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Home » Salad

Fava bean chickpea salad

October 8, 2023 by Helena Leave a Comment

This delicious Fava bean chickpea salad is full of plant-based protein and super easy to make. It is also both vegan and gluten-free, great as a side dish and for meal-prep.

Fava bean chickpea salad served in a bowl with a serving spoon.

This Fava bean chickpea salad makes a healthy, light lunch or dinner. Perfect all year round and keeps for a few days in the fridge, so it is perfect for meal prep!

Chickpeas and fava beans and both budget friendly and available all year round. They are both low in calories and fat, a great source of plant-based protein, fiber and nutrients. Use ready cooked chickpeas and fava beens in a can, or cook your own. 

In this recipe I have opted to use canned, it’s a great timesaver and that way this easy salad combed together in about 15 min!

If you are looking for more protein packed salads, try this Red Lentil Salad

Jump to:
  • Ingredients
  • Instructions
  • Substitutions and Variations
  • Storage
  • Top tip
  • FAQ
  • More salads to try:

Ingredients

This easy Fava bean chickpea salad just requires a few simple ingredients. Take a look at the ingredient list below.

For the full recipe with the quantities, see the recipe card below.

All the ingredients to make this Fava bean chickpea salad presented in small bowls.
  • Canned chickpeas, I use canned chickpeas in this salad, it’s a real time saver. You can also boil your own chickpeas, just follow the packet instructions and let them cool down to room temperature before adding to this chickpea salad.
  • Fava beans, I used canned fava beens that are peeled. Frozen and fresh fava beens works great too! If using fresh beans, you have to boil and peel them.
  • Parsley, chopped
  • Red onion, ads a wonderful flavour, crunch and bite to this salad. Spring onions or shallots are another great option.
  • Red chilli, for a little heat. I remove the seeds but if you like it really spicy, leave them in. If you don’t like chilli, just leave it out completely. Can be replaced with some chopped red bell pepper.

Dressing

  • Olive oil, use a good quality extra virgin olive oil, it ads a lot of wonderful flavour to the dressing.
  • Lemon juice, adds a freshness to the dressing. Can also be replaced with lime juice.
  • Garlic, gives this dressing a punch of flavour.
  • Maple syrup, or or honey for non vegan. To balance out the acid from the lemon juice.
  • Sea salt and ground black pepper, I use coarsely ground pepper to give maximum flavour.

See recipe card for quantities.

Instructions

Making this healthy Fava bean chickpea salad is really easy. Just follow the step by step photos below. 

For the full instructions see the recipe card at the bottom.

The dressing in a bowl with all the prepared veggies in bowls around it.

In a serving bowl, mix together the ingredients for the dressing.

All the ingredients in a salad bowl.

Add the vegetables to the bowl with the dressing and gently toss.

Fava bean chickpea salad served in a bowl with a serving spoon. Small bowls with parsley and salt are next to it.

Let the salad sit to marinate for at least 30 min before serving. This will bring out the flavours! Taste and add more salt and pepper is desired.

Hint: If you are making this salad for meal prep, make it directly in a plastic container with a lid. Saves on dishes!

Substitutions and Variations

  • Vegan – instead of honey, just maple syrup.
  • Onion – I used red onion but spring onions or shallots are another great option.

Ad-ins

  • Veggies like chopped bell pepper, cucumber or for an extra crunch, some finely chopped carrots.
  • Lentils – add some cooked lentils for extra protein.
  • Quinoa – add some cooked and cooled quinoa.

For another protein packed salad with more spice, try this Indian chickpea salad

closeup of the Fava bean chickpea salad.

Storage

I have kept this salad for up to 5 days in an airtight container in the fridge. This salad is great for meal prep!

Top tip

If you have leftover Fava bean chickpea salad, make it into a wrap by adding the salad on a tortilla. Top it with some lettuce, tomato or a few slices of avocado. Wrap it up and enjoy! Also tases amazing in a warm pita bread! A great way to change up the leftovers.

FAQ

Are fava beans healthy?

Yes they are! Fava beans are a great source of fiber, vitamins and minerals.

Is it ok to eat fava bean skins?

If you get fresh, small spring fava beens they can be eaten with the skin. But for larger and bigger beans, they are best peeled.

Does chickpeas go bad in the fridge?

Store your leftovers in an airtight container in the fridge for up to 5 days. Always smell and taste your food to insure it is fresh before eating leftovers.

Close up of the Fava bean chickpea salad served in a bowl with a serving spoon.

More salads to try:

  • The pasta salad in a salad bowl topped with jalapeño slices.
    Mexican Street Corn Pasta Salad
  • The pasta salad in the salad bowl topped with fresh basil and lemon slices.
    Lemon Basil Pasta Salad
  • The dressing in a small jar surrounded by avocado and herbs.
    Avocado Green Goddess Dressing
  • The pasta salad in a large bowl.
    Sun dried tomato pasta salad

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!

Fava bean chickpea salad served in a bowl with a serving spoon.
Print
Fava bean chickpea salad
Prep Time
10 mins
Total Time
10 mins
 

This delicious Fava bean chickpea salad is full of plant-based protein and super easy to make. It is also both vegan and gluten-free and great as a side dish and for meal-prep.

Servings: 4 portions
Author: Helena
Ingredients
  • 1 can (400g, 14 oz) chickpeas, drained and rinsed
  • 1 can (400g, 14 oz) fava beans, drained and rinsed
  • ½ cup fresh parsley, chopped
  • ½ red onion, chopped
  • ½-1 red chili, deseeded and minced
Dressing
  • ¼ cup olive oil
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • 1 tablespoon maple syrup or honey for non vegan
  • ½ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. In a serving bowl, mix together the ingredients for the dressing.

  2. Add the vegetables to the bowl with the dressing and gently toss. Let sit to marinate for at least 30 min before serving.

Recipe Notes

Store in an airtight container in the fridge for up to 5 days. 

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Portrait photo of Helena

Hi, I'm Helena!

Welcome to my blog, The Delicious Plate!

Here you’ll find some of my favourite recipes that your family will love! Cooking and baking is my passion so please follow along and share what I create!

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