Chickpea Salad

Chickpea salad served on a plate as part of a larger meal including chicken tenders and salad.

Chickpeas add a protein boost to this tasty salad that is a great addition to your next outdoor feast. It is a popular option with a lot more substance and more filling than many other salad options, making it perfect for the outdoors.

The dressing is based on lemon with a flavor depth from the fresh parsley and mint. Adding this dressing early gives it time to absorb and permeate through the other ingredients.

This is a great foundation recipe in that you can add additional elements based on what you have around the campsite, like apples, celery, red onions, or bell peppers. You may use canned or dried beans depending on your situation also.

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Chickpea salad served on a plate as part of a larger meal including chicken tenders and salad.
Chickpeas make a great side dish as part of a larger meal while adding flavor and more protein.
A green chopping board with diced tomato and cucumber, a lemon and clove of garlic.
Cut the tomato and cucumber into pieces the same size as the chickpeas to create a visually pleasant salad.
Close-up of a spoon in a chickpea salad.
The chickpeas are the start of this salad but additional tomato and cucumber can be added if desired.
Close up of chickpea salad on a tan camp plate.
Leave the parsley and mint in fairly large pieces while discussing to give pops of flavor when eating the salad.

Chickpea Salad Recipe

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Chickpea salad served on a plate as part of a larger meal including chicken tenders and salad.
Chickpeas add a protein boost to this refreshing salad that is flavored with lemon, parsley, and mint. A fresh and tasty salad for your next outdoor barbecue.
Preparation 15 minutes
Ready in 15 minutes
Servings 4 Servings
CourseSide Dish
InfluenceGlobal
DifficultyBeginner
MethodNo Cook
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Ingredients

Dressing

  • 1 lemon juiced
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • salt to taste

Salad

  • 2 (14 oz) chickpeas (garbanzo beans)
  • 1 small cucumber seeded and diced
  • 2 tomatoes seeded and diced
  • 2 sprigs parsley finely diced
  • 1 sprig mint minced

Equipment

  • cooler
  • large bowl

Directions

Dressing

  • Combine the lemon juice, olive oil, garlic, and salt.
  • Gently whisk, then put aside for the flavors to meld.

Salad

  • Open, rinse and drain the chickpeas.
  • In a large bowl combine the chickpeas, diced cucumber, diced tomato, parsley, and mint. 
  • Add the dressing to the salad and toss to combine. Place in the cooler to chill until ready to serve.

Nutritional Information

Sodium: 5mgCalcium: 23mgVitamin C: 25mgVitamin A: 598IUSugar: 3gFiber: 2gPotassium: 246mgCalories: 58kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 4gProtein: 1gCarbohydrates: 6gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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