This 5-Ingredient Chickpea Chimichurri Salad is so easy to make (no cooking!) and absolutely delicious. It’s made with cabbage so it doesn’t wilt, making it perfect for meal-prepping.

As we slide so quickly into summer, it’s time for all the easy salad recipes. On warm days when I don’t feel like cooking, there is not much better than a super quick, no-cook meal. This Chickpea Chimichurri Salad is just that, and with just five simple ingredients, it is SO easy to make.

This simple no-cook recipe comes together in about 10 minutes! It only requires a little bit of vegetable chopping (and there’s a shortcut you can take to do even less). It’s also easy to switch out some of the vegetables for others you may love more if you feel like customizing – but this combination works so deliciously! It’s seriously perfect for a quick work lunch, dinner side dish, or to serve along side your other favorites at a cookout or barbeque. It would even be fabulous piled on a burger at that barbeque!

Ingredient photo with Trader Joe's Chimichurri Sauce, cooked chickpeas, cabbage, red onion, and Persian cucumbers.

What do I need to make this chickpea salad?

  • Cabbage: I used green cabbage, but red cabbage or a combination will also work.
  • Cucumbers: small-seeded Persian cucumbers are my favorite for this, no need to peel!
  • Red Onion: make sure to chop the onion super finely!
  • Chickpeas: I use chickpeas I cooked from scratch, but canned will work just as well. Just drain and rinse before using.
  • Chimichurri Sauce: store-bought or homemade both work, but of course store-bought will make this extra quick and easy!

What is chimichurri sauce?

Chimichurri sauce is a traditional Argentinan sauce that is herby and delicious, typically made with cilantro and parsley. It’s traditionally served with steak, but the flavor profile is so delicious and pairs so well with so many things, including this plant-based make-ahead salad!

Where do you get the chimichurri?

I used Trader Joe’s chimichurri sauce, which has the following ingredients: cilantro, olive oil, parsley, canola oil, water, garlic, red wine vinegar, sea salt, cumin, and crushed red pepper.

While I would prefer no canola oil, the rest of the ingredients are in line with what I’d use to make chimichurri at home, and I love a shortcut! Using the premade chimichurri sauce makes this recipe so quick and easy to make.

Of course, you can always use a homemade chimichurri sauce as well, if you prefer or happen to have some on hand!

Want to make this recipe even easier to make? Instead of chopping your own cabbage, grab a bag of pre-shredded cabbage or coleslaw mix. You’ll get some bonus carrots in there too!

What’s the best way to serve this chickpea chimichurri salad?

I served this simply with some hummus for creaminess and a few slices of toasted gluten-free bread. It was so good!

You can also serve this with rice or quinoa for extra bulk. Or, chop all the veggies super finely and serve it with chips as more of a dip. It’s also a perfect side dish for a barbeque or picnic. It would even be great piled on a sandwich or a slice of toast! You can also just eat it all on its own as a delicious and filling meal.

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5-Ingredient Chickpea Chimichurri Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-Bake
  • Cuisine: Healthy
  • Diet: Vegan


This 5-Ingredient Chickpea Chimichurri Salad is so easy to make (no cooking!) and absolutely delicious. It’s made with cabbage so it doesn’t wilt, making it perfect for meal-prepping.


  • 1½ cups or 1 (15 oz.) can cooked chickpeas
  • 3 Persian cucumbers, chopped
  • 1 small red onion (or ½ medium), diced finely
  • ¼ cabbage (about ½ lb), chopped
  • 1 (8 oz.) container chimichurri sauce
  • Salt & pepper, to taste, optional


  1. In a mixing bowl, combine the chickpeas, chopped cucumbers, diced red onion, and chopped cabbage. Add the chimichurri sauce on top and toss to combine.
  2. Taste, and add any salt and/or pepper if desired. 
  3. Serve at room temperature or chilled. It will keep in an airtight container in the refrigerator for up to 5 days (though it’s freshest for the first 2).

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