This easy vegan chickpea salad with garlic vinaigrette dressing is gluten free, dairy free, and soy free – yet bursting with flavor. It is a fresh, crisp, and satisfying protein-packed meal perfect for picnics, pot lucks or meal prep! Whip it up in minutes with just a few simple ingredients!
You will LOVE this vegan chickpea salad because it’s…
- easy to make in just a few minutes!
- perfect for meal prepping lunches.
- a crowd pleaser at every picnic or potluck.
- vegan, gluten free, soy free, and allergy friendly so everyone can enjoy it!
What do I need to make a chickpea salad?
- Chickpeas – these can be from a can or made fresh. You will need 1 full can or about 1 1/4 cups of cooked drained and rinsed chickpeas.
- Cucumbers – you can use any type that you like, but I usually use the seedless English cucumbers.
- Cherry Tomatoes – or grape tomatoes work the best, but you could also dice up a whole fresh tomato. Try to make sure it’s a vine-ripened tomato for the best flavor.
- Garlic Vinaigrette Dressing – I usually buy the garlic vinaigrette dressing from Aldi since it’s inexpensive and easy, however you can use any fairly sweet vinaigrette dressing. (If you don’t like garlic, the house vinaigrette by the same brand is very similar).
How do I make this easy vegan chickpea salad?
- Dice a large cucumber and toss it into a salad bowl.
- Cut the cherry tomatoes in half and throw them in the bowl with the cucumber.
- Drain and rinse the chickpeas and add them to the salad bowl.
- Pour the garlic vinaigrette dressing over the chickpeas, cucumbers, and tomatoes and toss well.
- Store in the refrigerator until you are ready to serve.
Can I make this ahead of time?
Yes! I actually think that it tastes better after it has been sitting for a day or 2 in the fridge. The cucumber turns to a pickle flavor after it marinates in the garlic vinaigrette for a while, so if you like the taste of fresh refrigerator pickles, you will love this salad.
Chickpea salads work great for pot lucks and meal prep!
This vegan chickpea salad is also a great quick and easy pot luck dish. I can be whipped up in less than 10 minutes for a last-minute side dish or made a day or two ahead of time. You could add or subtract any veggies that you like, however, cucumber has a nice flavor in this salad, and it just doesn’t taste right to me without it.
It’s gluten free, soy free and there are no strange vegan ingredients in this, so it’s great for people variety of dietary needs.
Will this chickpea salad work well in lunches?
Yes! I love having this made up in the fridge for a healthy snack or to put into thermoses for my kid’s lunches. It also makes a great side dish with dinner. My boys love chickpeas and they will eat them in just about any form, but marinated in this garlic dressing is my favorite way to eat them!
Want some more great bean salad recipes?
- Try this vegan citrus salad with chickpeas and veggie confetti!
- You will also love this Vegan Bean Salad – Southwest Style recipe using beans, bell peppers and a whole grain for a delicious colorful salad!
Don’t forget to save all of that liquid that you drain off of the chickpeas!
That liquid is called aquafaba, and it can make some amazing desserts! Just look at what you can make!
- Aquafaba whipped cream!
- Vegan chocolate mousse made with aquafaba!
- Aquafaba Ice Cream
- Vegan Smores Pie
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An easy chickpea salad made with tomatoes, cucumbers and garlic vinaigrette dressing. Make ahead and keep ready to eat in the fridge!
- 2 cans of chickpeas rinsed and drained
- 2 cups cucumber diced
- 1 cup of cherry tomatoes cut in half
- ½ cup garlic vinaigrette dressing
- 1/8 tsp salt
Drain and rinse chickpeas. (keep aquafaba for other recipes).
Cut cucumber into small cubes and cut cherry tomatoes in half.
Put chickpeas, cucumber, and tomatoes into a mixing bowl, drizzle with dressing, sprinkle with salt and mix.
Refrigerate until ready to eat. Keeps well for up to 3 days.
- This salad is perfect for potlucks, picnics, and lunches.
- It tastes better after it has had a least a few hours to marinate in the fridge.