Confetti Chickpea Salad

$4.05 recipe / $0.68 serving

Here’s a quickie for ya this Friday evening…

This idea came to me from Elisa, who wrote to tell me that her chickpea sandwich filling is “cheap, healthy, simply, and tasty!” She doesn’t lie! This chickpea salad was exactly what I needed today because I was craving vegetables, had some leftover produce in my fridge that needed to be used up, and was way too tired to cook.  I whipped this up in about 15 minutes after work today using ingredients that I already had on hand, and was so eager to eat it that I didn’t even really take proper pictures.

The salad combines finely chopped and/or grated vegetables (your choice), slightly mashed chickpeas, and a simple mayonnaise dressing, like what you’d use in a tuna or chicken salad. If you want a lighter dressing, you can try a yogurt based dressing like tzatziki. The marinade that I used for this Greek Chicken  is perfect – it’s super light and flavorful, and doubles as a dressing or dip. I didn’t include the price of the pita in this recipe because you don’t have to eat it that way. It would be great wrapped up in a tortilla or even just piled onto a bed of greens. NOM.

Anyway, I’m a happy camper because now I have something easy, filling, and tasty to bring with me to work this weekend. Win!

Confetti Chickpea Salad

Confetti Chickpea Salad

4.7 from 7 reviews
Confetti Chickpea Salad
Prep time
Total time
Total Cost: $4.05
Cost Per Serving: $0.68 (1/2 cup each)
Serves: 6 (1/2 cup ea.)
  • 1 (19 oz.) can chickpeas $1.27
  • 1 small zucchini $0.44
  • 1 small yellow squash $0.92
  • 1 large carrot $0.14
  • 2 whole green onions $0.22
  • ½ cup light mayonnaise $0.89
  • 1½ Tbsp lemon juice $0.08
  • ⅛ tsp garlic powder $0.02
  • ¼ tsp salt $0.02
  • Freshly cracked pepper to taste $0.05
  1. Rinse and drain the chickpeas in a colander and then transfer them to a large bowl. Grate the carrot, slice the green onions, and finely chop the zucchini and yellow squash. Add the vegetables to the bowl with the chickpeas and stir to combine.
  2. In a small bowl stir together the mayonnaise, lemon juice, garlic powder, salt, and a generous dose of freshly cracked pepper.
  3. Add the dressing to the bowl with the vegetables and chickpeas. Stir to coat the salad in the dressing, slightly mashing the chickpeas as you go. The more you mash the chickpeas, the better the salad will hold together.
  4. Serve immediately or refrigerate until ready to eat.


Confetti Chickpea Salad

Step by Step Photos

chickpeasI used a 19 ounce can of chickpeas, but if you can’t find that size, you can either scale down to a 15 ounce or go a little heavier on the chickpeas and use two 15 ounce cans (if so, either use fewer vegetables or make more dressing).

vegetablesThese are the vegetables I used – items I already had in my refrigerator that would have gone to waste! You can also try bell peppers, celery, and fresh herbs, like parsley.

Chopped VegetablesI think the key to making this salad work is making sure the vegetables are in very VERY small pieces. I grated the carrot on a cheese grater and cut the squash into a super small dice. If you don’t want to chop the squash, they can actually be grated on a cheese grater, too!

StirStir them together… So veggie-licious!

DressingI used a mayonnaise dressing, but you could certainly do a lighter yogurt based dressing. Something like Tzatziki or the yummy marinade that I made for this chicken (it can be used as a dip, too).

Confetti Chickpea SaladAdd the dressing and stir to combine. Mash up the chickpeas as you go because that will help the salad hold together a little better. Now EAT. Stuff it into a pita, roll it up in a tortilla, or just go at it with a fork. :D

Confetti Chickpea SaladThanks for the awesome idea, Elisa!



  1. do you think this would work on a tostada? i was going to make pitas, but the day is getting away from me and i have some tostadas on hand.

  2. Mandy says:

    I just made this, amazing! I just bought your cookbook, too. :)

  3. This sounds delicious! I am going to make it for lunch today. I am going to try substituting nonfat yogurt for the mayo. It takes each serving from 6 WW points to 3 WW points.

  4. Joanne says:

    This is the third recipe I’ve made from this site in the last 2 weeks. All have been winners! This was delicious. The other 2 were creamy tomato spinach pasta and a kale salad with dijon dressing, apple and raisins (I switched spinach for the kale – found baby spinach on sale). Looking forward to trying more.

  5. Do you know how many cups were in your 19 oz. can of chickpeas? I’d like to use some from my freezer that were cooked from dried.

  6. Thanks for posting! This is one of the recipes I’m more excited to try. I shared this in my July meal plan article.

  7. Jess says:

    This is a great coleslaw alternative when you feel like mixing it up at a bbq!

  8. Antonia says:

    I made this without the zucchini and squash and used the tzatziki sauce recipe. I had to up the spices (no measurements, just to taste) and the first day I had this I thought it was pretty bland and I was disappointed. However, the flavors marinated a bit more and then it became SUPER delicious. It was great with some goat cheese in a wrap.

  9. Tara says:

    Made this for lunch today and it was wonderful!!

  10. Natalie says:

    I made this for my lunch and let’s just say it’s unexpectedly a new favorite. Cheap, quick, and part of my new running diet…what more can I ask for?

  11. Karissa says:

    This is such a great idea! As I was about to mix the dressing into the veggies, I remembered I had chicken that I had planned on turning into a chicken salad so I added it to the veggies, and it turned into a great, slightly unconventional chicken salad.

  12. Heather Kreider says:

    This is so easy! Especially for a Friday night! Thank you for saving me from eating potato chips over the sink for dinner tonight (because I so did not feel like cooking anything!!)

  13. Ann M says:

    This is yummy! I was looking for a way to use up a half a can worth of chickpeas and at least some of the cheap zucchini I bought at the store the other day. I made a mini-batch of this, and I’m letting it rest for even more flavor.

    I only had half a can of beans, so I removed the skins as I added them to the diced veggie mixture. I don’t know why, but I hate to see chickpea skins floating around. I also used very finely diced onion instead of green onion, which worked just fine.

  14. Liz B says:

    Great recipe Beth, I can see lots of ways to adapt this too. Thanks.

  15. Karen says:

    I made this for lunch today with chickpeas from my freezer. Yum. I added radishes and sweet onion rather than green. Next time I’ll try it with Greek yogurt. And there will be many next times.

  16. Bethany P says:

    Just made this, but I added some celery and cabbage for a little added bulk and crunch. Soooooo good!

  17. Monica says:

    I just made this today for lunch, and it was delicious. I also added half a can of sweet corn to give it a bit of sweetness. I did not have any pita, so I just served it with some toast. It’s a very refreshing and healthy meal.

  18. This salad sounds amazing & super easy! And the no cooking aspect is definitely great for hot summer days. Yay!

  19. wow this is a really cool idea! i have a few cans of chickpeas that I bought on sale awhile ago… this sounds like a good use for one of them :)

  20. Julie says:

    I just made this to take to work for lunch tomorrow. Wow, looks good and tastes good! I added a bit of mustard because I didn’t have any lemon and went for an ‘egg salad’ taste. Thanks for the ideas!

  21. Elisa says:

    Thanks, Beth :) I can’t wait to try it with the other dressing ideas, too!

  22. Sounds yummy!

  23. Love anything I can wrap in a pocket ;) I bet this would be great wrapped in leafy green wraps as well! Thanks for another great recipe!

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