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Chickpea Salad

Mexican Chickpea Salad is made from fresh crisp herbs and vegetables, and is so refreshing! This cold salad recipe is a favorite in the warmer spring and summer months and requires only 7 ingredients. It’s easy to make and a vegetarian, paleo, and vegan friendly meal the whole family can enjoy.

chickpea-salad-recipe-post

Ingredients

Ingredient Quick List: cooked chickpeas, cucumber, red onion, cilantro, limes, salt, optional: serrano pepper, avocado, ripe tomato.

  • 4 cups cooked chickpeas 
  • 1 cup red onion, small diced
  • 2 ½ cups cucumber, cored and medium diced
  • ½ cilantro bunch, finely chopped
  • ⅓ fresh serrano pepper, finely sliced rounds 
  • 3 limes, juiced
  • 1 tsp sea salt 
  • Our spicy red salsa (optional)
  • Ripe avocado sliced or cubed (optional)

Ingredient notes

Canned or fresh chickpeas can be used to make our ceviche style chickpea salad. We always prefer freshly cooked beans but also use canned when we don’t have the chickpeas made ahead.

For time saving instant pot chickpeas, check out my Instant Pot Chickpeas (aka Garbanzo Beans post for cook times and tips!

Cucumbers are cored in this chickpea salad recipe for maximum crisp and crunch in every bite. If you prefer use the whole cucumber, we definitely encourage that however we notice the salad does get a bit more soggy when we don’t core it. For same day eats, we leave the core in!

Tomato optional: We also make this recipe with the addition of cored tomato, but since we make our red salsa or salsa macha on the side, most times, we don’t add tomato to prevent sogginess from happening.

If we don’t have salsa ready, thin sliced ripe tomato rounds finished with salt and a sprinkle of lime, and a serrano or jalapeno for biting into is our preferred choice. We eat it just like ceviche!

Ways to spice it up

Finely sliced serrano pepper for that spicy-kick. Jalapeno for the milder.

Pro Tip: Be sure to sample the pepper before adding to ensure you don’t over spice the salad. Sometimes, jalapenos bring the heat!

foods to Eat it with our Garbanzo salad recipe

This chickpea salad can be a starter or main meal depending on your food mood. You can enjoy it simply as is or load it with toppings like avocado and a variety of your favorite salsas. It’s a hearty, fresh, and nutritious option.

It’s delicious in a bowl with fresh salsa, ripe avocado, pita chips, pita bread, tostada shells, crackers, or accompanied with grilled meat and seafood.

Ways to Flip [Chickpea Salad]

  • Black beans and yellow corn added for a fresh dip to snack on.
  • Add feta, olives, tomatoes, drizzled with olive oil to make a semi-mediterranean inspired salad.
  • Turn extra chickpeas into Middle Eastern style balela salad or try my Cilantro Jalapeno Hummus.

Step-By-Step Instructions

fresh-ingredients, cored and chopped.
  1. Drain chickpeas and rinse with cold water and chop all veggies.
  2. Combine all ingredients and juiced lime in a bowl, mix well, and finish with salt. Cover and refrigerate for a minimum of 1 hr.
tossing-fresh-chickpea-salad-recipe-step

Pro tips / Receta Notes

Recipe yield: 8 cups

Storage: Proper food storage with with lid then refrigerate. This salad last up to 6-7 days. 

As with any ceviche, the longer it sits in the fridge the longer the flavors settle. Therefore, even tastier the next day.

Cucumber core: When we don’t use it, we make cucumber water or cucumber lime agua fresca with it for a refreshing drink.

Do you love stronger onion flavor? Use white onion instead of red onion.

Recipe Mexican Chickpea salad

Please star rate this Mexican Chickpea Salad recipe. Your stars help us reach readers, Thank you!

chickpea-salad-recipe-post

Mexican Chickpea Salad

5 from 3 votes

DESCRIPTION

This Chickpea Salad is enjoyed cold! A recipe favorite in the warmer spring and summer months and requires only 7 ingredients. It's an easy to make fresh salad and vegetarian, paleo, and vegan friendly.
prep: 15 minutes
chill time: 1 hour
total: 1 hour 15 minutes
servings: 8
calories: 195
category: Salad
cuisine: Fusion, Mexican
keyword: best chickpea salad, Chickpea salad, Chickpeas, garbanzo salad, garbanzos, Mexican Chickpea Salad, salad recipes

Equipment

  • Large bowl
  • Knife
  • Citrus juicer
  • Cutting Board

Ingredients

  • 4 cups cooked chickpeas
  • 1 cup red onion small diced
  • 2 ½ cups cucumber cored and medium diced
  • ½ cilantro bunch finely chopped
  • fresh serrano pepper finely sliced rounds
  • 3 limes juiced
  • 1 tsp sea salt 3/4 tsp if fine sea salt

Optional

  • 1 Ripe avocado sliced or cubed

Instructions 

  • Drain chickpeas, rinse with water and place in a bowl to refrigerate. Chop all veggies.
  • Combine all ingredients, juiced lime, and salt in a bowl, mix well, and finish with salt. Cover and refrigerate for a minimum of 1 hr.

Notes

Recipe yield: 8 cups
Storage: Proper food storage with with lid then refrigerate. This salad last up to 6-7 days. 
Finely sliced serrano pepper for that spicy-kick. Jalapeno for mild spice. (Pro Tip: Be sure to sample the pepper before adding to ensure you don’t over spice the salad. Sometimes, jalapenos bring the heat!)
Do you love strong onion flavor? Use white onion instead of red.
Canned or fresh chickpeas / garbanzos can be used to make our ceviche style chickpea salad. Either way will be delicious.
If you prefer use the whole cucumber, we definitely encourage that however we notice the salad does get a bit more soggy when we leave the core in. For same day eats, we leave the core in, otherwise, we leave it out.
If we don’t have salsa ready, thin sliced ripe tomato rounds finished with salt and a sprinkle of lime, and serrano or jalapeno for biting into is our preferred choice. We eat it just like ceviche!
As with any ceviche, the longer it sits in the fridge the longer the flavors settle. Therefore, even tastier the next day. 
Please star rate our recipe, and for the full post go to latinasquecomen.com for step-by-step photos of Chickpea Salad

Nutrition

Nutrition Facts
Mexican Chickpea Salad
Serving Size
 
1 cup
Amount per Serving
Calories
195
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
300
mg
13
%
Potassium
 
473
mg
14
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
112
IU
2
%
Vitamin C
 
14
mg
17
%
Calcium
 
62
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
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Equipment

  • Large bowl
  • Knife
  • Citrus juicer
  • Cutting board

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