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?
Delicious! Especially good chilled. I added 1/3 c Kalamata olives and 1/4 c pepperoncini. I also let the red onion soak in the lemon juice before adding all other ingredients.
How about printing inside the recipe the equivalent amounts of dried chickpeas for readers who prefer to cook their own? Tinned chickpea liquid contains a multitude of unseen minerals for those needing to limit: sodium, potassium, etc. More easily controlled when cooking them from dried.
my kids and husband all liked this! I used cilantro instead of parsley bc thats whatbI had on hand. Great summer salad!