Easy Chickpea Salad
Published May 22, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons lemon juice (from 1 lemon)
1 tablespoon white vinegar
1 teaspoon honey or maple syrup
1 garlic clove, grated
Kosher salt and freshly ground black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
½ English cucumber, diced (about 1 cup)
½ red onion, diced (about 1 cup)
1 medium tomato, diced (about 1 cup)
¼ cup chopped parsley
¼ cup chopped dill
3 tablespoons extra-virgin olive oil
Za’atar to taste, plus warm pita or rice for serving (optional)
Nutritional analysis per serving (6 servings)
41 grams carbs; 313 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 11 grams fiber; 634 milligrams sodium; 12 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together lemon juice, vinegar, honey, garlic, 1 teaspoon salt and ½ teaspoon pepper. Add the chickpeas, cucumber, onion, tomato, parsley and dill to the bowl; toss together until evenly coated, then drizzle the oil evenly over everything and toss again.
- Step 2
Taste and adjust salt and pepper to your liking. Serve immediately, sprinkled with za’atar to taste, alongside warm pita bread or over rice if desired. Leftovers will keep in the refrigerator, in an airtight container, for up to 5 days.
Private Notes
Comments
This is indeed very easy and splendid! I added the red onion first so that it would soften up in the lemon juice some. I ended up using all dill, as my parsley had gone bad, and I would’ve appreciated some parsley. I would add more tomato next time, or perhaps chop up a whole tomato, as opposed to quartering grape tomatoes, so that there was more juice to mingle with the dressing. But if you’re worried about too much acid, grape tomatoes are the way to go. Served over lettuce alongside slabs of sheep’s mill feta,cornichons, olives, and my local bakery’s Za’taar focaccia. Divine!
I make a derivative of this all the time, but mine is even easier! I only use vinegars (apple cider and/or red wine usually), skip the herbs (salt & pepper), and may use persian cucumbers and halved/quartered cherry/grape tomatoes. My version almost always contains feta (Bulgarian variety preferred) and maybe olives.
@Melissa - did you skip the red onion also?
I added 8 oz of crumbled feta, used the whole English cucumber, and added an extra small tomato because I wanted to use them up. I had some dill trying to bolt in the garden so I was able to trim it back for this salad along with some parsley from the garden. What I like about this recipe is how versatile it is. My husband didn’t like it until I added the feta so it will be a permanent addition.
Has anyone tried this with beans other than chickpea? Perhaps a sturdy white bean variety?
mizembee, That sounds like a great idea! In other recipes, I've substituted cannellini beans for chickpeas, and vice versa. The salad would still look pretty, too. 😊
Absolutely delicious, fast and easy. Had to use dried dill - no fresh available - and subbed in quartered cherry tomatoes because I needed to use them. The combination of flavors is so fresh, I can't wait to have leftovers for lunch smushed into a pita with vegan mayo, maybe add some feta. Yum.