Vegan Mediterranean Chickpea Salad

Overhead image of chickpea salad in a bowl.

Vegan Mediterranean Chickpea Salad

Course: Lunch, Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Chill Time: 30

Total Time: 40

Servings:

Calories: 202kcal

Author: Shruthi Baskaran-Makanju

This chickpea salad gets better overnight—bright herbs, citrusy dressing, and crunchy add-ins make it a perfect meal prep or picnic recipe.

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Ingredients

For the salad:

2 15-oz cans chickpeas drained and rinsed
1 pint cherry tomatoes halved
1 medium shallot finely chopped
¼ cup fresh parsley chopped
¼ cup fresh basil chopped
2 tablespoons pistachios toasted and chopped, optional

For the dressing:

1 tablespoon lemon zest from 1 medium lemon
3 tablespoons lemon juice from 1 medium lemon
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon black pepper

Instructions

In a large bowl, combine the chickpeas, cherry tomatoes, shallot, parsley, basil, and pistachios (if using). Toss gently to mix.
In a small bowl, whisk together lemon zest, lemon juice, red wine vinegar, olive oil, cumin, salt, and pepper until combined.
Pour the dressing over the salad and toss until evenly coated.
Refrigerate for at least 30 minutes (or overnight) to allow the flavors to meld. Taste and adjust seasoning before serving.

Notes

Rinse the chickpeas well to remove excess starch — this helps the dressing cling better
The flavors deepen overnight, making this ideal for prepping the night before
For crunchier pistachios, add them just before serving instead of tossing with the salad

Storage: Refrigerate in an airtight container up to 4 days.

Meal prep tip: Layer in 16-oz wide-mouth mason jars: dressing first, then chickpeas, shallots, tomatoes, herbs, and pistachios last (so they stay crisp). Shake when ready to eat.

Nutrition