Healthy Chickpea Salad

This Chickpea Salad is a great and easy vegetarian salad recipe that I discovered recently and since then I keep doing it. It is delicious, somehow similar to the tuna salad but a healthier version. You can definitely make variations to this chickpea salad recipe, adjust it according to your tastes, add any other seeds or add some lemon juice, use yogurt instead of mayo, in any case it is delicious, flavorful, healthy and nutritious.

This chickpea salad makes a  perfect lunch during the summer days as you don’t need to cook anything just serve it as it is on crackers, pita bread chips, toast bread, wraps and the list can continue according to your preference.

I prefer to buy dry chickpeas instead of buying cans, I boil them a day before, refrigerate and have them ready for the next day. If I have leftover chickpeas I freeze them and have them boiled for whenever I need to use them again.
If you like chickpea recipes you may also like this recipe for Baked Falafel.
Hop you will try this delicious Chickpea Salad. Let me know if you try this out and enjoy!
Chickpea Salad

Chickpea Salad

5 from 1 vote
Chickpea salad is a delicious, flavorful, healthy and easy vegetarian salad using chickpeas, fresh vegetables and seeds. Such a tasteful combination.
Servings 4 servings
Prep Time 20 minutes
Total Time 20 minutes


  • 2 cups chickpeas , rinsed and drained
  • 2 green onions , chopped
  • 2 cloves garlic , minced
  • 1/2 red bell pepper , chopped
  • 1/4 cup raw sunflower seeds (no shell)
  • 1 tbsp sesame seeds
  • 1 tbsp flax seeds
  • 1/2 tsp salt , or more if needed
  • Freshly ground black pepper

Homemade mayonnaise

  • 1 organic egg yolk
  • 1/2 tsp mustard
  • 1/4 cup cold pressed sunflower oil


  • Place the rinsed chickpeas into the bowl of a food processor and mix just a few to achieve a chunky consistency. No need for full mash. In case you don't have a food processor you can use a potato masher or even a fork.
  • In a medium bowl combine chickpeas with onions, garlic, red pepper, seeds, salt and pepper. 
  • Make the homemade mayonnaise. Put the egg yolk and the mustard in a small bowl. Mix and gradually add oil while mixing until all oil is well incorporated.
  • Add mayonnaise over the chickpea salad and stir to combine.
  • Serve with pita chips, crackers, toast bread, wraps or whatever else you prefer.  I've made Pita Bread Chips, recipe here, but this time I've made them with no oil, just sprinkled some paprika on top of chips. 



Serving: 1gCalories: 435kcalCarbohydrates: 52gProtein: 17.7gFat: 18.4gSaturated Fat: 2.3gCholesterol: 42mgSugar: 9.3g
Calories: 435kcal
Course: Appetizer, Salad
Cuisine: American
Keyword: chick pea salad, chickpea salad, chickpeas salad, healthy, healthy lunch ideas, vegan, vegetarian

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Dan from Platter Talk Author says:

    WOW. Beautiful looking post, I love the recipe and the format you use. I will try this one!

    1. Ella-HomeCookingAdventure Author says:

      Thank you for your appreciation, let me know if you liked it:)

  2. Rosa Author says:

    A healthy anf scrumptious salad! I love it.



  3. Nami | Just One Cookbook Author says:

    What a healthy salad! I like that we can eat with chips!

  4. GourmetGetaways Author says:

    What a gorgeous recipe, I love chick peas 🙂

  5. Blanca Author says:

    The whole thing is one serving?

    1. Ella-HomeCookingAdventure Author says:

      No, right under the Ingredients I specified about 4 servings.  Hope you will try it, we really love this recipe. 

  6. Blanca Author says:

    Oops! Sorry, my mistake. I am trying it tonight, but I would prefer not to use real mayo, i.e. I use Smart Balance mayo. Would you have a suggestion for amount to use? Thank you!

    1. Ella-HomeCookingAdventure Author says:

      About 2 or 3 tbsp should be enough, just to make them stick together a little to be able to handle it.  

  7. Angela Author says:

    This looks so yummy! Can this be made 24 hrs in advance? You prefer dry chickpeas, but I need to save time and would prefer canned. How will that affect the final product?

    1. Ella-HomeCookingAdventure Author says:

      Sorry for the late answer, we are in a small vacation with our daughters. You can definitely use canned chickpeas.. it won't affect you final product, and yes.. you can make with 24 hrs in advance. This is how I do it too sometimes.. it is delicious. 

  8. Ann Author says:

    This recipe looks delicious even without trying it. I do not have sunflower oil. I am thinking of using olive oil or grapeseed oil. Have you tried the recipe with either one? Thank you.

    1. Ella-HomeCookingAdventure Author says:

      Hi Ann.

      It is ok to use any other oil.

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