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    Home » Recipes » Salad

    Chickpea Salad with Lemon-Basil Dressing

    Jan 8, 2013 by Kaitlin

    An easy, healthy Chickpea Salad recipe with fresh vegetables and a light lemon basil dressing. It only takes 25 minutes to make, and is great for make-ahead lunches, picnics, potlucks, etc. (Vegan, gluten-free, oil-free.)

    Vegan chickpea salad with vegetables in a bowl with spoon

    This Lemon Chickpea Salad is so light and fresh, but wonderfully satisfying.

    It combines colorful, crunchy veggies with hearty chickpeas.

    Then it's 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!

    Ingredients in a bowl for vegan chickpea salad before mixing together

    Ingredients for Lemon Chickpea Salad

    For this recipe you will toss together in a large bowl:

    • Chickpeas (garbanzo beans): These are a great source of plant-based protein, fiber, and many other nutrients. You will need two 15-ounce cans for this recipe. However if you cook your own beans from scratch, you will need about three cups cooked beans.
    • Bell pepper: Either orange, yellow, or red bell pepper will work.
    • Carrot
    • Cucumber: Either an English/hothouse cucumber or garden cucumber will work.
    • Cherry tomatoes or grape tomatoes: Or you can substitute with roma, plum, or other garden tomatoes if desired. I like cherry/grape tomatoes because they are so sweet and extra-flavorful.
    • Red onion: Or substitute green onion for a milder taste.
    • Fresh lemon juice: You will need about one lemon for this recipe, but you can add more if desired. (Or you could even include lemon zest in the dressing for extra flavor.)
    • White wine vinegar: Red wine vinegar works great too.
    • Fresh garlic clove: Or you can use a half teaspoon dried garlic powder instead.
    • Dried basil: Or dried oregano or Italian seasonings. You can also include fresh herbs in this salad which is delicious as well! Fresh parsley, fresh basil, cilantro, chives, or dill are great.
    Garbanzo bean salad with lemon dressing in a white bowl with spoon

    Customizing

    Vegan cheese: Sprinkle your favorite dairy-free cheese on top like vegan feta crumbles, parmesan cheese, etc.

    Veggies: Stir in other vegetables to the mixture like avocado, artichoke hearts, Kalamata olives, roasted red peppers, celery, etc.

    Olive oil: I prepare this salad oil-free, but you can drizzle a tablespoon of high quality extra-virgin olive oil in the lemon dressing as well. (Dijon mustard would be tasty, too!)

    Serving

    Side or main: Serve this chickpea salad as either a side dish or main dish. The recipe yields about 6 medium bowls, or 8-10 smaller servings.

    Serving suggestions: Enjoy as it is, or serve it over greens/spinach, tossed with quinoa, or serve with pitas.

    Make-ahead: It is also a great meal made in advance for picnics, potlucks, meal prep, or take-along lunches.

    Storing

    Store leftovers in an airtight container in the fridge. We find they keep for about 3-4 days.

    Tip: The flavors taste even better after they chill in the refrigerator and marinate for a few hours!

    Close-up view of vegan chickpea vegetable salad in a bowl

    For more inspiration, also browse all chickpea recipes or oil-free recipes.

    Vegan chickpea salad with vegetables in a bowl with spoon

    Chickpea Salad with Lemon-Basil Dressing

    An easy, healthy chickpea salad loaded with fresh veggies and a light lemon-basil dressing! Great for picnics or make-ahead lunches.
    4.75 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Side Dish
    Cuisine: Gluten-Free, Oil-Free Option, Vegan
    Servings: 6 medium bowls

    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

    Serving: Enjoy as is, or serve over salad greens/spinach, toss with quinoa, or serve with pitas.
    Variations: Add avocado, artichoke hearts, olives, or fresh herbs like parsley, basil, cilantro, dill, or chives.
    Yield: Recipe makes about 6 medium bowls, or about 10 smaller side servings.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Chickpea Salad with Lemon-Basil Dressing
    Amount per Serving
    Calories
    155
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    438
    mg
    13
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    2549
    IU
    51
    %
    Vitamin C
     
    46
    mg
    56
    %
    Calcium
     
    73
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Lemon Basil Chickpea Vegetable Salad recipe, also check out:

    • Broccoli Cashew Stir Fry
    • Cucumber Salad
    • Lemon Garlic Orzo with Asparagus
    • Teriyaki Baked Tofu

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. its.my.life.

      May 29, 2015 at 1:10 am

      Can't wait to try this! How many does it serve (about)?

      Reply
      • Kaitlin | The Garden Grazer

        May 29, 2015 at 1:09 pm

        Depends on serving size, but I'd estimate about 6 smaller servings.

        Reply
    2. Kiersten @ Oh My Veggies

      January 16, 2013 at 4:47 pm

      What a beautiful, light salad! This would make a perfect lunch.

      Reply
    3. Danielle

      January 11, 2013 at 6:46 pm

      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!

      Reply
      • Kaitlin | The Garden Grazer

        January 12, 2013 at 12:48 am

        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.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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