Kitchen Sink Chickpea Salad

chickpea salad

This Kitchen Sink Chickpea Salad is a delicious, nourishing meal that you can simply throw together – no cooking required! Perfect for meal prep, or a quick lunch.


  • 2 cans chickpeas, rinsed and drained
  • 1/2 red onion, diced
  • 2 large cucumbers, diced
  • 1 pint cherry tomatoes, halved
  • 12 avocados, diced
  • 1 cup shredded carrots
  • 23 cups butter lettuce, optional for base
  • 1 TBSP olive oil
  • 1 TBSP red wine vinegar
  • juice of 1/2 lemon
  • salt and pepper, to taste
  • 2 TBSP fresh or dried dill
  • 23 TBSP hemp seeds or raw pumpkin seeds


  1. Add chickpeas, diced onion, diced cucumbers, chopped cherry tomatoes, diced avocado, and shredded carrots to a large bowl. Drizzle with olive oil, lemon juice, red wine vinegar, and top with dill, salt, and pepper.
  2. If desired, add lettuce to a bowl and top with chickpea salad mixture. Enjoy! Keep stored in an airtight container in the fridge for up to 5 days.


Add whatever ingredients your heart desires! Bell pepper? Celery? Feta? Make it your own with whatever you’ve got in the fridge and pantry.

Keywords: chickpea salad, mediterranean chickpea salad, quick vegan lunch