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Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background

Vegan Chickpea Salad

This vegan chickpea salad with kidney beans, tomatoes, and cucumber is one of my favorite salads! It's the perfect addition to BBQs and potlucks, it's super healthy, and very easy to make! 
Course Salad
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 6 people
Author Sina


  • 2 cans chickpeas
  • 1 can kidney beans
  • 1 cucumber
  • 8 tomatoes
  • 1 bunch fresh parsley
  • juice of 1 lemon
  • 5 tablespoons olive oil
  • 1/2 Spanish onion
  • salt, to taste
  • black pepper, to taste


  • Rinse the canned chickpeas and kidney beans. 
  • Finely chop the Spanish onion. Dice the cucumber and the tomatoes. 
  • Finely chop the parsley. Combine everything in a large bowl and stir in the lemon juice and the olive oil. Season with salt and pepper. 


  • The salad is best if you make it a few hours before serving it. Just store it in an airtight container in the fridge. 
  • If you want, you could also add some vegan feta to this salad. I included a recipe for easy vegan feta with tofu in my Greek pasta salad recipe.
  • Diced avocado is also a great addition and it adds healthy fats. Make sure to add it just before serving.