Marinated Chickpea Salad

This marinated chickpea salad is perfect for busy meal prep weeks! Enjoy it on its own, on top of salads, bowls, or in lettuce wraps. Ready in 10 minutes with less than 200 calories per serving.

Let me introduce you to the easiest snack, or lunch — this marinated chickpea salad. A simple way to elevate a can of chickpeas.

Ready in just 10 minutes, these chickpeas are delicious and easy—exactly the way I like my recipes these days! I love them wrapped up in lettuce, in tacos, in grain bowls, you get the idea.

Why I love this recipe

I’m a big bean fan. As a Registered Dietitian, it’s one of the foods I’m constantly trying to make more fun for my clients. Most of them think that beans are boring, and like vegetables, they can be if you don’t know how to prepare them correctly.

This marinated chickpea salad is one of the easiest ways to prepare canned beans. It’s similar to my other marinated bean recipes, my marinated white beans and lentil salad. Just add in a few chopped vegetables, aromatics and good quality olive oil. Season to taste, then enjoy!

Ingredient Notes

• Olive Oil: The quality of the olive oil really does make a difference in this chickpea salad, so I recommend tasting your olive oil to make sure you like it. This recipe was tested with the following brands; Kosterina, Zoe, California Olive Ranch Miller’s Blend, and Laconiko (personal favorite).
• Cherry Tomatoes: I love the subtle acidity of the tomatoes in this salad, and I use cherry for appearance but regular, chopped tomatoes will work as well.
• Parsley: You need some herbs to add some freshness to these garbanzo beans; parsley is my go-to, but dill or basil will also work.

Substitutions

Like most easy recipes, you can do so many substitutions and variations. White beans will work instead of chickpeas. Dill, basil or both are good options instead of the parsley. If you want to add more vegetables, then I recommend celery or bell peppers.

If you want to make this chickpea salad more Mediterranean-inspired, like my Greek orzo salad, you can add some feta or kalamata olives.

How to Make

Step 1: Marinate the Chickpeas

Add the chickpeas to a large bowl and cover with olive oil and salt. Let sit for 10 minutes or so, while you prep the vegetables. This is optional, but if you plan on enjoying right away, then I recommend letting the chickpeas marinate a bit.

Step 2: Add the Rest

Add in the rest of the ingredients and toss together. Now taste. Add in more olive oil if it’s too dry or needs more bite (more onion will also work!) Add in more lemon juice if you want more brightness or tartness. More fresh herbs will make the chickpeas pop, and a little more salt will help accentuate all the flavors.

Enjoy right away, or let them marinate in the fridge. I think these taste best at room temperature.

Chef Tips for Success

Taste and Adjust: The key to this marinated chickpea salad is to balance all of the flavors. This is perhaps the most important tip. After marinating and combining all ingredients, taste a small spoonful. Does it need more salt? More acid? A touch of sweetness? Adjust as needed. Think about the classic sweet, sour, salty, savory, and sometimes spicy. Mix together, then adjust as desired based on taste preference.

• Acids: I like lemon juice or red wine vinegar in this chickpea salad, but other acids will work too: lime juice, apple cider vinegar, red wine vinegar, or white wine vinegar.
• Fats: Good quality extra-virgin olive oil is best, but feta and avocado will provide additional creaminess and fatty richness.
• Salty/Umami: A good pinch of salt is helpful, even though the chickpeas are also salted. If you want more saltiness or plant-based umami flavor, consider adding in capers, olives, sun-dried tomatoes, and nutritional yeast. A dollop of my olive tapenade mixed in is great!
• Sweet: A tiny pinch of sugar, maple syrup, or agave can balance if it’s too acidic.

Chop Ingredients Evenly: Aim for similar-sized pieces for all your add-ins (cucumbers, parsley, red onion) to ensure even flavor distribution and a pleasing texture.

Fresh Herbs are Key: Dill, parsley, cilantro, mint, and basil are all excellent choices for chickpea salad.

Chill Time is Your Friend: While initial marination can be quick, a longer chill time (at least 30 minutes, ideally a few hours) allows the flavors to meld and deepen beautifully.

Good Olive Oil: A final drizzle of good olive oil just before serving can elevate this chickpea salad significantly.

More Chickpea Recipes

• Chickpea Salad Sandwich
• Marry Me Chickpeas
• Easy Chickpea Curry with Coconut Rice
• Slow Cooker Butter Chickpeas
• Avocado Chickpea Salad Sandwich

If you try this marinated chickpea salad, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!