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    You are here: Crunchy Creamy Sweet / Salad / Chickpea Salad

    Chickpea Salad

    Published: Jun 15, 2020 · Modified: Jun 24, 2020 by Anna 5 Comments · This post may contain affiliate links.

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    This Chickpea Salad with garlic Parmesan vinaigrette is a light and fresh salad with garbanzo beans, lettuce, tomatoes, corn and onion. Perfect quick and easy lunch or a side dish to a light meal!

    I have been on a salad craze lately. I am obsessed with this BLT Pasta Salad and my Black Bean Taco Salad. Now this Easy Chickpea Salad joins the club.

    Salad with chickpeas in a bowl.

    Chickpeas are my favorite to use in salads, right next to black beans. I keep them for soups and chilis. But chickpeas are welcome in my salad bowl for another reason: my kiddos love them! They do not have a strong bean-y flavor, they look different and fun and are not as mushy as other beans. They are high in fiber and protein. The simple vinaigrette features my favorite savory flavor combo: garlic and Parmesan. I use it in rolls, roasted baby carrots and corn on the cob. It's my favorite and now I can enjoy it in a salad dressing form.

    Ingredients:

    • chickpeas: also called garbanzo beans; canned, drained and rinsed
    • lettuce: I used Romaine but iceberg works just fine too
    • corn: fresh, canned or frozen (thawed)
    • tomatoes: I used Roma but cherry tomatoes work too
    • onion: I really enjoy red onion in salads so that's what I used; feel free to skip it if you don't like it
    • olive oil: I recommend extra virgin
    • lemon juice: for brightness
    • seasoning: salt, pepper, oregano
    • garlic: fresh, minced but garlic powder works too
    • Parmesan: freshly grated
    Salad ingredients in a bowl.

    How to make chickpea salad?

    • In a small jar, combine all vinaigrette ingredients. Shake well.
    • Drain and rinse chickpeas.
    • Place all veggies in a bowl.
    • Pour in dressing and toss to coat.
    • Serve right away.
    Salad in a glass bowl with dressing pouring in.

    Expert tips:

    • When draining the chickpeas, reserve the liquid. It is called aquafaba and can be used in place of egg whites in desserts!
    • If you love roasted chickpeas, feel free to use them in this salad. They will give it a nice crunch, just like croutons!

    More easy salad recipes:

    • Mediterranean Couscous Salad
    • Asian Chopped Salad
    • Fresh Corn Salad
    • Quick Radish Salad

    For more recipes like this one, feel free to browse our Salad Category.

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Salad with chickpeas in a bowl.

    Chickpea Salad

    Author: Anna
    Chickpea Salad with garlic Parmesan vinaigrette is a light and fresh salad with garbanzo beans, lettuce, tomatoes, corn and onion. Perfect quick and easy lunch or a side dish to a light meal!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad
    Cuisine American
    Servings 6 people
    Calories 271 kcal

    Ingredients
     
     

    for salad:

    • 15.5 oz can of chickpeas drained and rinsed
    • 3 cups chopped Romaine lettuce
    • 1 cup chopped tomatoes I used Roma
    • 1 cup whole kernel corn
    • 1/2 cup chopped red onion

    for the dressing:

    • 1/4 cup extra virgin olive oil
    • 1 tablespoon lemon juice
    • 1/2 tsp dried oregano
    • 1/4 tsp kosher salt
    • 1/4 tsp ground black pepper
    • 1 tsp minced garlic
    • 1/2 cup grated Parmesan cheese

    Instructions
     

    • In a large bowl, toss together chopped lettuce, tomatoes, corn and red onion.
    • In a small measuring cup, whisk together oil, lemon juice, spices and garlic. If desired, you can add Parmesan to the dressing. I prefer to sprinkle it over the salad just before serving.
    • If serving salad later, keep dressing separate and toss with salad just before serving.

    Notes

    • When draining the chickpeas, reserve the liquid. It is called aquafaba and can be used in place of egg whites in desserts. Google and find a way to use it! 
    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

    Nutrition

    Calories: 271kcal | Carbohydrates: 27g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 330mg | Potassium: 405mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2185IU | Vitamin C: 8.2mg | Calcium: 152mg | Iron: 3mg
    Tried this recipe?Leave a comment with rating below!

    This post was originally posted on July 17th, 2017 and updated on June 15th, 2020.

    More Salad Recipes

    • Chickpea Quinoa Salad
    • Olive Garden Salad Dressing
    • Homemade Ranch Dressing and Dip
    • Leftover Turkey Salad

    Reader Interactions

    Comments

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      Recipe Rating




    1. Lauren says

      July 22, 2017 at 1:37 pm

      5 stars
      I always forget how easy and delicious it would be to add chickpeas to our salads!

      Reply
    2. Maryanne says

      July 21, 2017 at 5:48 pm

      5 stars
      I love chickpeas! With the corn and tomato, this is the perfect summer salad!

      Reply
    3. carrie says

      July 21, 2017 at 8:35 am

      5 stars
      I just love chickpeas! 🙂 Think I just may be whipping up this salad for lunch today.

      Reply
    4. Kimberly says

      July 21, 2017 at 12:55 am

      5 stars
      This is such a yummy salad, love the variety of textures!

      Reply
    5. Amanda says

      July 20, 2017 at 7:32 pm

      5 stars
      Summer is the perfect time to be on a salad kick. It's perfect!

      Reply

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    Crunchy Creamy Sweet Anna

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