This easy, veggie-forward chickpea salad is made with a colorful rainbow of ingredients – cucumber, tomatoes, radishes, sugar snap peas, sweet corn, creamy avocado, dill, parsley, green onions, and an exceptionally bright, lemony dressing. It’s a wholesome and unique salad that’s perfect for a quick lunch, summer BBQ, or potluck!
There’s so much to love about this chopped chickpea salad!
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 one, or our recipes for Lemony Feta Chickpea Salad or this Smashed Chickpea Salad. Where the ingredients are simple but really shine based on what you have on hand or what is fresh from the garden.
Our favorite way to make it? With fresh sweet corn, cherry tomatoes, crunchy cucumbers, sugar snap peas, radishes, and plenty of fresh herbs. But the options are literally endless.
It’s the perfect recipe for when you want to throw something together that’s packed with veggies, and will last a few days in the fridge.
The result is always filling, satisfying, and SO incredibly delicious!
Recipe variations
The type of vegetables you could add to this salad are only limited by your imagination! These are some suggestions to get the wheels turning if you need some inspiration for alternative ingredients.
- Asparagus
- Broccoli florets
- Olives
- Marinated artichokes
- Sliced pepperoncini peppers
- Feta cheese
- Bell pepper
- A different type of bean
- Baby spinach or thinly sliced kale
How to make this gorgeous chickpea salad
After prepping the veggies and herbs this salad comes together SO quickly!
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.
If you do make it ahead of time, the only alteration I would suggest is to wait to add the avocado until just before serving to prevent it from turning brown and getting overly soft.
Serving suggestions
This salad is delicious on it’s own as a satisfying plant-based lunch, but could also be served alongside other summer BBQ fare.
It would also be a delicious start to a summer chickpea salad bowl! By adding a base of tender salad greens with a cooked grain like rice or quinoa, a tablespoon or two of toasted seeds or nuts, a cooked protein, and some more fresh herbs to garnish, you’d have a super-incredible summer bowl dinner!
If you enjoyed this chickpea salad we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Summery Veggie-Packed Chickpea Salad (Dairy Free!)
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This easy, veggie-forward chickpea salad is made with a colorful rainbow of ingredients – cucumber, tomatoes, radishes, sugar snap peas, sweet corn, creamy avocado, dill, parsley, green onions, and an exceptionally bright, lemony dressing. It’s a wholesome and unique salad that’s perfect for a quick lunch, summer BBQ, or potluck!
Ingredients
For the salad
- 1 15-ounce can of chickpeas, drained and rinsed
- 1 cup sugar snap peas, cut into 1/4 inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 cup corn kernels, grilled, fresh, or frozen and thawed
- 1/2 cup diced radishes
- 1 medium avocado, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 4 green onions, thinly sliced
For the dressing
- 3 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 2 teaspoons grainy mustard
- 2 teaspoons maple syrup or honey
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Add all the chopped 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 the 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 the salad. Pour dressing over salad and gently toss together 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 dig in!
Notes
This salad is quite hardy and can easily be made a day or so ahead of time.
This salad should keep in a sealed container in the refrigerator for up to 4 days, though the texture will be best if eaten within 1-2 days. If making ahead of time, I would wait to add the avocado until just before digging in!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Cold prep
- Cuisine: American
Cherish says
This was delicious! Definite make-again.
Cathy says
Great recipe. Very tasty and fresh tasting. Used red pepper instead of sugar snap peas and added some black beans. Great dish for these hot summer days.
Nyssa Tanner says
That sounds delightful Cathy! So glad you enjoyed 🙂 – Nyssa
Cathy says
Not vegan but made this recipe. Great recipe! Added some black beans (canned) and red pepper instead of the sugar snap peas and radishes. Delicious. Great for these hot summer days. Will definitely be making it again.
Nyssa Tanner says
There really is nothing like a fresh and filling salad on a hot day! Glad that you enjoyed this recipe and your substitutions sound fabulous! – Nyssa
Mary Beth says
I made it as directed in the recipe and it was just DELICIOUS! And it was so easy. I have tried so many online salad recipes and rarely make them twice, but this one will be in my permanent rotation. Thank you so much!
Nyssa Tanner says
That’s the highest compliment, Mary Beth! So glad you enjoyed this salad recipe – happy cooking! – Nyssa
Elizabeth says
Great recipe! I used diced red pepper and (canned) black beans instead of sugar snap peas and radishes. Topped off salad with roasted and salted pepitas. Loved how colorful and flavorful it was. Very tasty. Great meal for these hot summer days.
Nyssa Tanner says
That combination sounds delicious! Always a fan of adding some roasted nuts or seeds to salads for texture. Thanks for the thoughtful comment, and happy cooking 🙂 – Nyssa
wonderfulcook says
I made this vegan chickpea salad last night for the first time and it turned out PERFECT! Thanks for this delicious recipe. So simple with just a few basic ingredients!
Nyssa Tanner says
I’m so glad to hear you loved it! Simple and delicious is always what I’m after 😉 Happy cooking!! – Nyssa
Crystal Miller says
Delicious! Left out the asparagus (husband won’t eat it) and added in the feta and avacado. Perfect lunch for a hot summer day.
Nyssa Tanner says
I love those additions! This salad is perfect with some feta and avocado. So glad you enjoyed!! 🙂