Italian Chickpea Salad Recipe

How to Make an Easy Italian Chickpea Salad

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Chickpeas!  These are more versatile than people give them credit for here in the U.S. of A.  But chickpeas are actually very common in Italian and Mediterranean cooking.

Use Canned Chickpeas

If you’ve ever tried taking raw chickpeas and soaking them overnight, then eating them, they have a very different taste than what you get when they are packed in cans.   

That’s not a bad thing mind you.  Most of us are used to canned chickpeas anyway.   

However, this recipe uses canned chickpeas because I’m all about simple Italian cooking, not long and drawn out annoying Italian recipes.

Healthy Ingredients

This recipe uses lots of healthy ingredients and is super quick to assemble.  Don’t fret if you don’t have everything – just improvise and use what you can.  

For example, if you don’t have scallions use white onion.   I make this recipe frequently as a quick lunch or even a light dinner and it’s satisfying every single time!

This makes a great vegetarian dish too, so if you’re a veggie freak like I am (well, okay… kinda) then this is for you – plus it makes a great dish to take for a pot luck or picnic outing.

Watch the quick video below to see how quick and easy this recipe actually is!

Italian Style Chickpea Salad Recipe

This is one of my favorite Italian recipes. I actually make it all year round, not just summer. You can use it for a healthy meal for dinner or lunch or take to a party. It's easy to make and everyone will love it!

Course Lunch, Main Dish, Side Dish
Cuisine Italian
Servings 4 people


  • 2 14 oz cans of chickpeas drained and rinsed
  • 6 scallions sliced
  • 1 red onion diced
  • 2 medium tomatoes chopped fresh tomatoes only
  • 10-12 black or kalamata chopped olives
  • 2 TBLE chopped parsley
  • 5 TBLE extra virgin olive oil
  • 3 TBLE white wine vinegar (red is fine too or even apple cider vinegar)
  • pinch salt and pepper to taste


  1. In a large bowl mix everything together. That's it!
  2. Keep refrigerated until ready to serve.

Recipe Notes

TIP #1: Use what you have on hand and adjust quantities as you see fit. The above is a guideline as I usually don't really measure specifics.. For example, you will see in my video I only had red wine vinegar, so I used that instead of the white. In fact, I've used organic apple cider vinegar too. You can omit the scallions, but they are nice flavor.

TIP #2: Use a mix of olives if you want, but I used plain black olives from a can and these worked fine, and when I have kalamata olives I use those as well.

TIP #3: If serving to people who are picky, don't mention it has chickpeas. Too many people think these are boring legumes, but especially for those on a diet - it is a perfect recipe!


How to Make an Easy Italian Chickpea Salad

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