Vegan Lemon Chickpea Salad
This Lemon Chickpea Salad is fresh, tangy, made with simple ingredients, and tossed in a lemon vinaigrette. Perfect for a healthy lunch, quick side dish, or light dinner!
If you’re looking for the ultimate healthy spring salad, you’ve just found it! This lemon chickpea salad has been on repeat in my kitchen lately. It’s light, vibrant, and bursting with zesty flavors. I don’t know about you, but that’s exactly what I crave for warmer days!
It’s perfect for an easy lunch, a healthy side dish, or packing for a picnic (because it’s officially picnic season!)
Why You’ll Love This Chickpea Salad
- Bursting with fresh, zesty flavors
- Super easy to make in one-bowl
- Only 4 main ingredients + ready in 5 minutes
- Meal-prep friendly
- Perfect for an easy lunch, side dish, or packing for a picnic!
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements!
- Chickpeas: Also known as garbanzo beans. I use canned chickpeas for convenience.
- Vegan Feta: Crumbled vegan feta adds a creamy, tangy bite. Not vegan? Regular dairy feta works.
- Red Onion: Some diced red onion adds a flavorful kick.
- Arugula: The peppery flavor of arugula pairs so well with this salad.
- Lemon Vinaigrette: A simple homemade blend of olive oil, fresh lemon juice and zest, maple syrup, salt, and pepper.
How to Make Vegan Chickpea Salad
This easy chickpea salad comes together in just minutes! Here’s how to make it:
- Make the lemon vinaigrette: In a large bowl, whisk together olive oil, fresh lemon juice and zest, maple syrup, salt, and pepper.
- Toss it all together: Add in the chickpeas, vegan feta, red onion, and arugula. Toss to coat. Enjoy!
Recipe Variations
I love this lemon chickpea salad just the way it is, but it’s easy to customize based on what you have on hand. Here are a some ideas of how to make this recipe your own:
- Swap the chickpeas. White beans (cannellini or navy beans) would be a great substitute
- Add extra mix-ins. While I love the simplicity of this salad, you can easily bulk it up by tossing in diced cucumber, kalamata olives, cooked quinoa, orzo pasta, cubed tofu, or cherry tomatoes.
- Change up the greens. Swap the arugula for baby spinach or baby kale.
Serving Suggestions
- On its own: Enjoy it as a light lunch.
- As a side dish: Serve alongside your favorite main course, like my vegan tofu francese.
- Over grains: Spoon it over cooked quinoa, farro, or couscous for a heartier meal.
- With pita or crackers: Scoop it up with warm pita bread or crunchy crackers.
Storing Your Chickpea Salad
This vegan chickpea salad keeps well in an airtight container in the fridge for 3-4 days. As it sits, the flavors will only get better as the chickpeas and vegan feta marinate in the zesty lemon dressing!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Lemon Chickpea Salad
Ingredients
Chickpea Salad
- 15 oz can chickpeas, rinsed and drained
- ½ cup vegan feta, crumbled
- ¼ cup diced red onion
- handful arugula
Lemon Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, whisk together the olive oil, fresh lemon juice and zest, maple syrup, salt, and pepper.
- Add the chickpeas, vegan feta, red onion, and arugula. Toss to coat. Enjoy!
