overhead of bowl of chickpea salad with herb sprigs to garnish

Chickpea Salad

  • Author: Katie
  • Prep Time: 20
  • Total Time: 20
  • Yield: 7 cups 1x
  • Category: Side Dish
  • Method: No cook
  • Cuisine: American
  • Diet: Vegan


This easy tasty vegan chickpea salad has a creamy avocado dressing with basil and lemon. It is a great protein source for plant based diets and is perfect to serve at potlucks, summer cookouts, picnic and barbecues.



1 avocado

1  clove garlic, minced

1 lemon, zested and juiced

½ cup chopped basil

3 tablespoons extra-virgin olive oil

1 teaspoon salt

2 15-ounce cans chickpeas, drained and rinsed

1 small cucumber, peeled, seeded and diced

1 small red bell pepper, diced

1/3 cup chopped red onion

1 cup chopped parsley


  1. Puree avocado, garlic, lemon zest and juice, basil, olive oil and salt in a food processor or mini prep.
  2. Combine chickpeas, cucumber, red pepper, red onion and parsley in a large bowl.
  3. Pour the dressing over the salad and toss to combine. Serve immediately, or chill up to 4 hours.


  • Serving Size: 1 cup
  • Calories: 209
  • Sugar: 5 g
  • Fat: 11 g
  • Carbohydrates: 24 g
  • Fiber: 6 g
  • Protein: 7 g