This colorful chickpea salad is full of Mediterranean flavor. I love loading up my salads with vibrant ingredients and this crunchy salad is both visually appealing and filling.
I originally created this recipe for my Autumn Cleanse guide. It is one that always surprises people, so if you’re on the fence about this salad give it a try!
Tips for a Delicious Chickpea Salad
Chickpeas are also called garbanzo beans so look for either name on the label. Drain and rinse well before using.
I love using Mediterranean-inspired flavors and ingredients since the Mediterranean contains blue zones, or places on Earth known for longevity. You can definitely add in the vegetables of your choice, or add even more cucumber, pepper or carrot to this chickpea salad.
The Key to the Perfect Dressing
To brighten up the veggie-fest that is this crunchy salad I created a Citrus Tahini Dressing. The tamari and apple cider vinegar brings the zing while the orange sweetens. The tahini wraps it all up in a creamy package.
Depending on how thick your tahini is you may need to add a bit of water to ensure this dressing is perfectly pourable. Use coconut aminos if you need a soy-free option in place of the tamari. The dressing tastes great yet also adds extra healthy fat to my chickpea salad.
Plant-Based Protein Options
To support my plant-forward lifestyle, I’m always looking for protein-powered plants to keep me energized. Chickpeas contain protein, healthy fat, fiber and tons of nutrients. This salad actually has 20 grams of protein per serving!
If you’re looking for ways to keep up your protein intake while eating more plants, then check out this helpful guide to plant-based protein.
Chickpea Salad FAQs
They can be! Chickpeas are a wonderful plant protein, healthy fat and high in fiber. They are loaded with nutrients like manganese and folate. So they are filling as well as nutritious.
Nope! Chickpeas should be cooked before eating. Canned chickpeas are already cooked, so just rinse well before using.
I paired chickpeas with spinach, carrot, red bell pepper, cucumber, pepitas and sunflower seeds and topped it all with a bright tahini dressing. It’s loaded with protein and healthy fat and 100% plants.
Great Salad Recipes
While you can add meat to many of the below salads, they can certainly stand on their own plant legs just fine. It’s much easier to find meat-filled recipes than meatless recipes. So I’ve set out to create incredibly tasty + plant filled recipes just like these:
Don’t forget to rate + review this sumptuous Chickpea Salad. I love hearing your feedback and how you like these salads!
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Protein power your afternoon with this delicious, Mediterranean-inspired Chickpea salad. It’s super crunchy + filling. Plus this tahini dressing is IT. I love it and know you will too.
- 1 cup spinach (fresh)
- 1 cup canned chickpeas (drained and rinsed)
- ½ carrot (diced)
- ½ cup cucumber (diced)
- ¼ cup red bell pepper (diced)
- ½ cup pepitas
- ½ cup sunflower seeds
Citrus Tahini Dressing
- 2 . tahini
- 2 . orange (juiced)
- 2 . olive oil
- 2 test apple cider vinegar
- 1 test tamari
- ½ test garlic clove (minced)
Whisk together Citrus Tahini Dressing ingredients. Add extra olive oil or water if dressing is too thick.
Place spinach, chickpeas and veggies on a plate. Pour dressing on top and sprinkle with seeds.
- Swap spinach with the leafy greens of your choice.
- Feel free to load this salad up with as many veggies as you want.
- Chickpeas add healthy protein, swap with black beans if you aren’t a fan of chickpeas.
- Swap seeds with chopped cashews and almonds.
- Swap tahini with the nut butter of your choice (though texture + thickness will change depending on the nut butter used).
- Use coconut aminos instead of tamari to make this soy-free.
Calories: 604kcal (30%) Carbohydrates: 30g (10%) Protein: 20g (40%) Fat: 49g (75%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 17g Monnounsaturated Fat: 22g Trans Fat: 1g Sodium: 262mg (11%) Potassium: 799mg (23%) Fiber: 10g (42%) Sugar: 6g (7%) Vitamin A: 4637IU (93%) Vitamin C: 40mg (48%) Calcium: 119mg (12%) Iron: 6mg (33%)