Chickpea Salad in Vinaigrette Recipe

Name: Chickpea Salad in Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces garbanzo beans, drained & rinsed (1 can); ½ cup red onion, chopped (about 1/2 a medium sized onion); 2 tablespoons garlic, minced (about 4 cloves); 1 jalapeno, minced (red is best if you can get it); 3 tablespoons cilantro, finely chopped; 3 tablespoons mint, finely chopped; 3 tablespoons tarragon, finely chopped; 3 tablespoons parsley, finely chopped; 3 tablespoons thyme; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice (the juice of 1 small lemon, or half a larger lemon); 1 ½ teaspoons cumin seeds, crushed; 6 tablespoons extra virgin olive oil; salt and pepper, to taste

Servings: persons

15 ounces garbanzo beans, drained & rinsed (1 can)
½ cup red onion, chopped (about 1/2 a medium sized onion)
2 tablespoons garlic, minced (about 4 cloves)
1 jalapeno, minced (red is best if you can get it)
3 tablespoons cilantro, finely chopped
3 tablespoons mint, finely chopped
3 tablespoons tarragon, finely chopped
3 tablespoons parsley, finely chopped
3 tablespoons thyme
1 tablespoon red wine vinegar
1 tablespoon lemon juice (the juice of 1 small lemon, or half a larger lemon)
1 ½ teaspoons cumin seeds, crushed
6 tablespoons extra virgin olive oil
salt and pepper, to taste

1
First make the vinaigrette so the flavors can combine.
2
Chop the herbs.
3
I find it easiest to put all the herbs in a pile, pulling the thyme leaves off the woody stems first, and then milling back and forth across the herbs with my knife to get a fine chop quickly.
4
Mince the garlic and jalapeno.
5
If you're worried about the heat of the pepper, remove the seeds and membranes.
6
In a bowl, combine the vinegar, garlic, jalapeno, herbs, lemon juice, cumin, salt, pepper and olive oil.
7
Add the oil last.
8
The longer the herbs, garlic and pepper hang out in the vinegar, the better the flavors will meld.
9
Add the drained and rinsed chickpeas and chopped red onion.
10
Stir to mix well.
11
Serve at room temperature.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 ounces garbanzo beans, drained & rinsed (1 can), ½ cup red onion, chopped (about 1/2 a medium sized onion), 2 tablespoons garlic, minced (about 4 cloves), 1 jalapeno, minced (red is best if you can get it), and more.

Yes, Chickpea Salad in Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chickpea Salad in Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions