Easy, healthy Vegan Chickpea Salad with fresh vegetables and a light lemon basil dressing. Only 25 minutes to make, and great for make-ahead lunches, picnics, potlucks, etc.
This vegan Chickpea Salad is so light and fresh, yet satisfying.
It combines a variety of colorful, crunchy vegetables with hearty chickpeas. Then it is tossed in a tangy lemon basil dressing.
Feel free to change it up with your own favorite vegetables or whatever you have on hand however.
You can also add fresh herbs. Parsley, basil, cilantro (or a combination) would be lovely.
Ingredients for Lemon Chickpea Salad
For this recipe you will need:
- Chickpeas (garbanzo beans)
- Bell pepper: Either orange, yellow, or red.
- Carrot
- Cucumber
- Cherry or grape tomatoes: Substitute with roma or other garden tomatoes if desired. I like cherry/grape tomatoes because they are sweet and extra-flavorful.
- Red onion: Or substitute green onion for a milder taste.
- Fresh lemon juice
- White wine vinegar
- Garlic cloves
- Dried basil
Serving
Side dish or main dish: Serve this chickpea salad as either a side or main. The recipe yields about 6 medium bowls, or 8-10 smaller servings.
Serving suggestions: Enjoy as is, or serve it over greens/spinach, tossed with quinoa, or serve with pitas.
Make-ahead: It is also a great meal made ahead for picnics, potlucks, meal prep, or take-along lunches.
Storing
Store leftovers in a sealed container in the refrigerator. We find they keep for about 3-4 days.
The flavors enhance and taste even better after they've had a chance to chill in the refrigerator and marinate.
For more inspiration, also browse all chickpea recipes or oil-free recipes.
Chickpea Salad with Lemon-Basil Dressing
Ingredients
- 30 oz. canned chickpeas (two 15 oz. cans)
- 1 bell pepper (I use yellow)
- 1 medium carrot
- 1/2 cucumber
- 8 oz. cherry tomatoes
- 1/4 cup red onion, finely diced (or green onion for milder flavor)
For the lemon basil dressing:
- Juice from 1 lemon (about 3 Tbsp.)
- 2-3 Tbsp. white wine vinegar
- 1 clove garlic (or 1/2 tsp. garlic powder)
- 1 tsp. dried basil (or fresh herbs)
- 1/8 tsp. salt (more to taste)
- Optional: 1/2 tsp. dried oregano
Instructions
- Make dressing: mince garlic. In a small bowl, add all dressing ingredients and whisk to combine. (Use 2-3 Tbsp. vinegar depending on how tangy you prefer.) Set aside.
- Finely dice bell pepper, carrot, tomato, and cucumber. Place in a large bowl.
- Rinse and drain chickpea and place in bowl with veggies. Pour dressing over top, and mix well to combine.
- Can serve immediately, but tastes best after it chills and marinates in the fridge for at least an hour. (Just give it another stir before serving as the dressing will settle.)
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this vegan Lemon Basil Chickpea Vegetable Salad, also check out:
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its.my.life.
Can't wait to try this! How many does it serve (about)?
Kaitlin | The Garden Grazer
Depends on serving size, but I'd estimate about 6 smaller servings.
Kiersten @ Oh My Veggies
What a beautiful, light salad! This would make a perfect lunch.
Danielle
I just found you through pinterest and couldn't be more excited! I've been trying to come up with new vegetarian dishes besides pasta, can't wait to look through your site and try some new dishes!
Kaitlin | The Garden Grazer
Hi Danielle! So sweet of you to leave a message. Hope you find some recipes you like here - would love to hear which ones you try out if you do! Take care.