Easy Vegan Chickpea Salad with Bell Pepper & Carrot

This chickpea salad is a tasty & healthy make-ahead dish that you can serve as a high-protein breakfast, pack for lunch, or eat as a snack or side dish. Make it in about 5 minutes with canned chickpeas!

Oh how I wish I had known this chickpea salad recipe when I was a brand new vegan! It’s so easy to make, the ingredients are cheap and simple, and the end result is delicious and satisfying.

chickpea salad in a mason jar.
chickpea salad made with carrots and bell pepper.

I like to make it in a mason jar – I just add a can of chickpeas (drained) to the jar, add in the rest of the ingredients, slap on a lid and shake. The fridge does the rest of the work.

chickpea salad made in a mason jar with carrots, chopped bell pepper, and italian seasoning.

After the chickpea salad has chilled for about 8 hours, it’s ready to be eaten. I like to make it before I go to bed so I can have it for breakfast and lunch the next day.

This chickpea salad recipe is:

  • vegan
  • gluten-free
  • dairy-free
  • soy-free
  • easy
  • delicious
  • cheap! – the total cost is roughly a dollar.

Chickpea Salad with Bell Pepper and Carrot

This make-ahead chickpea salad is perfect for packed lunches, meal prep, camping, snacking, or even for breakfast.
5 from 1 vote
Cost: $1.04 recipe / $0.52 serving
Prep Time 5 mins
Chill Time 8 hrs
Total Time 8 hrs 5 mins
Servings 2 servings
Calories 424 kcal


  • 1 15oz can Chickpeas $0.52
  • 1 Tbsp Olive Oil $0.07
  • 2 Tbsp Carrots $0.20
  • 2 Tbsp Bell Pepper $0.15
  • 1 pinch Salt $0.01
  • ½ tsp Lemon Juice $0.03
  • ½ tsp White Vinegar $0.01
  • ½ tsp Minced Garlic $0.01
  • ½ tsp Italian Seasoning $0.01
  • ¼ tsp Black Pepper $0.01
  • ¼ tsp Cumin $0.01


  • Prep: Drain the chickpeas. Chop the bell pepper finely and shred the carrot. Mince the garlic if not already minced.
  • Add all the ingredients to a bowl or mason jar and shake/stir well.
  • Cover and let marinate in the fridge at least 8 hours. Keeps up to 3 days in the fridge.


  • I prefer to use red bell pepper with this chickpea salad, but you can use any color including green or a combination of colors. The taste will vary slightly depending on which color you choose so choose flavors that you like!
  • If you don’t have a pre-made Italian seasoning spice mix, use a pinch of each of these dried spices:
    • Oregano
    • Basil
    • Marjoram
    • Thyme
    • Rosemary
  • I use California-produced olive oil from Cobram Estate in this and all my recipes calling for olive oil.
Course: Breakfast, Lunch, Salad, Snack, Vegan Breakfast Recipes
Cuisine: American


Calories: 424kcal | Carbohydrates: 61g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Sodium: 46mg | Potassium: 705mg | Fiber: 17g | Sugar: 11g | Vitamin A: 2868IU | Vitamin C: 16mg | Calcium: 123mg | Iron: 7mg

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Other Uses For This Vegan Chickpea Salad

Try making this chickpea salad for weekly meal prep! Since it keeps about 3 days in the fridge, you can prep a few portions in mason jars and they’ll be ready to eat by the time you need them. This recipe would also be great to bring along as a vegan camping meal. I recommend putting the ingredients in a plastic baggie or lightweight reusable container.

I’ve got more packable vegan lunch recipes like this chickpea salad!

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2 thoughts on “Easy Vegan Chickpea Salad with Bell Pepper & Carrot”

    • Yes, I think you can make it either with no garlic or substitute garlic powder/granules if you want. I’d do 1/4 tsp of garlic powder or just a sprinkle since the taste can be a bit stronger. Also if using powdered garlic, let the salad chill in the fridge a bit before eating it so the garlic powder can rehydrate.


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