Chickpea Salad

How to Make Chickpea Salad

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1. Whisk the olive oil, lemon juice, mustard, garlic, oregano, salt and pepper in a large bowl until it thickens slightly.

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2. Add the chickpeas and toss to coat, and leave them for 5 minutes to take up the dressing.

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3. Add the cucumber, tomatoes, red onion, olives, parsley and mint.

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4. Toss gently to combine and taste for salt and lemon.

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5. Serve at once, or chill for 15 minutes for a cooler salad.

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Tips for Making Chickpea Salad

• Dress the chickpeas first. They soak up the dressing while you chop, which gives a better flavour than dressing them at the end.
• Drain and dry the chickpeas well. Water clinging to them thins the dressing and makes the salad soggy.
• Add the tomatoes and cucumber just before serving if you are making it ahead. They release water and dilute the dressing if left for hours.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Chickpea Salad

• Warm pitta bread
• Grilled chicken
• Hummus

Storing & Reheating Chickpea Salad

Keeps in the fridge for up to 4 days. For meal prep, keep the tomatoes and cucumber separate until the day you eat it. It does not freeze well.

Chickpea Salad FAQ: Common Questions

Chickpea Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.