Chickpea Salad

20 Minutes

super easy


The freshest, crunchiest, most loaded salad you will ever eat

Fresh, filling and full of flavor, this Chickpea Salad is the perfect anytime meal, snack or supporting side. Personally, I think it’s absolutely perfect as is but you can always make it a bit heartier with a serving of lean protein, like grilled chicken or fresh salmon. I will also sometimes add thinly sliced salami, which gives it a little bit of a La Scala vibe and if you’ve eaten there, you surely know what I mean.

With it’s bean base, this is a great option for vegetarians or vegans but you don’t have to identify as either to enjoy it. It’s high in fiber and offers a diverse variety of colorful and nutritious vegetables to help you feel vibrant and alive. The dressing also acts as a marinade, so rest assured that things will only get juicier and more tasty the longer it sits!

Why You’ll Love It 

Chickpeas (also known as garbanzo beans) are a class of legumes remarkably considered both a vegetable and a protein, which means they’re a great addition to any healthy balanced diet  

They offer all nine essential amino acids, meaning they’re a complete protein; great for vegans and vegetarians 

They’re high in fiber, which helps support optimal digestion, as well as prevention of issues related to heart disease, hypertension, gastrointestinal disorders, type 2 diabetes, and certain cancers

1 cup of chickpeas provides about half of your daily recommended intake, which ideally is around 30 grams per day; unfortunately, today only an estimated 5% of Americans meet this recommendation, making this recipe a no brainer

Nutritional Value
Effort / ROI
Recipe Cost Breakdown

      2 15-oz cans chickpeas: $5.58

      1 red pepper: $3

      ½ red onion: $0.24

      2 celery ribs: $2.56

      2 cups cherry tomatoes: $7.98

      Handful fresh mint: $2.68

      Handful fresh parsley: $0.88

      ½ cup extra virgin olive oil: $1.98

      1 ½ tbsp dijon mustard: $0.12

      For the dressing

      ¼ cup Laka Kombucha Vinegar, or another vinegar you enjoy: $3.25

      Total Cost: $28.27

What You’ll Need

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Adjust Servings
2 15-oz cans chickpeas, rinsed and drained
1 red pepper, finely chopped
½ red onion, finely chopped
2 celery ribs, finely chopped
2 cups cherry tomatoes, finely diced
Handful fresh mint, chopped
Handful fresh parsley, chopped
½ cup extra virgin olive oil
1 ½ tbsp dijon mustard
½ teaspoon salt
For the dressing
¼ cup Laka Kombucha Vinegar, or another vinegar you enjoy

Nutritional Information

325 Calories
21 g Total Fat
650 mg Sodium
27 g Total Carbs
10 g Fiber
3 g Sugar
10 g Protein



In a large mixing bowl, combine chickpeas, cabbage, cucumber, red onion, celery, tomatoes, red pepper, parsley and mint.
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Then, in a small bowl or mason jar, mix olive oil, dijon, vinegar and salt until you receive desired thickness and consistency. Pour over salad until thoroughly coated and mix again.
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Serve immediately, topped with thinly sliced avocado and a sprinkle of goat cheese, feta or parmesan. Alternatively, keep cool in the refrigerator until ready to eat. Dressing will become more flavorful with time and salad will last up to 3 or 4 days covered in the refrigerator.
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Enjoy on its own or combine with greens, grains and or protein of choice.
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