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(Recipe) Chickpea Salad with Herbs & Olives

Originally grown in the Mediterranean and Middle East, chickpeas are sometimes called garbanzo beans. They’re loaded with protein, folate and are a great vegetarian source of iron.

Chickpeas are a good source of fiber, so they can help with weight management and digestion. High fiber intake from foods such as chickpeas is also associated with lowering the risk of colorectal cancer.

Watch our step-by-step prep video:



1 15-ounce can of low sodium chickpeas (garbanzo beans), drained
2 tablespoons balsamic or red wine vinegar
2 cloves garlic, minced
1/4 cup extra virgin olive oil
Salt and ground pepper to taste
2 tablespoons mixed chopped fresh herbs such as mint, thyme, rosemary, tarragon, oregano, basil, chives
2 tablespoons chopped fresh Italian parsley
1/4 cup pitted kalamata olives, sliced in quarters lengthwise
1/2 cup chopped red onion


  1. In a large bowl, whisk together vinegar, garlic and olive oil. Season with salt and pepper to taste.
  2. Add the herbs, chickpeas, olives and onion to the vinaigrette. Toss well.
  3. Adjust seasonings as needed with more vinegar, salt or pepper if needed

You Can Prepare this Dish Ahead of Time

This recipe can be prepared one day in advance and kept in the refrigerator. Bring it to room temperature before serving.

Nutritional Information *


A half cup of chickpeas contains:

  • Calories 135
  • Carbohydrate 22 g
  • Protein 7.5 g
  • Dietary 6.5 g fiber
  • Fat 2 g
  • Cholesterol 0 g


Adapted from a recipe in "From Tapas to Meze" by Joanne Weir.  Crown Publishers, Inc New York New York 1994.  Page 97

Meet the Author

Ali Stoffer, RD, is a registered dietitian at Aurora St. Luke's Medical Center in Milwaukee, WI 

Read more posts from this author

The information presented in this site is intended for general information and educational purposes. It is not intended to replace the advice of your own physician. Contact your physician if you believe you have a health problem.

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