Salad with chickpeas in a bowl.

Chickpea Salad

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!

Course Salad
Cuisine American
Keyword chickpea salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 271 kcal
Author Anna


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
US Customary - Metric


  1. In a large bowl, toss together chopped lettuce, tomatoes, corn and red onion.
  2. 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.
  3. If serving salad later, keep dressing separate and toss with salad just before serving.

Recipe Notes

Nutrition Facts
Chickpea Salad
Amount Per Serving
Calories 271 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 330mg14%
Potassium 405mg12%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 5g6%
Protein 11g22%
Vitamin A 2185IU44%
Vitamin C 8.2mg10%
Calcium 152mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.