Skip to Content

Chickpea Salad Recipe

Sharing is caring!

This Chickpea Salad Recipe mixes chickpeas, orzo, cucumbers, feta cheese and fresh herbs. The dressing is a light lemon dressing that works nicely with the crunchy vegetables. Your guests will love this side dish or it makes a nice weekly lunch with grilled chicken! 

Chickpea Salad Recipe with white bowl


Summer salads are my favorite for so many reasons. They are great to have on hand for an easy lunch paired with your favorite protein, like grilled chicken. I also love having a variety of summer salads when I have guests over to pair with grilled meat

Today’s Chicken Salad Recipe is full of fresh summer ingredients that I grow in my garden or you can find at the farmers market. Crispy cucumbers are paired with chickpeas, orzo pasta and fresh herbs.

This salad uses fresh parsley, dill, mint and basil so it has a lot of great flavor. The nice thing about salads like this is that you can easily add in whatever vegetables you have in the fridge. I especially love carrots, radishes, celery, peppers, zucchini and tomatoes in my salads. 

Chickpea Salad Recipe with spoon


CHICKPEAS: Chickpeas are one of the stars of this salad. They add protein and texture to the salad. You can also use white beans.

ORZO PASTA: I love orzo pasta in salads. It is a small pasta that is great in summer salads. You can use any pasta but I tend to like the small or medium sized pastas in this salad. If you want a healthier option use a whole wheat orzo pasta. 

VEGETABLES: Fresh summer salads are the best and I love being able to use garden or farmers market vegetables. This chickpea salad uses fresh cucumbers and green onions. Feel free to add any of your favorite vegetables. 

FRESH HERBS: I grow a lot of fresh herbs in the summer and love using them in salads. They add so much flavor and take the salad to the next level. This salad uses fresh basil, mint, dill and parsley. Feel free to modify to your liking. 

LEMON DRESSING: The dressing is a light dressing mixing lemon juice, extra virgin olive oil, red wine vinegar, salt and pepper. Feel free to add your favorite spices to the dressing too. I especially like sumac and za’atar. 

Chickpea Salad Recipe with white napkin


BEANS: I used chickpeas in today’s salad but I also really like white beans or even black beans. 

CHEESE: Feta cheese is often used in my salads but goat cheese, parmesan cheese or sharp cheddar cheese are also great options. 

VEGETABLES: Cucumbers and green onions are the star of this salad. Try adding a variety of other vegetables like carrots, peppers, zucchini, radishes, celery and tomatoes. 

PROTEIN: A chickpea salad is a nice opportunity to add your favorite protein. If you have leftover grilled chicken, salmon or steak add it in. 

Chickpea Salad Recipe above view  


Here are some great recipes to pair this salad alongside. 

Grilled Beef Kafta Kebabs: These beef kafta kebabs are great with a light salad, hummus, pita and a yogurt sauce. 

Mediterranean Grilled Chicken Breasts: I love a good, juicy piece of grilled chicken. This salad would be a great match for this chicken using Mediterranean flavor. 

Easy Grilled Eggplant: If you are looking for a vegetarian meal try grilling eggplant. It is a nice meat alternative and works nicely with a chickpea salad. 

Chickpea Salad Recipe with fresh herbs

Chickpea Salad Recipe with spoon

Chickpea Salad Recipe

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This Chickpea Salad Recipe mixes chickpeas, orzo, cucumbers, feta cheese and fresh herbs. The dressing is a light lemon dressing that works nicely with the crunchy vegetables. Your guests will love this side dish or it makes a nice weekly lunch with grilled chicken! 


  • 1 - 15 ounce can of chickpeas, drained and rinsed 
  • 8 ounces of orzo pasta, cooked 
  • 1 english cucumber, diced 
  • 1/2 cup feta cheese, crumbled 
  • 5-6 green onions, chopped 
  • 1/4 cup fresh basil, chopped 
  • 1/4 cup fresh mint, chopped 
  • 1/4 cup fresh parsley, chopped 
  • 2 Tablespoons fresh dill, chopped 

For the salad dressing

  • 1/2 cup extra virgin olive oil 
  • 1 lemon, juiced
  • 3 Tablespoons red wine vinegar 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon black pepper 


  1. Cook the orzo according the package until al dente. Run under cold water on the pasta is done cooking.
  2. In a large mixing bowl combine all of the salad ingredients including the orzo.
  3. In a mason jar or a salad dressing container combine the salad dressing ingredients and whisk or shake to combine.
  4. Pour the salad dressing over the salad and mix well. Taste and adjust seasoning to your liking.
  5. Serve or refrigerate until you are ready to use.


This salad will keep for up to 5 days in the fridge. You will want to freshen it up with a small amount of olive oil and lemon juice.

Feel free to mix up the vegetables or add additional ones like bell peppers and zucchini. I have also added grilled chicken to this salad which works well and have subbed white beans for the chickpeas and liked that too.

Try adding spices to this salad like sumac or za'atar.

Pork Souvlaki with Tzatziki on a plate
Pork Souvlaki with Tzatziki
← Read Last Post
Zucchini Gratin in white casserole dish
Zucchini Gratin
Read Next Post →

CommentLuv badge

Crunchy Roasted Chickpeas - A Cedar Spoon

Sunday 7th of February 2021

[…] I love chickpeas…in pastas, dips, salads, soups. You name it, and I think chickpeas can go in it. Some of my favorites are this Chickpea Salad Recipe,  […]

Kelli J

Tuesday 2nd of June 2020

Very good, thank you! I didn't have any basil nor feta so I used marinated artichoke hearts and Pecorino instead. The salad is terrific!


Thursday 4th of June 2020

Glad you liked it!