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Chickpea Salad

An easy, refreshing salad made with canned chickpeas.
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Side Dish
Cuisine: American
Servings: 4
Author: Cookie Madness



  • 1 can 15 oz chickpeas
  • 3 tablespoons chopped fresh mint
  • 1/4 cup chopped fresh flat leaf parsley
  • 1 cup cherry tomatoes sliced
  • ΒΌ cup sliced Kalamata olives
  • 2 tablespoons chopped green onion
  • 1/2 cup peeled and chopped cucumber


  • 2 tablespoon crushed tomatoes I use Red Spoon brand or tomato puree
  • 1 tablespoon lemon juice
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon honey
  • 1/8 teaspoon cumin
  • 1/8 teaspoon red pepper flakes
  • Pinch of kosher salt or to taste


  • Salad: Drain the chickpeas and put them in a large mixing bowl with the parsley, mint, tomatoes, olives, onions and cucumbers.
  • Dressing: In a small bowl, mix together the crushed tomatoes, lemon juice, oil, honey, cumin, red pepper flakes and a pinch of salt if desired. Pour the dressing mixture over the salad inc


This was adapted from a recipe from Whole Foods. I changed the proportions slightly, added some cumin and honey and used fresh cherry tomatoes instead of canned. There's not a lot of oil in this salad which makes it light and refreshing.