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Chickpea Salad


  • 1 cup cooked chickpeas (1 can drained and rinsed, or freshly cooked)
  • 1 cup cannellini or other white beans
  • 3 Persian cucumbers, chopped - about 1-1/2 cups
  • 1 small bunch radishes, thinly sliced - about ½ cup
  • 1 cup shredded Brussel Sprouts or green cabbage
  • 1 cup baby/cherry tomatoes sliced in halves if large or left whole if small
  • ½ medium red onion, sliced
  • Your choice of fruit (1 large apple chopped, grapes, or blueberries all work well)
  • 1/2 cup sun-dried tomatoes, drained
  • 1 cup pitted Kalamata and green olives, sliced
  • 1/2 cup freshly chopped mint, dill or basil leaves
  • 1 cup freshly chopped parsley leaves
For dressing:
  • 3-4 tablespoons California Olive Ranch Extra Virgin Olive oil
  • 3-4 tablespoon lemon juice
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon zaatar or dried oregano
  • 1 garlic clove, minced
  • Sea Salt and black pepper as needed


  1. In a large salad bowl, mix the salad ingredients together: chickpeas, chopped cucumber, baby tomatoes, sliced radishes, chopped apples, cabbage, olives, and fresh herbs.
  2. In a jar, add all the dressing ingredients: extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes and spices.
  3. Drizzle the dressing over the salad and mix gently to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
  4. When ready to serve, give the salad a quick mix and taste to adjust seasoning.

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