Creamy Lemon Chickpea Salad with Goat Cheese
I had real trouble naming this recipe because there are so many delicious ingredients that I wanted to include in the title – but I don’t think ‘creamy chickpea salad with lemon, goat cheese, walnuts, red onion and arugula’ would have been particularly catchy.
So, here’s where I ended up. But really, this easy chickpea salad is a mish mash of wonderful flavours and textures, with a bit of crunch, some freshness, creaminess, and a nice bit of tang… it’s got a bit of everything.
This recipe was inspired by my creamy chickpea salad sandwiches – but this time I added lots of extra tasty bits to take it to the next level. The original recipe is super adaptable, as you can see! Chuck in whatever you like, for a super quick and easy vegetarian lunch.
This time I stuffed the creamy salad into pitta bread, but you could equally use it as a sandwich filling in some crusty bread, scoop it up on crackers, or dollop it over your favourite salad leaves.
⭐️ How to make a Tasty Chickpea Sandwich Filling
As with most of my recipes, you can really make this one your own. If you’re not a fan of my chosen ingredients, feel free to mix things up! You could make this creamy chickpea salad every week, and never make it the same way twice.
If you like, you could stick with the same ‘formula’ to ensure you end up with a nice balance of ingredients.
- Veggies – I used red onion, but you could swap for spring onions, chopped bell peppers, sweetcorn, black olives, grated carrot, diced cucumbers, or whatever else you fancy.
- Nuts – I used some chopped walnuts for a wonderful bit of crunch. You could swap these for pine nuts (toasted, if possible!), peanuts, cashew nuts, or whatever’s your favourite.
- Cheese – I used some soft goat cheese, but crumbled feta, grated cheddar, or even a dollop of garlicky cream cheese would be amazing additions.
- Greens – I mixed some arugula (rocket) through my chickpea salad, which works really well, as it’s a tasty, peppery leaf. You could swap it for any other greens, like watercress or chopped spinach, if you prefer.
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🥗 Ingredients and Substitutions
Here’s what you’ll need to make this creamy chickpea salad. See the printable recipe card below for detailed ingredient quantities.
- chickpeas – I always use canned, for convenience.
- mayonnaise – this is what holds everything together. If you prefer, you could use Greek yogurt or sour cream instead.
- arugula (rocket)
- soft goat cheese
- lemon juice – I used freshly squeezed, but lemon juice from a bottle also works.
- walnuts
- red onion
Becca’s Top Tip
This salad is best served chilled, so if possible, prepare it in advance, and store it in an airtight tub in the fridge for an hour or two before serving, to make sure it’s nice and cold. It’s best eaten up within a couple of days.
🖨️ Printable Instructions
Creamy Lemony Chickpea Salad
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin Comment(if you suffer from allergies, please double check all ingredients before eating)
Ingredients
- 1/2 small red onion (or 1/4 large red onion)
- 40 g (~ 1 1/2 oz) walnuts
- 60 g (~ 2 oz) soft goat cheese
- 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
- 1 large handful fresh arugula (rocket)
- 1 heaped Tablespoon mayonnaise (I used light)
- 1 Tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Finely chop the red onion, walnuts, and goat cheese. My goat cheese was a little gooey for my liking (rather than crumbly), but it still worked just fine.
- Add all the ingredients to a mixing bowl, and mix well to combine.
- If you have time, chill the salad in the fridge for an hour before serving. I served mine inside a toasted pitta bread.
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
If possible, you’ll prepare the salad an hour or so before you need it, to give it a chance to chill in the fridge. However, it can be eaten straight after mixing if needed. It can also be stored in an airtight tub in a fridge for a couple of days if needed.
This lemony chickpea salad is ideal served in pitta bread, or as a sandwich filling with crusty bread. It could also be scooped with crackers, or dolloped over a salad or jacket potato.
I always soak and pressure cook my beans. I find the texture so much nicer. (soak overnight, then 8 minutes on high with a natural release)
This recipe is so good. :) My only real change was chopped almonds instead of walnuts because I was out of them. I will definitely be making this again. Perfect for hot days.
Thanks for the lovely comment!
So tastey! That really hit the spot!
Thanks Julie!
Love, love , love this recipe! Thanks so much for sharing! My husband really likes it, too. Last time I made it he ate nearly all of it–all I got was a large spoonful! Guess I’ll need to double it next time!
Haha that’s great to hear, thanks for your comment Elizabeth! :)
Amazing!! I’m devouring it as I type this. I added chopped tomato and salted the onions before adding them in so they wouldn’t be so strong. This is so good.. thanks for sharing!
Thanks Patty, so glad you’re enjoying it! :)
I am now a HUGE FAN!! I love this quick and easy recipe! I did substitute Feta cheese for the goat cheese only because I already had the Feta in the fridge. I am hooked!
Thanks Maria! :) Feta sounds like a great substitution!
Everything’s better if it doesn’t come from a can/tin. Try making your own, it’s really easy and not a lot of bother or hassle at all. Soaking for about 18 hours is the only thing…you have to plan ahead. Here’s how I cook beans/chickpeas: http://christinascucina.com/2013/10/simple-healthy-italian-bean-salad.html I hope you try it! CC
The recipe is awesome, and cleverly simple ! Another book mark for me.
Regarding your Question on anyone soaking and boiling chickpeas. I do that every time I am making some curry out of chickpeas. Coming from India, its kind of a habit and hence “no second thought” thing for me. But yes, if i have to whip up a quick hummus or may be Chickpea Pilaf sort of thing where i know I wont be using more than a cup of them, I simply use a can full.
And to answer your second bit- Yes, it does taste different. I feel the canned version is somewhat bland and less flavourful than the freshly boiled ones. But then, every one has different taste buds ! :)
This the second recipe I’ve tried on your blog and was pleasantly surprised. It was a perfect filling for the pita….lots of protein and flavors…creamy with a nice crunch from the walnuts. Can’t wait to make this again! Thank you!
Thanks Suzie, I’m really pleased you’re enjoying my recipes so far! :)
Thanks for the recipe! I am looking for some healthy recipes for my pregnancy :)
Just an FYI, I buy organic dried chickpeas and then use Alton Brown’s slow cooker method
http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-chickpeas-recipe.html
Then I let them cool, then portion them into baggies (need a more eco-friendly method for this) and freeze them. I use them for everything!
Can’t wait to head to Trader Joe’s to get the ingredients for this!!
Loveeeeeeeee this recipe! I toast my pita pocket….mouth watering! And I leave a little on side to eat on its own.