Go Back
+ servings
Chickpea salad with sun-dried tomato vinaigrette is the perfect summer side dish.
Print Recipe
No ratings yet

chickpea salad with sun-dried tomato vinaigrette

Chickpea salad with sun-dried tomato vinaigrette comes together in no time. Serve it with grilled chicken or as a stand-alone vegetarian lunch.
Prep Time10 mins
Cook Time5 mins
1 hr
Total Time1 hr 10 mins
Course: side
Cuisine: Mediterranean
Keyword: chickpea, chickpea salad, mediterranean
Servings: 6
Calories: 408kcal
Author: romain | glebekitchen


  • 38 oz canned chickpeas two 19 oz cans
  • 1 red pepper diced
  • 1/2 large red onion diced
  • 2 Lebanese cucumbers diced
  • 2 cloves garlic crushed
  • 1/2 cup parsley chopped

Sun-dried tomato vinaigrette

  • 6 sun-dried tomatoes in oil
  • 2 tbsp lemon juice about 1/2 a lemon
  • 1/4 cup olive oil
  • enough water to blend 2 or 3 Tbsp
  • 1/2 tsp kosher salt
  • black pepper to taste


  • Blend all the dressing ingredients together.
  • Combine the chickpeas, red pepper, onion, garlic, parsley.
  • Mix in the dressing.
  • Let sit at room temperature for about an hour.
  • Add the diced cucumber.
  • Adjust salt and pepper to taste.


You can spice this recipe up a bit by adding some diced jalapeño or crushed red chilies.
If you are short on time, you can shorten or even skip the sitting time.
This recipe is a bit garlicky so if you are not a garlic fan consider rolling it back to one clove.


Serving: 6servings | Calories: 408kcal | Carbohydrates: 56g | Protein: 17g | Fat: 14g | Saturated Fat: 1g | Sodium: 220mg | Potassium: 799mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1235IU | Vitamin C: 41.2mg | Calcium: 115mg | Iron: 6mg