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    Home » Recipes » Side Dishes

    Published: Aug 6, 2021 · Modified: Nov 4, 2022 by Rachel

    Chopped Chickpea Salad

    This post may contain affiliate links. Read my disclosure.
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    This Chickpea Salad combines sweet cranberries, tender chickpeas, edamame, and a tangy vinaigrette dressing. It’s super easy to make, loaded with veggies, and delivers a delicious balance of tart and natural sweetness.

    Chickpea Salad in yellow bowl with diced fresh veggies, cranberries, chickpeas, & vinaigrette dressing.
    Contents show
    1 What you will need
    2 How to make chopped chickpea salad
    3 Variations
    4 Storage and Serving Suggestions
    5 Refreshing Side Dish Recipes
    6 Frequently asked questions:
    7 Chickpea Salad

    I’m always craving chickpeas; they always seem to make salads more filling with the bit of protein and gives a bit of texture better than any other legume. My favorite is to use them in our Corn and Black Bean Vegetarian Salad, Chopped Greek Salad, and this Chopped Chickpea salad. All are unique, fresh, flavorful, and super colorful to keep from feeling you are ever eating a boring salad.

    So what does it taste like? The poppin vinaigrette dressing and the crisp green peppers give it an overall tangy taste that complements and wakes up the vibrant, tart flavor of the cranberries to bring out a bit of crisp sweetness. Try it, it is really unique!

    What you will need

    Here is an overview of what you will need with notes on where to find them at the grocery store:

    Chickpea salad ingredients with text labels.

    Chickpeas: Also known as garbanzo beans, these are found in the canned vegetable aisle.

    Cranberries: This is the perfect way to use up dried cranberries that are starting to get a little old. While fresh is best, my son is notorious for leaving bags open to get stale around here.

    Edamame: Edamame are immature soy beans. You can usually find these in the frozen vegetable section. They come with or without pods. It’s actually really fun to remove them from the pods. Let them thaw a few minutes and pop them out of the pods with a little pressure.

    Red Wine Vinegar Salad dressing ingredients with text labels.

    How to make chopped chickpea salad

    It’s honestly as simple as whisking together the dressing ingredients and then stirring into the mixed veggies. However, I do hope these photos give you some idea about the chopping size if you are curious. I make them diced (similar size to the chickpeas) to get a variety of veggies to fit in one scoop.

    Chopped chickpea salad instructions showing size of diced vegetables and prepared salad dressing.

    Variations

    I believe this recipe is perfect as is, but here are some ideas for new and interesting combinations.

    • Other dried fruits like blueberries, prunes, or apricots can be added.
    • Chia, flax, and hemp seeds pack a punch and don’t alter the flavor too much so feel free to add a tablespoon if desired. Sunflower and pine nuts could also work if you enjoy those.
    • Don’t like chickpeas? Swap them out for white canned beans.

    Storage and Serving Suggestions

    Serve: The beauty of this salad is that it is a vibrant side dish for quick weeknight meals or potlucks and BBQs. I find myself digging in as a healthy late night snack with crackers or warm pita bread to dip and sop up the delicious dressing.

    Storage: The salad with dressing will be good in a sealed container for up to 4-5 days. Refrigerate after opening and shake well before serving.

    Make Ahead Tips: The best thing about these kinds of salads is that you can easily make them the day before. It’s actually best to wait at least a few hours before diving in. The dressing really makes the dish come alive, but it takes a bit to meld with the flavors.

    Refreshing Side Dish Recipes

    • Cilantro, Corn, and Black Bean Salad
    • Healthy Game Day Snacks
    • Old Fashioned Cucumber Salad
    • Tri-color Pasta Salad
    • Crunchy Asian Slaw
    Chickpea Salad - A delicious chopped salad with lots of veggies, cranberries, and a tangy vinaigrette dressing in yellow crock

    Frequently asked questions:

    How can I make a spicy version of this chickpea salad with vinaigrette?

    Salads are easy to make obviously, but there are endless variations you can make that suit your tastes. You can substitute jalapeno or poblano pepper for the green pepper if you like a little kick, or lessen any of the ingredients that you aren’t a fan of. The cumin in the vinaigrette has a slight peppery kick to it, but you could also add a little cayenne or red pepper flakes if you like it spicier.

    Can I double this recipe for serving a larger crowd?

    I’ve purposely made this recipe to make 2 cups. It easily doubles or triples for an easy party dish to bring to a summer gathering.

    Are chickpeas good for weight loss?

    Chickpeas are great for losing weight since they’re high soluble fiber and protein, both which keep you feeling fuller longer. Chickpeas are also rich in tryptophan, folate, and vitamin B-6. All of these encourage sound and undisrupted sleep cycle. However, test your body slowly, as like other legumes and beans, chickpeas can cause intestinal bloating in some people.

    Can I eat canned chickpeas raw?

    Yes. Canned chickpeas, also known as garbanzo beans, are cooked and ready to serve so you can eat them immediately. For best taste, rinse and drain them. However, you should not eat raw chickpeas

    Cookbook cover of Chicken and Rice casserole. The cookbook is titled Weeknight Supper Solutions

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    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    Delicious Summer Chickpea Salad consisting of delicious chopped salad with lots of veggies, cranberries, and a tangy vinaigrette dressing.

    Chickpea Salad

    This Chickpea Salad combines sweet cranberries, tender chickpeas, edamame, and a tangy vinaigrette dressing. It's super easy to make, loaded with veggies, and delivers a delicious balance of tangy and sweet.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: vegetarian
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2 cups
    Calories: 95kcal
    Author: Rachel

    Ingredients

    Vegetable Salad

    • 15.5 oz Chickpeas aka garbanzo beans, washed and drained
    • ½ cup Edamame pods removed
    • ½ cup Green Pepper diced
    • ½ cup Dried Cranberries
    • ¼ cup Carrots diced
    • ¼ cup Red Peppers diced

    Red Wine Vinaigrette Dressing

    • 1 tablespoon Olive Oil
    • 4 tablespoon Red Wine Vinegar
    • ⅛ teaspoon Garlic Powder a dash
    • ¼ teaspoon Salt a dash
    • ¼ teaspoon Granulated White Sugar
    • ¼ teaspoon Cumin

    Instructions

    • In a medium bowl, mix all of the diced vegetables together. 
    • In a separate bowl, whisk all of the dressing ingredients together until the sugar dissolves. Whisk again just before pouring over the salad to keep all ingredients in suspension. Toss the salad to coat well.
    • Cover and refrigerate at least 2 hours, stirring occasionally. Serve alone or with crackers or warm pita bread for scooping.

    Notes

    Serve: The beauty of this salad is that it is an vibrant side dish for quick weeknight meals or potlucks and BBQs. I find myself digging in as a healthy late night snack with crackers or warm pita bread to dip and sop up the delicious dressing.
    Storage: The salad with dressing will be good in a sealed container for up to 4-5 days. Refrigerate after opening and shake well before serving.
    Make Ahead Tips: The best thing about these kinds of salads is that you can easily make them the day before. It’s actually best to wait at least a few hours before diving in. The dressing really makes the dish come alive, but it takes a bit to meld with the flavors.

    Nutrition

    Serving: 0.5cup | Calories: 95kcal
    Tried this Recipe? Tag me Today!Mention @CravingCreative or tag #CravingSomeCreativity!

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      Recipe Rating




    1. Roxanne says

      January 29, 2019 at 10:20 am

      5 stars
      I took this to a potluck and it was really good and flavorful. I served it with chips for dipping. Will definitely make again.

      Reply

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