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Chickpea Veggie Salad

This quick and easy salad is perfect as a side dish or main. Has great texture and freshness that’s sure to become a favorite.
Course Appetizer, Lunch, Salad, Side Dish
Cuisine American
Keyword avocado egg salad, chickpea salad, chickpeas, grilling veggies
Servings 6
Author Pam


  • 2 15 ounce cans chickpeas, drained and rinsed well
  • 1/2 cup diced roma, cherry, or grape tomatoes
  • 1/3-1/2 cup diced finely red onions
  • 1 -2 jalapenos, diced seeds removed, optional if you don’t like spicy or 1/4 tsp red chili flakes
  • 6 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/3- 1/2 cup fresh parsley, chopped
  • 4 green onions, (white and green section) diced
  • 1/2 tsp coarse sea or kosher salt, more to taste if needed
  • 1/2 tsp black pepper, more if needed
  • 1/8 - 1/4 tsp sugar, gives just the right amount of sweetness


  1. 1.Place diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. Pat down with paper towels if needed. Set aside.

    2.Combine the remaining ingredients in a medium sized bowl and toss well.

    3.Add the onions and stir gently to combine.

    4.Taste and adjust seasoning with more lemon, salt, and pepper, if necessary.

    5.Cover and refrigerate until ready to serve. Best if chilled at least 1 hour.

    6.Toss again before serving. Enjoy the freshness!