Chickpea Salad has everything—crunchy chickpeas, fresh chopped veggies, and a bright lemon dressing you’ll want on everything.
Author’s Notes
This Chickpea Salad > Everything Else Right Now
I’ve been having a moment with couscous salads. It started with a Greek version, then came the Italian one, and later this summery one joined the mix.
But this Mediterranean Chickpea Salad? I am convinced it’s the best one on the internet. I know there are a lot of versions out there, but this one hits all the boxes—crispy chickpeas, a bright lemony dressing, and the perfect mix of textures.
It’s fresh, filling, and the kind of salad I keep craving again and again.
Chickpea Salad Ingredients
The full recipe is below, but here are a few quick notes:
- Chickpeas: Rinse, drain, and dry well so they roast up nice and crisp.
- Spices: A few simple spices bring big flavor—skip the cayenne if you don’t want heat.
- Pearled couscous: Bigger than regular couscous with a chewy bite, kind of like orzo.
- Veggies: Chop everything small and even so it mixes in well.
- Lemon dressing: My favorite—just the right balance of sweet and tangy.
Variations
Simply skip the feta to keep this Chickpea Salad vegan.
How To Make Chickpea Salad
- Prepare the chickpeas and toss in olive oil, spices, and cook until they are crisp.
- Prepare the couscous according to package instructions.
- Chop the vegetables and toss them together.
- Prepare the dressing by adding everything to a jar, sealing it, and shaking.
- Top with feta cheese. Serve as a salad or meal prep it.
Quick Tip
To meal prep: Divide couscous and chopped veggies into containers, keep dressing and olives separate, and add lemon, feta, and dressing just before eating.
Chickpea Salad Goes With:
- Grilled Chicken or Salmon: Light proteins that match the fresh flavors.
- Falafel or Hummus with Pita: For a full Mediterranean-style spread.
- Crusty Bread or Pita Chips: Great for scooping.
- Stuffed Sweet Potatoes: Spoon the salad right on top for a fun meal.
- Greek Meatballs or Kofta:For a warm and savory side or a hearty salad add-in.
Featured Comment
“This salad is DELICIOUS! I made it for my lunches as a stay at home mom. Even my 1 year old enjoyed it! It’s sweet, tangy, spicy, crunchy, smokey. It’s everything all in one! Even my boyfriend (who is notorious for disliking cold salads) loved it!”
– Bela
Storage
Keep salad and dressing in separate containers. Store in the fridge and enjoy within 3–4 days.
More Amazing Salad Recipes:
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Couscous Mediterranean Salad
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Strawberry Salad
Chickpea Salad
Equipment
- Sheet pan (15" x 10") lined
Ingredients
- 1 can (15-ounces) chickpeas rinsed, drained, and dried
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/4 teaspoon cayenne pepper optional
- 1/4 teaspoon salt
- 1 cup pearled couscous see note 1
- 1-1/2 cups chopped cucumber
- 1-1/2 cups halved cherry tomatoes
- 1/2 cup chopped Kalamata olives
- 1/4 cup finely chopped flat-leaf parsley
- 1/2 cup jarred roasted red bell pepper diced, optional
- Crumbled feta cheese optional
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon-style mustard
- 1 teaspoon dried oregano
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 large lemon
Instructions
- Roast Chickpeas: Preheat oven to 400°F. Thoroughly dry the rinsed chickpeas—using a salad spinner works great. Add the chickpeas to a bowl with oil and spices. Toss to coat. Spread on a lined sheet pan and roast for 18–22 minutes, shaking halfway. I like them best at 20 minutes—crispy but not too hard.
- Couscous: Prepare according to package directions or according to method in note 3.
- Dressing: Zest a lemon for 1/2 tsp and juice it for 3 tbsp. Add everything to a jar, then season to taste (I use 1/2 tsp salt & 1/4 tsp pepper). Seal and shake well. Taste and adjust if needed.
- Assemble: Add cooled couscous to a large bowl then add in the veggies and cooled chickpeas. Drizzle on dressing only to what you’ll eat that day—salad doesn’t sit well once dressed. Sprinkle feta on each serving, if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did anyone else have trouble getting the chick peas to get crunchy? 20 minutes at 400 left them still mushy …. Still have them in the oven at a lower temp now – and they’ve been in there almost an additional 30 minutes. Anyone else have this issue? Otherwise I cannot wait to serve this salad!!!
They’re not super crunchy, but should be crisp like roasted veggies. Did you make sure they were super dry before tossing them with oil on the pan? If they’re wet they’ll steam and be mushy!
Wish I could give it more stars!!!! Amazing flavor. I added finely chopped red onions and raw red peppers 🥰🥰. Thank you! Can’t wait to try your other creations.
So thrilled to hear this! Thanks Monica!
oh my gosh, this is very good. I didn’t even add the chickpeas yet because I’m making them from dry. Only changes I made were to use maple syrup instead of honey (all I had on hand), and I added fresh oregano as well as dry. don’t skip on the lemon zest and feta cheese — this is bright and zesty and delicious!
YAY! I am so thrilled to hear this! Thanks so much Leslie! 🙂
I made this for a Framily dinner and everyone loved it! It was filling and so refreshing!! Loved everything about this dish!!
I am so thrilled to hear this! Thanks so much Lauren! 🙂
This recipe is everything I want–healthy (veggie-based), satisfying, colorful…
I used fregola (Sardinia) instead. Couldn’t find the Israeli pearl couscous. I didn’t come with a packet of flavoring so I used the same cumin and salt from the chickpeas. There’s plenty of flavor in jarred peppers & homemade dressing.
I took out all of the spicy spices for my younger one who can’t yet handle even basic table pepper.
Thanks for the reminders to not add olives or dressing until to eat because of the effects!
Delish! So glad you were able to make the work and enjoyed! Thanks for your comment! 🙂
I made this today!!! So filling! Everyone loved it! We are slowly getting rid of meats we have on hand to be more plant based, so i threw in some sautéed chicken chunks prepared in Tuscan herb olive oil. Loved the recipe, was worried about the cucumber 🥒 but it definitely added a crispness and over all loved it!
Delish! So glad you enjoyed! Thanks Jennifer! 🙂
I meal prepped this for the week and it is sooo good. So fresh and tasty. I added red onion and it was great.
Yay! I am so happy to hear this! Thanks Tiffany! 🙂
Made this exactly as written with the flavored couscous. My husband and I had it for a meatless dinner. It was very good. We will definitely make it again. Thanks
How long does the dressing usually keep for? I’m on day 5 and it’s looking a little curtled?
This dressing lasts 4-5 days in the fridge!
Love this salad! It is so flavorful it doesn’t seem like I’m eating healthy! I’ve also made with Quinoa and regular couscous. Either way…it’s still enjoyable.
I am so happy to hear this! Thanks Sharry! 🙂