Pack-To-Go Chickpea Salad

Make this salad the night before to shake-up the usual packed sandwich for lunch.  Fresh herbs brighten the flavour of chickpeas.  If you decide to use dried herbs instead of fresh, reduce the amount.

Prep: 15 minutes
several hours or overnight
4 servings, 3 cups (750 mL).
1 serving = ¾ cup

Printable PDF – Chickpea Salad, Pack-To-Go


2 Tbsp – Red wine vinegar
1 Tbsp – Olive or canola oil
1 clove – Garlic clove, minced
¼ tsp – Salt
¼ tsp – Freshly ground black pepper
1 can (19 oz) – Canned chickpeas, drained & rinsed
¼ cup – Sweet red pepper, diced
¼ cup – Cucumber, diced
¼ cup – Onion, diced
¼ cup – Pitted black olives (see Tip)
1 Tbsp – Fresh parsley, chopped
1 tsp each – Fresh oregano, rosemary, thyme (or ½ tsp/2 mL each if using dried herbs).


  1. In a bowl, whisk together vinegar, oil, garlic, salt, and pepper.  Set aside.
  2. In a large bowl, combine chickpeas, red pepper, cucumber, onion, olives, parsley, oregano, rosemary, and thyme.
  3. Pour vinegar mixture over salad, tossing gently.
  4. Cover and refrigerate for several hours or overnight to allow flavours to blend.


  • The easiest way to pit an olive is to smack it with the side of a chef’s knife.
  • Non-olive lovers may replace them with chopped sweet green pepper.

From: Choice Menus (Marjorie Hollands & Margaret Howard) pg. 65

3 thoughts on “Pack-To-Go Chickpea Salad”

  1. Been looking for a good bean salad recipe, thank you!

    Is it worth using a good extra virgin olive oil (or EVOO as Rachel Ray would cleverly put it) and no-salt-added chick peas?

    1. Wow! This looks simple and great.Alex, eu e meu maidro estaremos em Toronto no proximo sabado e domingo, eu adoraria te conhecer. Se voce estiver a fim de tomar um cafe, um drinque, bater um papo, me diz.Carla

  2. Glad the bean salad recipe made your day! It’s a good one that I like to make for dinner on a night when I just don’t feel like cooking meat, and then I’ll have it again for lunch the next day. Any old olive oil will work, but if you really enjoy the gourmet types, then go ahead. When shopping for beans, always compare nutrition labels between various manufacturers and try to select the brand that’s lowest in sodium (salt) by looking at the percent daily value (%DV). Another way to reduce the sodium content is to pour the canned beans into a strainer and wash them under cold running water for 15-20 seconds, which will also help to eliminate a lot of the excess sodium.
    -Jennifer Broxterman, Registered Dietitian

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