Chickpea Salad Recipe

Prepare chickpeas

Drain the canned chickpeas into a fine-mesh sieve and rinse under cold water until the water runs clear. Shake off excess water and transfer to a large mixing bowl. If you prefer a firmer texture, lightly pat dry with paper towels.

Prep vegetables and herbs

Seed and dice the cucumber into roughly 1/2-inch pieces. Halve the cherry tomatoes. Finely dice the red bell pepper and very finely dice the red onion so it disperses without overpowering the salad. Chop the fresh parsley. Add all prepared vegetables and parsley to the bowl with the chickpeas.

Add cheese and seeds (optional)

If using, crumble the feta and add to the bowl. Add toasted sunflower seeds or chopped toasted almonds for crunch.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, ground cumin, honey or maple syrup (if using), kosher salt, and freshly ground black pepper. Whisk vigorously until emulsified, or close the jar and shake until well combined.

Taste the dressing and adjust seasoning: add more salt, pepper, or a squeeze of lemon if needed to balance acidity and saltiness.

Pour about three-quarters of the dressing over the salad and gently toss to combine, making sure vegetables and chickpeas are evenly coated. Reserve the remaining dressing in case you want to add more just before serving.

Let the salad rest for at least 10 minutes at room temperature to allow flavors to meld. If not serving within an hour, refrigerate; the salad will keep well for 2–3 days, but bring to room temperature or toss again before serving as flavors settle and olive oil may firm up when chilled.