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This easy chickpea salad recipe is bursting with sweet corn, avocado, cucumbers, and tomatoes. It has a super simple honey-lemon vinaigrette and a kick of jalapeño!

You may also like my Avocado Corn Salad or Mediterranean Chickpea Salad next.

Why you’ll love it

The fresh flavors in this nourishing chickpea salad are hard to beat. It may be your new favorite way to jazz up a can of chickpeas. It uses everyday ingredients, and it’s a salad that will actually keep you full. It’s fabulous as a lighter lunch or a fresh side dish.

The crunch of red onions and herb-y goodness of cilantro amp up the flavor even more in this protein-rich chickpea salad. Chopped fresh jalapeño makes it next-level delicious. The texture is hearty and chunky, and it’s one satisfying way to enjoy your vegetables!

What you’ll need

For the salad

Chickpeas – these versatile legumes are packed with fiber, protein, and iron. I use canned.
Vegetables – we’re using canned corn, little tomatoes, English cucumber, and avocado
Cilantro – one of my fave fresh herbs!
Red onions – for an irresistible crunch
Jalapeño – these aren’t super spicy. It’s just an added punch of flavor!

For the dressing

Olive oil – the base of any good vinaigrette
Lemon juice – for a burst of acidity
Honey – a little sweetness to balance it out
Italian seasoning – my most used jar in the pantry! These herbs add lots of depth.
Garlic – savory goodness

ingredients for chickpea salad in prep bowls

Pro tip

Chickpeas are known as garbanzo beans in some parts, and they’re exactly the same thing. You can use canned like I do, or if you plan ahead, dried ones work too (soak them overnight, then boil to your desired texture).

How to make chickpea salad

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

whisking salad dressing in a bowl and tossing with chickpea salad

Whisk together the dressing ingredients in a large salad bowl until combined. Add in the salad ingredients, and toss well. Season generously with salt & pepper (salt brings out the flavors!). Give it a taste, and adjust as needed.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I love using Pyrex bowls for prepping salads, and here’s my trusty whisk pictured.
There’s some chopping in this recipe, so use a quality chef’s knife.
Store any leftover lemons in this adorable lemon-shaped lemon saver.

Substitutions and variations

This salad is super flexible! Some ideas for additions include chopped red bell peppers, feta cheese or mozzarella balls, olives, capers, salami, rotisserie chicken, chopped parsley instead of the cilantro, and sun-dried tomatoes.
Swap the lemon juice for lime juice if you prefer.
Feel free to sub any ingredients that don’t take your fancy!

What to serve with chickpea salad

Make it a hearty meal with a slice of crusty sourdough, stuff it in a pita, or enjoy it with a couple of pieces of my Cheesy Garlic Bread.
It’s great served with a variety of main courses including my Air Fryer Chicken Thighs, Easy Baked Chicken, or as a soup and salad combo with my Potato Leek Tomato Soup or Lemon Chicken Orzo Soup.

Leftovers and storage

If you make this chickpea salad with the avocado, I suggest eating it within a day or so because it’ll brown. If you want to make the salad last longer, add the avocado just before serving. It should keep in the fridge 3-5 days without the avocado, but it may become a bit watery.
I don’t recommend freezing this recipe as with most salads.

More salad recipes

If you made this simple chickpea salad, please leave a star rating and review below! You can also tag me on Instagram so I can see it in your stories.

Easy Chickpea Salad