Dinner

Chickpea Salad with Fresh Veggies and Lemon Vinaigrette Recipe

Bynova cole February 22, 2026February 22, 2026

Introduction

This Chickpea Salad is a fresh, vibrant dish perfect for a light lunch or as a side to any meal. Packed with crisp vegetables and a zesty dressing, it’s both healthy and satisfying. Adding avocado gives it a creamy touch, but it’s delicious either way.

A white plate filled with a fresh salad showing three main layers: small round light beige chickpeas scattered evenly, diced bright red cherry tomatoes cut in halves, and chopped green vegetables including cucumbers and bell peppers, all mixed together and topped with finely chopped green herbs and a sprinkle of black pepper. The salad sits on a white marbled textured surface, with some chickpeas scattered around the plate’s edge, a lemon half, salt and pepper grinders, and a small white bowl with diced avocado visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups grape tomatoes (halved)
2 cups diced cucumber
1 (15.5 ounce) can chickpeas (drained and rinsed)
¾ cup diced green bell pepper
½ cup chopped fresh parsley
¼ cup finely diced red onion
1 avocado (optional)
½ lemon (juiced)
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: In a medium bowl, combine the grape tomatoes, diced cucumber, chickpeas, green bell pepper, parsley, and red onion.
Step 2: Add the olive oil, red wine vinegar, cumin, salt, and black pepper to the vegetables. Toss everything well to combine evenly.
Step 3: If using avocado, cut it into cubes and place in a small bowl. Squeeze the juice from half a lemon over the avocado and gently stir to coat. If not using avocado, squeeze 1 to 2 tablespoons of lemon juice directly over the salad and toss.
Step 4: Refrigerate the salad for at least one hour before serving to allow the flavors to meld.

Tips & Variations

For extra brightness, add a handful of chopped fresh mint or basil to the salad before serving.
Swap red wine vinegar with apple cider vinegar or balsamic for a different tangy twist.
If you prefer crunch, toast some pine nuts or walnuts and sprinkle on top just before serving.
To make it a heartier meal, serve over quinoa or whole grain couscous.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If avocado is added, it’s best to consume within one day to avoid browning. When ready to eat, give the salad a quick toss and add a splash of olive oil or lemon juice if it seems dry.

How to Serve

A fresh salad is shown in a wooden bowl with three main layers. The bottom layer consists of bright green cucumber pieces cut into small cubes with a smooth texture. The middle layer is made up of small, round, light beige chickpeas, adding a soft and plump texture. The top layer includes halved red cherry tomatoes, small pieces of chopped avocado with pale green flesh, and thin slices of purple onion. The salad is garnished with green parsley and sprinkled with black pepper, creating a variety of colors and textures. The bowl is placed on a white marbled surface with light shining on the salad from the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s best to prepare the salad and refrigerate it for at least an hour to develop the flavors. Just add avocado right before serving to keep it fresh.