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chickpea salad in a bowl with a fork

Spiced Chickpea Salad

This delicious vegan chickpea salad is made with chickpeas, cucumber, cherry tomatoes and onions dressed in a fresh, light vinaigrette – perfect for summer. You will love the hint of spice in the dressing!
Course Salad
Cuisine European
Prep Time 15 minutes
Mixing the salad with dressing 2 minutes
Servings 4
Calories 222kcal
Author Shinta


  • Instant Pot (optional)


For the salad

  • ¾ cup dried chickpeas (soaked for at least 4 hours) or substitute with canned chickpeas
  • ½ cup cherry tomatoes sliced into quarters
  • ½ cup chopped cucumber
  • ½ red onion sliced thin
  • ¼ cup salted peanuts (optional)

For the dressing

  • ½ Lemon
  • 1 tablespoon honey
  • pinch salt
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon Freshly cracked black pepper
  • ½ teaspoon Cumin powder
  • 1 teaspoon Fresh parsley finely chopped


To cook the chickpeas (if using dried chickpeas)

  • Drain the soaked chickpeas, and add it to the pressure cooker. Add double the amount of water and pressure cook on High for 15 minutes, along with a teaspoon of salt. Let the pressure release naturally. Drain the chickpeas and keep aside to cool.
  • Once the chickpeas are cooled, add to a large mixing bowl together with the rest of the vegetables (leave the peanuts for the end).

Prepare the dressing:

  • Add all the ingredients for the dressing in a small jar witha lid. Close the lid and shake well to prepare the salad dressing.

Assemble the salad:

  • Add the salad dressing to the vegetables and chickpeas, and toss well using a fork. Once the dressing is well combined, add the peanuts and lightly toss. Serve immediately.


Calories: 222kcal | Carbohydrates: 33g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 501mg | Fiber: 8g | Sugar: 10g | Vitamin A: 116IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 3mg