Chickpea Salad — Last October I carried a steaming mug of spiced tea across my sunlit kitchen to a window full of falling leaves, and the first bite of this simple bowl felt like a cozy sweater for my soul. This Chickpea Salad is a reader favorite because it marries hearty pantry staples with bright, seasonal produce for a recipe that’s as comforting as it is fresh.
Introduction
There’s something about chilly afternoons and kitchen aromas that make a bowl of Chickpea Salad feel like autumn on a plate. Whether you’re a home baker who loves to layer flavors in seasonal bakes or someone who appreciates easy weeknight meals, this salad is forgiving, nutritious, and endlessly adaptable. If you enjoy avocado and feta in your seasonal salads, try our chickpea avocado salad with creamy feta for another creamy twist that pairs beautifully with warm bread.
Ingredients
This ingredient list is written for home cooks and bakers who like precise measures but also enjoy room to improvise.
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 medium apple, cored and diced (use a crisp variety like Honeycrisp)
- 1 cup roasted butternut squash cubes (about 1 small squash)
- 1/2 cup crumbled feta
- 1/4 cup chopped fresh parsley
- 1/4 cup thinly sliced red onion
- 1/4 cup toasted pumpkin seeds
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp ground cinnamon
- Salt and black pepper to taste
Step-by-step Instructions
This method keeps things straightforward for beginners while offering tips along the way.
Prepare the squash:
- Preheat oven to 400°F (205°C). Toss butternut squash cubes with 1 tbsp olive oil, a pinch of salt, and a light sprinkling of cinnamon. Roast 20–25 minutes until tender and slightly caramelized. Let cool.
Assemble the base:
- In a large bowl, combine drained chickpeas, diced apple, roasted squash, sliced red onion, and parsley.
Make the dressing:
- Whisk together remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Taste and adjust acidity or sweetness as needed.
Toss and finish:
- Pour dressing over the salad and toss until everything is evenly coated. Gently fold in crumbled feta and toasted pumpkin seeds just before serving so they stay crunchy.
Serve:
- This Chickpea Salad is lovely slightly warm or chilled. Serve over a bed of mixed greens or alongside warm pumpkin bread for an autumnal spread.
Tips for Success
Small details make a big difference—these tips help keep your Chickpea Salad vibrant and balanced.
- Drain and rinse chickpeas well to remove any canning liquids that can affect flavor.
- Roast the squash until edges caramelize for sweeter, deeper flavor—don’t be afraid of a little char.
- If you prefer milder onion flavor, soak the sliced red onion in cold water for 10 minutes before draining and adding to the salad.
- Toast seeds or nuts in a dry pan for 2–3 minutes until fragrant; this boosts texture and aroma.
- For a heartier meal, add grilled chicken or a scoop of herbed quinoa.
- If you’re serving with a starchy side, consider pairing it with an air fryer gnocchi salad recipe for a playful contrast.
Possible Variations
One of the charms of this recipe is how easily it adapts to dietary needs and seasonal favorites.
- Gluten-free: This Chickpea Salad is naturally gluten-free—just confirm any packaged add-ins are labeled gluten-free.
- Dairy-free: Omit the feta and replace with crumbled marinated tofu or a sprinkle of nutritional yeast for savory depth.
- Streusel topping for a savory-sweet twist: For a crunchy autumn finish, mix 1/3 cup oats, 2 tbsp almond flour, 1 tbsp maple syrup, and 1 tbsp melted coconut oil; bake at 350°F for 8–10 minutes and sprinkle cooled streusel over the salad just before serving.
- Dinner-style: For a composed dinner version, toss with extra lemon and serve on large plates with a bed of butter lettuce and warm flatbread—see our take on a more substantial chickpea feta avocado dinner salad for inspiration.
Storage Recommendations
Keep your Chickpea Salad tasting fresh with these storage tips.
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep seeds or streusel separate until ready to serve to maintain crunch.
- Make-ahead: Dress the chickpeas and apples lightly and add roasted squash and feta just before serving to preserve textures.
- Freezing: Don’t freeze the full salad—chickpeas can be frozen, but apples and dressing textures change. Instead, freeze surplus roasted squash for future batches.
Conclusion
This Chickpea Salad is a cozy, versatile staple that celebrates fall flavors without fuss. It’s ideal for home bakers who enjoy pairing seasonal salads with warm loaves and who love recipes that welcome improvisation.
FAQs
- How long does Chickpea Salad last in the fridge?
- Stored in an airtight container, the salad will keep 2–3 days. For best texture, store seeds and feta separately and add them when serving.
- Can I use dried chickpeas instead of canned?
- Yes. Soak and cook dried chickpeas until tender (usually 1–1.5 hours), or use a pressure cooker for faster results. Cooked chickpeas give a fresh, firm texture.
- Is Chickpea Salad high in protein?
- Chickpeas are a great plant-based source of protein and fiber; combined with seeds and feta, this salad makes a satiating, protein-forward dish.
- What can I serve with Chickpea Salad for a fall brunch?
- Serve it alongside warm quick breads, roasted root vegetables, or a cheesy strata. For a playful combo, pair with an air-fried gnocchi side or a hearty loaf for dipping.
Chickpea Salad
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy and versatile Chickpea Salad that combines hearty pantry staples with bright seasonal produce, perfect for autumn.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 medium apple, cored and diced
- 1 cup roasted butternut squash cubes
- 1/2 cup crumbled feta
- 1/4 cup chopped fresh parsley
- 1/4 cup thinly sliced red onion
- 1/4 cup toasted pumpkin seeds
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp ground cinnamon
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (205°C). Toss butternut squash cubes with 1 tbsp olive oil, a pinch of salt, and a light sprinkling of cinnamon. Roast for 20–25 minutes until tender and slightly caramelized. Let cool.
- In a large bowl, combine drained chickpeas, diced apple, roasted squash, sliced red onion, and parsley.
- Whisk together remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Taste and adjust acidity or sweetness as needed.
- Pour dressing over the salad and toss until everything is evenly coated. Gently fold in crumbled feta and toasted pumpkin seeds just before serving.
- This salad is lovely slightly warm or chilled. Serve over a bed of mixed greens or alongside warm pumpkin bread.
Notes
Drain and rinse chickpeas well. Roast squash until caramelized for better flavor. For milder onion flavor, soak in cold water. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean