Vegan Chickpea Salad {Gluten Free + Dairy Free}

This easy chopped vegan chickpea salad is made with a rainbow of fresh veggies, creamy avocado, dill, parsley, green onions, and a simple lemony dressing. A healthy and unique salad recipe that’s perfect for a quick lunch, summer BBQ, or potluck. Vegan, vegetarian, dairy free, gluten free!

A quick note on this recipe! The original version of this post was published back in 2019. Since then I’ve re-tested the recipe, refreshed the photos, and updated the content. I’m republishing it for you today to enjoy! The recipe is slightly different, so if you want the original just shoot me an email and I’ll send it your way! I hope you continue to make and love this delicious chickpea salad. xo

I don’t think anything says summer quite like a colorful chopped salad that is ready for all the outdoor meal opportunities!

Summer is the best time for easy salads like this where you can swap out the veggies, herbs, and dressing based on what you have on hand or what is fresh from the garden. We love to make it with fresh corn, cherry tomatoes, crunchy cucumbers, sugar snap peas, and radishes, but the options are literally endless.

It’s perfect for when you want to throw together a quick and healthy lunch or dinner that will last in the refrigerator for a few days.

And the result is always filling, satisfying, and SO incredibly delicious!

Why you’ll love this chickpea salad

It is:

• Hearty and flavorful
• Fresh
• Nutrient dense
• Simple and easy to make
• Made without mayo
• Customizable
• Vegan + gluten free
• Bright and colorful
• Perfect for summer BBQ’s and potlucks
• Super delicious!

Ingredients and substitutions

One of the most wonderful things about this salad (besides how tasty it is!) is that you can use any variety of veggies you’re craving.

This is the combination of ingredients that we love the most

• Chickpeas – Canned chickpeas work perfectly for this recipe, and make it easy to throw together on a whim.
• Sweet corn – Raw, steamed, or grilled all work! If you have leftover grilled corn on the cob this would be an excellent way to use it.
• Cucumber – Fresh and crunchy, cucumber adds a welcome bit of texture and flavor.
• Cherry tomatoes – Bursting with sweetness.
• Sugar snap peas – Bonus points if they’re fresh from the garden!
• Radishes – For a little peppery bite and added crunch.
• Avocado – Super creamy and a delightful contrast in texture.
• Green onions – Green onions add a little fresh zing! Can be swapped for finely diced red onion, shallots, or omitted.
• Fresh herbs – Every salad is better with fresh herbs. We love a combination of parsley and dill but feel free to swap for chives or cilantro.
• Simple lemony dressing – Made from scratch with lemon juice, grainy mustard, olive oil, maple syrup or honey, and salt and pepper. It’s so easy to make and so much better than store bought salad dressing!

Are chickpeas and garbanzo beans the same thing?

Chickpeas and garbanzo beans are the same type of bean, so there is essentially no difference between them except for how they are labeled! The name chickpea stems from the latin name cicer arietinum, which is the family of legumes that chickpeas (and many other beans) belong to, and garbanzo is the Spanish variation of the name.

Health benefits of chickpeas

Chickpeas are super nutrient dense and contain many health benefits. A truly healthy legume that makes an excellent addition to any home pantry!

They are:

• Rich in plant based protein at 39 grams per cup.
• High in dietary fiber at 35 grams per cup to help keep you feeling full longer.
• A good source of vitamins and minerals like Manganese, Folate (Vitamin B9), Copper, Iron, Zinc, Magnesium, B6, and Potassium.

They may also help manage blood sugar levels, support digestion, promote brain health, and prevent iron deficiency.

Recipe variations

If you’re wondering what other ingredients you can put in chickpea salad here’s some ideas.

• Asparagus
• Broccoli florets
• Olives
• Artichokes
• Roasted beets (keeping in mind your salad with turn pink!)
• Vegan feta cheese
• Jalapeño
• Bell pepper
• Other types of beans
• Fresh spinach or massaged kale

How to make vegan chickpea salad

After prepping the veggies and herbs this salad can be assembled in a flash!

Here’s the step-by-step

• Add salad ingredients to a large bowl. Add chickpeas, sugar snap peas, diced cucumber, cherry tomatoes, corn, radishes, avocado, fresh herbs, and green onions to a large bowl. Set aside.
• Make lemony dressing. In a small bowl whisk together lemon juice, olive oil, mustard, maple syrup or honey, kosher salt, and black pepper until emulsified.
• Toss salad. Pour dressing over salad and toss until well combined. Season to taste with salt and pepper.
• Serve and enjoy. Enjoy immediately or cover and store in the refrigerator until ready to serve!

Can this salad be made in advance?

Yes! This salad is quite hardy and can easily be made a day or so ahead of time.

And because all of the veggies are raw it holds up really well in the refrigerator or in a cooler for a few days. I would even say that it might be better the second day when the chickpeas and veggies have had a chance to marinate in the dressing for awhile.

You may want to consider leaving the avocado out until ready to serve to keep it from getting overly soft and browning.

Serving suggestions

This salad is delicious on it’s own as a satisfying vegan lunch or dinner, but could also be served alongside other summer BBQ fare.

It would also be a delicious start to a summer chickpea salad bowl. Just add to a base of tender salad greens with a cooked grain like rice or quinoa, some extra protein like marinated tofu or tempeh, a tablespoon or two of toasted seeds or nuts, and some more fresh herbs. YUM!

Storage

This salad will keep in a sealed container in the refrigerator for 3-4 days, though the texture will be best if eaten within 1-3 days.

If you plan to make for meal prep you may want to wait to add the avocado until you’re ready to serve.

Looking for some other ideas for what to make with a can of chickpeas? Try these recipes!

• Lemony Chickpea Feta Salad
• 30 Minute Chickpea and Tomato Curry Soup
• Honey Mustard Chickpea Kale and Avocado Salad
• Loaded Greek Salad Bowl with Crispy Chickpeas
• Easy Gluten Free Italian Pasta Salad

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