This is my go-to chickpea salad bowl: a hearty mix of peppery arugula, crisp dill croutons, chickpeas, creamy feta, ripe avocado, crunchy cucumbers and juicy tomatoes, all tossed in a bright red wine vinaigrette. It’s a simple, satisfying meal that works as lunch or dinner.
You’ll want to dig in right away.
My favorite version balances texture and flavor: peppery greens, creamy avocado, briny feta, tender chickpeas and crunchy vegetables. The dill croutons are a standout — golden sourdough cubes tossed with olive oil, dill and salt, baked until super toasty. They add a savory crunch that elevates every bite.
This bowl was inspired by a chickpea salad from a local cafe I love. The combination of bright vegetables, tangy cheese and a great dressing is irresistible. The red wine vinaigrette I toss this salad with is slightly thickened so it clings to the greens, croutons and chickpeas and gives the whole bowl a wonderfully balanced, zippy finish.
What makes this salad special is the contrast: creamy avocado against crisp cucumbers, soft chickpeas against crunchy, salty dill croutons, and the bright, slightly sweet-tart vinaigrette that ties everything together.
Croutons!
The croutons are made with sourdough, olive oil, dill and kosher salt, then baked until golden. They’re savory and crisp and add a new dimension to a simple salad — you’ll be surprised how much flavor toasted dill and olive oil bring to a bowl.
There’s plenty of other goodness in this salad too. Here’s what I typically include:
We have:
An assortment of greens — arugula, butter lettuce or romaine works great.
Chickpeas (drained and rinsed); roasted chickpeas are a tasty alternative.
Ripe avocado, diced.
Crumbled feta cheese for a salty, tangy bite.
Chopped cucumbers for crunch.
Cherry or grape tomatoes, chopped or halved.
Fresh herbs like parsley and chives for brightness.
The star: crunchy, salty dill croutons.
And the dressing: a flavorful red wine vinaigrette that’s slightly thicker than usual so it coats every component.
I make this red wine vinaigrette often because it’s versatile and delicious. It’s similar in texture to a syrupy balsamic dressing but made with red wine vinegar, so it’s bright and tangy. The dressing clings to the lettuce, croutons and chickpeas, giving each bite great flavor.
Assembling the bowl is flexible — make it a chopped salad or leave the components more whole and toss gently. You can also customize with add-ins you enjoy: banana peppers, pickled onions, nuts or seeds all work well.
This salad is filling and satisfying. Many of the elements can be prepped ahead: combine chickpeas, tomatoes, cucumbers and feta in a container, then add fresh greens, avocado and croutons right before serving to keep everything crisp. It’s an easy, winning meal whether you’re feeding two or four.
Make the dill croutons by tossing sourdough cubes with olive oil, dill and salt, then bake at 400°F until golden and crunchy. For the dressing, whisk together red wine vinegar, minced garlic, a little sugar, oregano, salt and pepper, then whisk in olive oil until emulsified. The vinaigrette keeps in the fridge for a few days in a sealed container — just shake or whisk before using.
Chickpea Salad Bowl
Chickpea Salad Bowl with Dilly Croutons
2 to 4 people
30 mins
30 mins
Ingredients
- 2 cups sourdough bread cubes
- 2 tablespoons olive oil
- 1 teaspoon dill weed
- Kosher salt and pepper
- 5 ounces mixed greens (arugula, spinach or spring mix)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 1/2 cups cherry tomatoes, chopped
- 1 cup chopped cucumbers
- 1 avocado, chopped
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped herbs (parsley, chives)
Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1 tablespoon sugar
- 1/2 teaspoon dried oregano
- Kosher salt and pepper
- 1/2 cup olive oil
Instructions
- Preheat oven to 400°F. Spread sourdough cubes on a baking sheet, drizzle with olive oil, sprinkle with dill and a big pinch of salt and toss to coat. Bake 12–15 minutes or until golden and crunchy.
- In a large bowl, add the mixed greens and season lightly with salt and pepper. Top with chickpeas, tomatoes, cucumbers, avocado, feta and chopped herbs. Add croutons.
- For the vinaigrette: whisk together red wine vinegar, garlic, sugar, oregano and a big pinch of salt and pepper. Whisk in the olive oil until emulsified.
- Drizzle dressing over the salad, toss gently and serve. Store leftover vinaigrette in the fridge for a few days; whisk or shake before using.
This salad is firmly in the rotation — easy to prep, flexible to customize, and reliably delicious. Make extra croutons and vinaigrette and you’ll be ready to assemble a great meal any night of the week.