There’s so much good going on here with this simple chickpea salad. Healthy, flavorful, filling and fast! The carrots and zucchini get julienned into little matchsticks, then tossed with freshly podded green peas, sun-dried tomatoes, toasted seeds and a simple roasted sesame oil dressing (oh yeah… and a little garlic – cause I think everything tastes better with a little garlic). I’d would say that with less than 30 minutes, you could call this a blitz recipe! And one that happily satisfies anyone following a vegetarian, vegan or gluten-free diet.
Ingredients for Chickpea Salad with Zucchini and Carrots
This healthy chickpea salad doesn’t ask for anything fancy. Just a few fresh vegetables, canned chickpeas, and a flavorful dressing come together to make a satisfying plant-based dish. Here’s what to add to your grocery list:
- Chickpeas: Canned organic chickpeas are easy to find and perfect for quick meals.
- Veggies: Carrots, zucchini, and fresh peas bring color, crunch, and a mild sweetness. No peas in season? Sugar snap peas are a great substitute.
- Sun-dried tomatoes and garlic: Oil-packed sun-dried tomatoes add rich, tangy depth, and a bit of crushed garlic brings it all to life.
- Dressing: Toasted sesame oil and red wine vinegar make a bold, simple dressing.
- Seeds: Lightly toasted sunflower seeds and sesame seeds add the perfect crunchy finish.
How to Make This Easy Chickpea Salad
This is the kind of salad anyone can make, even on a busy weeknight. It’s proof that healthy eating doesn’t need to be complicated. Just 25 minutes of prep, and you’ve got a wholesome, flavorful dish on the table.
All it takes is a bit of veggie prep, just slice everything up. Then toss the chickpeas, carrots, zucchini, sun-dried tomatoes, peas, and garlic into a large bowl. Drizzle with sesame oil and vinegar, season with salt and pepper, and give it all a good mix. That’s it.
You’ll find the exact measurements and printable recipe card down below.
Why Julienne-Cut Veggies Make a Difference
For this chickpea salad, I like to cut the vegetables into fine julienne strips. It’s not just about looks, how you cut your veggies actually changes how they taste and feel. Take carrots, for example. I’m usually not a big fan, but sliced thinly like this, I really enjoy them.
A mandoline works best (use the hand guard, always!), but if that feels a bit too risky, a julienne peeler is a great alternative. And of course, a sharp knife will do the trick too.
Why You’ll Love This Healthy Chickpea Salad
If you’re short on time during the week but still want something nourishing and satisfying, this salad is a great go-to. Here are a few more reasons why I keep coming back to it:
- Quick to make: It comes together in just 25 minutes. It’s a weeknight win!
- Vegetarian and vegan: Totally plant-based, filling, flavorful, and easy to work into everyday meals.
- Plant-based protein: Chickpeas are a fantastic meat-free source of protein.
- Great for guests: It’s colorful, tasty, and a guaranteed crowd-pleaser.
- Perfect for meal prep: Tastes just as good (if not better) the next day.
If you liked this chickpea salad, you might enjoy these variations, too:
- Chickpea Salad with Tomatoes – a summer favourite, fresh and perfect for warm days
- Zucchini Salad with Chickpeas – light and full of Mediterranean flavour
- Mediterranean Chickpea Salad with Feta – quick and satisfying, great for weeknights
- Roasted Sweet Potatoes with Chickpeas – warm from the oven and packed with flavour
Chickpea Salad with Zucchini and Carrot
An easy recipe for a flavorful and healthy chickpea salad with fresh vegetables, sun-dried tomatoes and aromatic seeds tossed in a roasted sesame oil dressing.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 2 x 400 g can organic chickpeas, drained and rinsed
- 1 small to medium carrot, julienned (cut into matchsticks)
- 1 small zucchini, julienned. (cut into matchsticks)
- 7-8 packed in oil sun-dried tomato halves, drained and finely chopped (40 g)
- 200 g fresh peas, in the pod, shelled (alternatively, sugar snap peas)
- 2 cloves garlic, minced
- 3 tablespoons roasted sesame oil
- 1 1/2 tablespoons good-quality red wine vinegar
- 2 tablespoons sunflower seeds, light toasted
- 2 tablespoons sesame seeds, lightly toasted
- Sea salt and freshly ground pepper, to taste
Method
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In a salad serving bowl, add the chickpeas, carrot, zucchini, sun-dried tomatoes, fresh peas and garlic.
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Drizzle with the roasted sesame oil and vinegar. Toss to combine.
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Add the toasted seeds and toss again. Season with salt and pepper. Taste and adjust seasoning accordingly.
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Enjoy!
Notes
- I use a heavy bottomed skillet to toast the seeds. No oil is needed, just a hot dry skillet. Lightly toast the sunflower seeds and sesame seeds over medium heat until aromatic and golden. Play close attention and shake the skillet frequently for even browning. Remove the seeds from the skillet immediately so they do not continue to brown.
- If you aren’t following a vegan diet, this salad is also tasty with the addition of mini mozzarella balls. Leave them whole or chop them up.
- I say there is no substitute for fresh peas right out of the pod. So if you can’t get them, I suggest skipping them or try substituting them with sliced sugar snap peas.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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