at room temperature and if desired, add a pinch of salt or drizzle of olive oil to taste before serving.
  • Category: Main Dish
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegetarian