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vegan chickpea salad

Vegan Chickpea Salad with Lemon

This vegan chickpea salad combines chickpeas, cucumbers, tomatoes, onion, and cilantro for a flavorful combination. Make this  salad in under 10 minutes for a side dish, a pita sandwich filling, or a healthy meal. 
Course Salad, Side Dish
Cuisine Mediterranean, Middle Eastern
Prep Time 10 minutes
1 hour
Total Time 10 minutes
Servings 8
Calories 119kcal


  • 15.5 oz canned chickpeas drained and rinsed
  • 1 cup tomatoes chopped
  • ¼ cup cilantro chopped
  • 1 cup cucumber Persian or English cucumbers are the best for this salad
  • ½ red onion diced
  • ½ tsp cumin
  • cup lemon juice
  • ¼ cup olive oil garlic infused
  • ½ tsp cayenne pepper omit if you do not want it a little spicy


  • Chop ¼ cup fresh cilantro, ½ red onion, 1 cup tomatoes, and 1 cup cucumbers.
  • In a seperate small bowl, mix ½ tsp cumin, ⅓ cup lemon juice, ¼ cup olive oil, and ½ cayenne pepper.
  • In a large bowl, combine cilantro, onion, tomatoes, and cucumbers. Pour dressing over and mix.
  • You can eat the salad immediately. However, it is best to refrigerate an hour or more before serving,



If you do not have a garlic infused olive oil, use same amount of plain olive oil and add 2 crushed garlic cloves.


Calories: 119kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 154mg | Potassium: 166mg | Fiber: 2g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 7.7mg | Calcium: 25mg | Iron: 0.9mg