Garden Chickpea Salad Recipe
Garden Chickpea Salad Recipe photo by Taste of Home
Next Recipe

Garden Chickpea Salad Recipe

Read Reviews
5 7 10
Publisher Photo
Looking for a great summer dish with a difference? This refreshing salad is great on the side or as a luncheon salad. To make it an entree, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 1/2 teaspoon cumin seeds
  • 1/4 cup chopped tomato
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • SALAD:
  • 3/4 cup canned chickpeas or garbanzo beans, rinsed and drained
  • 1 medium carrot, julienned
  • 1 small zucchini, julienned
  • 2 green onions, thinly sliced
  • 1/2 cup coarsely chopped fresh parsley
  • 1/4 cup thinly sliced radishes
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped walnuts
  • 3 cups spring mix salad greens

Nutritional Facts

1 serving: 492 calories, 38g fat (6g saturated fat), 8mg cholesterol, 619mg sodium, 30g carbohydrate (7g sugars, 9g fiber), 12g protein .


  1. For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper.
  2. In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.
  3. To serve, divide greens between two plates; top with chickpea mixture. Drizzle with remaining dressing. Yield: 2 servings.
Originally published as Garden Chickpea Salad in Taste of Home June/July 2009, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Garden Chickpea Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
kimspacc 253096
Reviewed Aug. 23, 2016

"Wonderful! I used a small amount of ground cumin instead. The dressing has a bit of "zip" without overpowering sensitive taste buds."

elfeonline 250494
Reviewed Jul. 15, 2016

"Just delicious. I used only 1/2 of the parsley and substituted cilantro for the other half. Fast and easy."

Beema 247544
Reviewed Apr. 27, 2016

"This delicious salad was republished in the April May issue of Country Woman, and as soon as I saw it I knew it would be a winner on my table. Other than omitting the walnuts I made it exactly as stated, and would not change a thing.. unless, you like an extra kick, as some of the other reviewers mentioned."

lizv1 210688
Reviewed Dec. 9, 2011

"Really enjoyed this.....I like a bit of kick to my food so just added a little hot sauce to the vinaigrette, also cut back on the olive oil. Served the feta separate as the kids don't care for it."

sandbert 104944
Reviewed Jun. 16, 2010

"For a little "kick" I added a 2 tablespoons of Melinas "Pepperino" to the olive oil"

janetmsd 181322
Reviewed Jun. 14, 2010 Edited Apr. 29, 2016

"GREAT salad! I doubled the chickpea amount and had a great meatless main dish salad."

tkarinas 98132
Reviewed Jun. 14, 2010

"Garden chickpea salad is a family favourite in our home and one we make when we have company coming or just want a simple meal. It tastes so good, we don't usually change much, just the flavour is about all. It's a keeper and definitely going in my recipe box."

Loading Image