Easy Chickpea Salad Recipe

Okay, here we go! This is gonna be so good!
This isn’t just any chickpea salad recipe. This is the chickpea salad recipe. It’s got that sweet and savory thing going on, and it’s ridiculously easy to throw together. If you’re looking for a quick lunch, a side for a potluck, or even just something to snack on while you binge-watch your favorite show, this is it! Seriously, try it. You won’t regret it.
My husband, Mark, is OBSESSED with this stuff. He’s usually a meat-and-potatoes kinda guy, but I swear, he hoards this salad in the back of the fridge like it’s gold. One time, I made a double batch for a BBQ, and he ate half of it before we even left the house! I caught him red-handed with a fork in the bowl. He just shrugged and said, “It’s too good to share!” I mean, I can’t even be mad. It really is that good. Plus, little Lily likes to snack on the pineapple chunks!
Why You’ll Love This Easy Chickpea Salad Recipe
- It takes, like, 5 minutes to make. Seriously, less time than it takes to decide what to watch on Netflix.
- It’s surprisingly addictive. Sweet, savory, crunchy… it’s got it all.
- It’s healthy-ish? I mean, it’s got chickpeas, so that’s gotta count for something, right?
- It’s a guaranteed crowd-pleaser. Even picky eaters tend to dig this one.
- It’s super versatile. You can eat it on its own, in a sandwich, or even on crackers.
How to Make It
Alright, so first things first, grab a can of chickpeas. Or, like, if you’re feeling ambitious, you can cook your own. But honestly, who has time for that? Rinse them REALLY WELL. Nobody likes beany-tasting salad.
Next, chop up some fresh pineapple. The fresher, the better. But listen, if you only have canned, that’s totally fine too! I won’t judge. Then, red onion… don’t go overboard, or it’ll be all you taste. And cilantro. I LOVE cilantro, but if you’re one of those people who think it tastes like soap, just leave it out. I won’t be offended. Much.
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Now for the dressing. This is where the magic happens. Soy sauce (or tamari if you’re gluten-free!), rice vinegar, brown sugar, sesame oil… whisk it all together until the sugar dissolves. Sometimes I forget to whisk it enough and get a gritty bite. Not the end of the world, but, ya know, try not to be me.
Finally, dump everything into a bowl and mix it up! Taste and adjust as needed. Maybe you want it sweeter? Add more brown sugar. Saltier? A splash more soy sauce. This is your salad, so make it your own!
Ingredient Notes
- Chickpeas: Obviously, you need these. Canned are totally fine (and what I usually use), but rinse them really well! Nobody wants bean juice ruining the vibe.
- Fresh Pineapple: Okay, I know, I know, peeling a pineapple can be a pain. But seriously, fresh pineapple makes a HUGE difference. If you’re feeling lazy, just buy the pre-cut stuff.
- Red Onion: Don’t skip this! It adds a nice little bite. But don’t go overboard, or it’ll be all you taste. I usually only use about 1/4 of a medium onion.
- Cilantro: I’m obsessed with cilantro. But if you think it tastes like soap, feel free to leave it out. I won’t judge… much.
- Soy Sauce: This adds the savory, umami flavor that makes this salad so addictive. If you’re gluten-free, use tamari or coconut aminos.
- Rice Vinegar: This adds a touch of acidity that balances out the sweetness. Don’t skip it!
- Brown Sugar: This is what makes the salad sweet and delicious. You can use white sugar if you don’t have brown, but the brown sugar adds a nice molasses-y flavor.
- Sesame Oil: This adds a nutty, toasted flavor. Don’t use too much, or it’ll be overpowering. A little goes a long way!
Recipe Steps:
- Rinse: Drain and rinse the chickpeas thoroughly.
- Chop: Dice the pineapple and red onion. Chop the cilantro.
- Whisk: In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and sesame oil.
- Combine: In a large bowl, combine chickpeas, pineapple, red onion, and cilantro.
- Dress: Pour the dressing over the salad and mix well.
- Taste: Season with salt and pepper to taste.
- Chill: Refrigerate for at least 30 minutes before serving to let the flavors meld.
What to Serve It With
This chickpea salad is super versatile! You can eat it on its own for a light lunch. Or, put it in a sandwich or wrap with some lettuce and sprouts. It’s also great as a side dish with grilled chicken or fish. I even like to pile it on top of crackers or tortilla chips for a quick snack. Honestly, the possibilities are endless!
Tips & Mistakes
- Don’t overdo the red onion! It can easily overpower the other flavors. Start with a small amount and add more if needed.
- Make sure to whisk the dressing really well so the brown sugar dissolves completely. Nobody wants a gritty salad!
- If you’re using canned pineapple, make sure to drain it really well. Nobody wants a soggy salad either!
- Don’t be afraid to experiment with different ingredients! Add some chopped bell peppers, cucumbers, or even a little bit of sriracha for a kick.
- If you have time, let the salad sit in the fridge for at least 30 minutes before serving. This will allow the flavors to meld together and taste even better.
Storage Tips
Okay, so if you have leftovers (which is rare in my house!), store them in an airtight container in the fridge. It’ll keep for about 3-4 days. Honestly, though, it’s best eaten within the first day or two. And, YES, you can totally eat it cold straight from the fridge. I’ve even been known to eat it for breakfast. Don’t judge me!
Variations and Substitutions
- No pineapple? Mango works great! Or even peaches in a pinch. I once used apples when my fridge was basically empty. It was…okay.
- Out of red onion? Scallions will do the trick. Or just skip it. It’ll still be delicious.
- Don’t have rice vinegar? White vinegar or apple cider vinegar will work in a pinch. Just use a little less, as they’re a bit stronger.
- Want to make it spicy? Add a pinch of red pepper flakes to the dressing. Or a drizzle of sriracha. I sometimes throw in a chopped jalapeño if I’m feeling extra wild.
- Vegan? This recipe is already vegan! Woohoo!
- Forgot the cilantro? Don’t sweat it! Just leave it out. Or, if you’re feeling adventurous, try using some fresh parsley.
Frequently Asked Questions

Easy Chickpea Salad Recipe
Ingredients
Main Ingredients
- 2 cups canned chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 0.5 cup cucumber diced
- 0.25 cup red onion finely chopped
- 0.25 cup parsley chopped
- 3 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the salad and toss to coat well.
- Serve immediately or refrigerate for up to 2 hours to let the flavors meld.