Spicy chickpea salad

This spicy chickpea salad makes a terrific protein-packed lunch. It’s vegan and healthy, requires cupboard ingredients, and comes together quickly.

And it’s so easy: open a few cans of chickpeas, a jar of roasted peppers, and olives, combine the dressing in a jar, mix them all, and you’re done.

It’s spicy and garlicky, with lots of zips, thanks to the chili flakes and the lemon mustard dressing.

I think this is my new favorite lunch at this time of year. It’s super quick, juicy, and fresh, keeping me full for hours. 

Not only is the flavor combination beautiful, but it’s also budget-friendly and makes a delicious side dish for any summer gathering. If you add crusty homemade bread or a baked frittata, it works as a main course.

It’s so good you’ll be eating it straight from the bowl!

List of the ingredients

• Chickpeas
• Jarred roasted peppers
• Olives
• Fresh parsley or some of this parsley pesto
• Garlic
• Extra virgin olive oil 
• White or red vinegar
• Chili flakes
• Mustard
• Salt & pepper

How to make it

• Rinse and drain the chickpeas
• Chop parsley and red peppers
• Combine the dressing ingredients in a jar and give it a shake
• Place all the ingredients in a salad bowl and add the olives
• Mix all together and serve!

Recipe notes & tips

Ingredients

Chickpeas: These are the same as garbanzo beans. Canned chickpeas are convenient, but cooked dried chickpeas work fine and save you money.

Fresh herbs: This summer salad needs fresh, vitamin-packed parsley. If you don’t have fresh parsley on hand, skip it (but don’t use dried herbs, as they won’t work in such a fresh salad).

Kalamata olives and roasted peppers add extra flavor and texture. The sweetness of the roasted peppers complements the spicy dressing.
I used jarred roasted peppers, one of my favorite pantry staples.

Dressing: Vinegar, extra virgin olive oil (my favorite!), and mustard make a flavorsome dressing. Add grated garlic (is there a garlic lover out there?) and red chili flakes for extra flavor. I’m a spicy lover, but if garlic and chili flakes are not your thing, simply reduce their amount. 

Chickpea salad variations

This super easy recipe is so versatile. You can add your favorite veggies and turn this chickpea salad into a more substantial meal. Vegetables like tomatoes, cucumbers, or avocado work beautifully! 

Add cheese, feta, and mozzarella to make another delicious variation. However, feta is pretty salty in itself, and if you use it, just add less salt to the dressing and make sure you’re happy with the overall flavor. 

How long does this chickpea salad keep?

It keeps great for 3 days in the fridge and makes a great meal prep lunch option. Also, it gets better the longer it’s sitting out, making it an ideal salad for buffets.

More quick and tasty salads

• Cannellini bean salad (vegan)
• Italian Tomato and cucumber salad (vegan)
• Marinated tomato salad
• Beetroot and feta salad
• 15 easy holiday salads

If you make this recipe, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!

Print Recipe

5 from 1 vote

Spicy Chickpea Salad

This spicy chickpea salad makes a healthy and tasty protein-packed lunch. It's vegan, it requires mainly cupboard ingredients and comes together in a snap. It's spicy, garlicky, with lots of zips thanks to the chili flakes and the lemon mustard dressing.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad

Cuisine: Mediterranean

Keyword: Spicy chickpea salad

Servings: 4

Calories: 329kcal

Author: Katia

Ingredients

• 2 cans (15oz/420gr each) chickpeas, rinsed and drained
• 1 cup (200 grams) roasted peppers, chopped
• 1/2 cup (100 grams) Kalamata olives, pitted
• 1/4 cup fresh parsley, chopped

DRESSING

• 3 Tbsp extra virgin olive oil or olive oil
• 1 ½ Tbsp red or white wine vinegar
• 1 ½ tsp mustard
• 1-2 garlic cloves, pressed or minced
• 1 tsp fine salt, plus more to taste
• 1/2 tsp chili flakes, or according to taste
• 1/8 tsp black pepper

Instructions

• Combine chickpeas, peppers, olives, and parsley in a medium salad bowl.
• Place the dressing ingredients in a jar, close the lid, and give a good shake. Alternatively, place them in a small bowl and whisk vigorously with a fork.
• Pour the dressing over the salad and toss well to combine.
• Serve it or leave it to marinate for about 20-30 minutes for a more intense flavor.

Notes

Storage: It keeps great for 3 days in the fridge.

 

Substitutions: you can use cooked chickpeas (3 cups are fine) or you can substitute chickpeas with cannellini beans or Great Northern beans.

 

Note: the nutritional values are only estimates for 1 serving. They are provided by an online nutrition calculator and they should not be considered as a substitute for a nutritionist’s advice.

 

Nutrition

Calories: 329kcal | Carbohydrates: 32g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Sodium: 1688mg | Potassium: 410mg | Fiber: 11g | Sugar: 1g | Vitamin A: 706IU | Vitamin C: 28mg | Calcium: 113mg | Iron: 3mg