This chickpea salad is a delicious side for any meal. In fact, you can even have it for the main part of the meal because it has everything you need.

I love colorful food, so this salad makes me smile. It has contrasting colors of red and green as well as the neutral chickpeas.

Basically, all salads taste good to me. But this one is especially delicious because of the explosion of flavors.

Another salad I enjoy is this tomato cucumber corn salad with feta. It also has a lot of nutrition.

I also enjoy the variety of texture. The crisp crunch of the cucumber, the juiciness from the tomatoes, and the creamy texture of the chickpeas come together in the most delightful way.

Benefits of Chickpeas

These tasty little morsels are packed with nutrients that will keep your body running at full steam. According to Medical News Today, chickpeas have protein, calcium, fiber, potassium, the B vitamins, selenium, and much more. The antioxidants in chickpeas help to fight cancer and other diseases.

Chickpea Salad Ingredients

The list of ingredients is very short. Of course, you need chickpeas. You also need small tomatoes, cucumber, greens, and Italian dressing.

I typically use cherry tomatoes when I can find them. However, this time, the grape tomatoes were on sale, and I can’t resist a good deal.

For the greens, you can use spinach, kale, lettuce, or whatever you like. I almost always have fresh spinach, so that’s what I used.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.

How to Make Chickpea Salad

This salad is ridiculously easy to make, so the payoff is great. You basically just toss all of the ingredients into a bowl, toss, and serve.

It’s that easy, but I’ll show you step-by-step how I do it. First of all, start by draining the chickpeas. Pour them into your mixing bowl

Next, add the halved tomatoes. You can add a few more than the recipe calls for if you like.

Then, add the chopped cucumber. I like small pieces, but it’s up to you how small you want them.

Next, add the chopped greens. I used spinach. However, kale is typically my second choice because it’s also packed with nutrition.

Finally, pour in the salad dressing. You can use any type of Italian dressing you like.

Using a couple of spoons, gently toss the salad until everything is coated with the salad dressing.

More Recipes

If you like salads that serve as the main entrée, you’ll love this creamy shrimp salad. Or if you’re looking for another side salad, try this Greek olive and feta salad.

One of the best main dishes to serve this chickpea salad with is this lemon chicken and orzo dinner. I also like it with these creamy ranch pork chops.

For dessert, try this delicious and creamy lemon meringue pie. You’ll feel like you’re floating on a cloud.

See this recipe shared at Full Plate Thursday, Weekend Potluck, and Meal Plan Monday.

Please feel free to share!