chickpea salad in a white bowl
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5 from 1 vote

Easy Italian Chickpea Salad

An easy Chickpea Salad recipe, made with tomatoes, potatoes, olives, arugula and spices and tossed with a simple olive oil dressing. The perfect side dish or main dish salad!
Course: Main Dish, Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 318kcal
Author: Rosemary Molloy


  • 1 1/2 cups drained cooked chickpeas (250 grams)
  • 3/4 cup grape or cherry tomatoes (halved) (100 grams)
  • 2 medium potatoes cooked and cubed
  • 1/2 red onion chopped
  • 1/2 cucumber (cut & cubed)
  • 12 black olives (halved)
  • 2-3 handfuls arugula


  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar or lemon juice
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 2 dashes pepper


  • In a large bowl add the chickpeas, tomatoes, potatoes, onions, cucumber and black olives.
  • in a small jar add the olive oil, vinegar, oregano, salt and pepper. Place the top on the jar and shake to combine.
  • Pour desired amount of dressing over the salad and toss to combine. Cover and refrigerate for about 30-60 minutes. Just before serving add the arugula, toss and serve. Enjoy!


Calories: 318kcal | Carbohydrates: 35g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 352mg | Potassium: 751mg | Fiber: 9g | Sugar: 5g | Vitamin A: 251IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 6mg