Dairy Free/ Gluten-Free/ Salads/ Vegetarian & Vegan

Asian Chickpea Salad

Simple and quick to make, this Asian chickpea salad recipe is full of Chinese flavors. Healthy and delicious, serve as a side or a plant-based lunch.
Chickpea, cucumber and red pepper salad in a white bowl with a spoon.

Last Updated on February 22, 2022 by Betty Davies

Tossed in a sesame and soy dressing, this Asian chickpea salad is wonderfully fresh and flavorful. Cucumber, red pepper, green onions and chickpeas come together to create a delicious Chinese inspired vegan side dish that is totally irresistible!

Overhead shot of Asian chickpea and cucumber salad in a white bowl with a spoon.

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If you are a fan of Chinese flavors, this Asian chickpea salad is a must try! Light and fresh, thanks to the veggies, the chickpeas make it nice and filling and the soy sauce dressing is tangy, sweet and salty.

Simple to make, it’s a great side dish to serve at potlucks and picnics, or with your favorite weeknight dinners. Or, serve up larger portions for a healthy and delicious lunch.

Be sure to try my Red Pesto Pasta Salad and Pea Mint and Feta Salad too!

Why you will love this recipe!

  • Quick and easy: Just chop the veggies, mix the dressing and toss everything together. You can be enjoying this in less that 10 minutes.
  • Make ahead: Because this salad contains crunchy ingredients that don’t wilt, it can easily be made ahead of time.
  • Healthy: With protein from the chickpeas and lots of vitamins and minerals from the fresh vegetables, this is a tasty way to get the goodness in.
  • Dietary info: This Asian chickpea salad is vegan, gluten-free and dairy-free.
Asian chickpea salad in a white bowl with a spoon.

Ingredients

  • For the sesame soy dressing: The dressing for this salad is the perfect mix of sweet, salty and zesty, with just a hint of spice. It’s made with…
    • Toasted Sesame Oil
    • Rice Wine Vinegar: This is mild in acidity so isn’t too overpowering. You can also use white wine vinegar or apple cider vinegar.
    • Tamari Sauce: You can use soy sauce if not gluten-free.
    • Seasonings: Chili flakes, ginger, garlic powder and black pepper.
    • Brown Sugar
    • Lime Juice: Use fresh for the best flavor.
  • Chickpeas: Use canned chickpeas for ease and convenience. Drain and rinse well before using.
  • Vegetables: Red bell pepper, cucumber and green onions.
  • Sesame Seeds

How to make Asian Chickpea Salad

Be sure to scroll down for the full recipe!

  • Make the dressing (photo 1).
  • Chop the veggies and add to a bowl with the chickpeas (photo 2).
  • Pour over the dressing and toss together (photo 3).
Three step by step photos to show how to make the recipe.

Recipe Variations

This Asian chickpea salad is pretty delicious as it is. If you aren’t a fan of the soy dressing, you can easily use another favorite dressing like Maple Dijon Mustard or Chili Lime. Other fresh salad veggies like tomatoes or red onion can also be used. The chickpeas could be substituted for other legumes like black beans.

Great as a side, or serve in larger portions for a healthy lunch. You could also add cooked shredded chicken for a more filling dish.

Frequently Asked Questions

Can you use raw chickpeas in this recipe?

I love the ease and convenience of using canned chickpeas when you are in a hurry, but you can make this with dried chickpeas, you just have to cook them first. Check out this post for different methods of cooking raw chickpeas to use in this recipe.

Is this salad spicy?

The Asian dressing contains a small amount of chili flakes. It has a slight heat to it, but it’s not overpowering at all. If you are particularly sensitive to spice you can omit these, or for more of a kick, try adding in some chopped fresh red chili.

How long does it keep?

This is a great make ahead salad as the ingredients used are all quite firm and they won’t wilt in the dressing. Make up the whole salad and then keep it covered in the fridge for 3 to 4 days, depending on the freshness of your veggies. Just give it a stir before serving to re-coat everything in the dressing.

Chickpea and cucumber salad with sesame seeds.

Serving Suggestions

This Asian chickpea salad is great to serve as a fresh tasting side with your favorite Chinese meals, but it will also work well alongside baked chicken or fish dishes too for some added flavor to your plate. It also travels well, so it’s a great option for picnics, cook outs and potlucks.

Recipe Notes and Tips

  • Drain and rinse the chickpeas well before using. The brine they are in is often quite salty.
  • Chop the red pepper, cucumber and green onion into small slices and dices so that they mix evenly and easily with the chickpeas.
  • The recipe for the dressing is the perfect amount for this salad. If you like, you can double the dressing and keep it covered in the fridge for up to 2 weeks.
Asian chickpea salad served in a white bowl.

This Asian chickpea salad is full of bright flavors and crunchy textures. Quick and easy to whip up, it’s a great addition to so many meals.

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Chickpea, cucumber and red pepper salad in a white bowl with a spoon.

Asian Chickpea Salad

Simple and quick to make, this Asian chickpea salad recipe is full of Chinese flavors. Healthy and delicious, serve as a side or a plant-based lunch.
Print Pin Rate
Course: Salad, Side Dish
Cuisine: Chinese
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 278kcal
Author: Betty Davies

Ingredients

For the dressing

For the salad

  • 1 can chickpeas (13.5oz / 398ml)
  • 1 red bell pepper (diced)
  • ½ cucumber (diced)
  • 4 green onions (sliced)
  • 2 tablespoons sesame seeds

Instructions

  • Add all of the ingredients for the dressing into a jug or bowl. Whisk to combine and set to one side.
  • Drain the chickpeas and rinse under cold water.
  • Dice the red bell pepper and cucumber and slice the green onions. Add to a large bowl with the chickpeas and sesame seeds.
  • Pour over the dressing and toss to combine.

Notes

  • Drain and rinse the chickpeas well before using. The brine they are in is often quite salty.
  • Chop the red pepper, cucumber and green onion into small slices and dices so that they mix evenly and easily with the chickpeas.
  • The recipe for the dressing is the perfect amount for this salad. If you like, you can double the dressing and keep it covered in the fridge for up to 2 weeks.

Nutrition

Calories: 278kcal | Carbohydrates: 35g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 15mg | Potassium: 482mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1144IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 4mg

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