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Home » Meals » Lunch & Dinner » Chickpea Salad

Chickpea Salad

May 4, 20122 Comments

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Chickpea Salad is quick, versatile, and full of fresh flavor. Made with chickpeas, celery, onion, lemon juice, and a few simple seasonings, it’s perfect as a make-ahead salad, a sandwich filling, or a light meal ready to serve in minutes!

A clear glass bowl filled with a simple chickpea salad—mashed chickpeas, chopped red onion, celery, and herbs—sits on a light wooden surface.

Table of Contents

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  • Easy Chickpea Salad Recipe
  • Ingredients for Chickpea Salad
  • How to Make Chickpea Salad
  • Make it Vegan 🌱
  • More Recipes You’ll Love!
  • Chickpea Salad Recipe
    • Ingredients
    • Instructions
    • Nutrition

Easy Chickpea Salad Recipe

This salad has been a staple in my kitchen for years. It’s easy to mix up a batch and keep it in the refrigerator for fast lunches. The combination of chickpeas, celery, onion, lemon juice, and dill is fresh, satisfying, and never boring.

One of the best things about chickpea salad is its flexibility. Spread it onto bread for a sandwich, scoop it with crackers, or serve over greens for a hearty salad. It also holds up well in the fridge and is great for meal prep.

Simple and Savory Chickpea Salad - An easy and delicious make-ahead salad and sandwich filling, perfect for lunch or a light dinner. Made with chickpeas, celery, onion, lemon juice, and simple spices, this quick, no-fuss salad is ready to serve in minutes!

Ingredients for Chickpea Salad

Here’s what you’ll need for this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.

  • Chickpeas: Canned chickpeas, also called garbanzo beans, make this recipe quick and easy.
  • Celery: Adds crunch and freshness.
  • Red onion: A little sharpness balances the creamy texture. Yellow onion works well, too.
  • Mayonnaise: I use Hellmann’s Plant-Based Mayo or Vegenaise for a smooth, classic flavor.
  • Lemon Juice: Brightens the flavor.
  • Dill: For a fresh earthiness. If you prefer dried dill, reduce the amount to 1 teaspoon.
  • Simple Seasonings: Kosher salt and ground black pepper.

How to Make Chickpea Salad

STEP ONE: Prep the chickpeas. Add the drained chickpeas to a medium mixing bowl.

STEP TWO: Mash. Use a potato masher until the chickpeas are broken down but still a little chunky. For a quicker option, pulse them in a food processor.

STEP THREE: Mix. Stir in the celery, red onion, vegan mayonnaise, lemon juice, dill, salt, and pepper until everything is well combined. Adjust seasoning to taste.

STEP FOUR: Serve. Enjoy right away on toasted bread, with crackers, or over greens. To store, cover, and refrigerate for up to 3 days.

Make it Vegan 🌱

For a plant-based chickpea salad, use dairy-free mayo, and you’re all set!

Simple and Savory Chickpea Salad - An easy and delicious make-ahead salad and sandwich filling, perfect for lunch or a light dinner. Made with chickpeas, celery, onion, lemon juice, and simple spices, this quick, no-fuss salad is ready to serve in minutes!

More Recipes You’ll Love!

  • Wild Rice and Garbanzo Bean Soup
  • Chickpea and Pasta Soup with Spinach
  • Smashed Chickpea Salad and Sandwich Filling
  • Roasted Chickpeas and Edamame 
  • Garbanzo Bean and Feta Salad

Save this recipe to Pinterest! ⤵️ 📌

A bowl of chunky simple chickpea salad with chopped celery, red onion, and herbs. Text in the center reads Easy Chickpea Salad on an orange background.

Tried this recipe? Leave a ⭐ Star Rating ⭐️ and share your thoughts in the comments below. Thanks for being part of our home cooking community!

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A glass bowl filled with simple chickpea salad, featuring chopped chickpeas, diced red onion, celery, and herbs, all mixed together on a light wooden surface.

Chickpea Salad Recipe

Chickpea Salad is quick, savory, and versatile. Make ahead for sandwiches, wraps, or picnics. Ready in minutes and keeps well for easy lunches.
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Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: chickpeas, garbanzo beans, make-ahead, meal prep, quick and easy, vegan, vegetarian
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 143kcal
Author: Holly Gray
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Ingredients

  • 15 ounces canned chickpeas drained and rinsed
  • 1 medium stalk celery chopped
  • 1/4 cup red onion chopped
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh dill
  • Kosher salt to taste
  • Ground black pepper to taste

Instructions

  • Add the drained chickpeas to a medium mixing bowl.
  • Use a potato masher until the chickpeas are broken down but still a little chunky. For a quicker option, pulse them in a food processor.
  • Stir in the celery, red onion, mayonnaise, lemon juice, dill, salt, and pepper until everything is well combined. Adjust seasoning to taste.
  • Enjoy right away on toasted bread, with crackers, or over greens. To store, cover and refrigerate for up to 3 days.

Nutrition

Calories: 143kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 337mg | Potassium: 172mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

This post was updated September 18, 2025.

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Filed Under: Lunch & Dinner, make-ahead, Recently Updated, Sandwiches, Tacos, & Burgers, Vegan, Vegetarian Tagged With: 30 minutes or less, chickpea salad, chickpeas, quick and easy, sandwiches, vegan, vegetarian

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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