This Chickpea and Crab Salad is so flavorful and tasty! It's simple too. Just six ingredients tossed with a little salt, pepper, and avocado oil, and, voila, the salad is done. It's another one of those salads that work great for both, a weekend/weeknight dinner or a friends and family gathering.
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Like in our Sautéed Seafood Medley, the imitation crab adds a little "fanciness" and "meaty" flavor to the salad, the olives add a little extra acidity, and the cucumbers and parsley add freshness and aroma. Combined, the ingredients make a really great salad!
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Ingredients
- Chickpeas: Like in this Baked Chicken Thighs with Chickpeas recipe, make sure to drain and rinse canned chickpeas under cool water, in a colander. If you prefer using dried chickpeas, use this method posted on thespruceeats.com.
- Imitation crab: designed to resemble real crab meat in flavor and appearance. While it may not match the taste and texture of real crab meat exactly, it provides a more affordable alternative for those who enjoy seafood flavors. I use imitation crabin my Simple Seafood Soup Recipe and this Baked Seafood-Stuffed Salmon recipe. Although, as a highly processed food, it is less nutritious than real crab meat. Opt for real crab meat, if possible.
- Cucumbers: add freshness, juiciness, and crunch to the salad.
- Red onion: adds a little spice to the salad. Use as much or as little as you prefer. I find that using a peeler rather than a knife makes perfectly thin slices of onion.
- Fresh parsley: adds more freshness and aroma to the salad!
- Kalamata olives: Olives work so well in this recipe. Like in this Turmeric Couscous Salad Recipe, they add a little acidity and a lot of flavor. I bought pre-sliced olives.
Substitutions and variations
- Fresh parsley: Fresh dill or cilantro will be a great substitute. Cilantro especially will add a citrusy flavor and extra freshness and aroma.
- Olives: Pickles will work great too. They will add a similar salty/tangy flavor to the salad. Capers will also add that bold savory flavor of olives.
- Red onion: If you don't like the sharpness of red onion, add some chopped green onions, or sweet Vidalia onions instead.
- Add more color: add some different-colored bell peppers for a more colorful salad. Plus, extra nutrition.
- Make it vegan: Omit the crab meat. You can also substitute crab meat with hearts of palm, or artichoke hearts.
Preparation
STEP 1: Add the chickpeas, imitation crab, cucumbers, red onion, parsley, and Kalamata olives in a large mixing bowl
STEP 2: Season with salt and drizzle with avocado oil. Gently toss to combine.
Top Tips
- If using canned chickpeas, make sure to drain and rinse them thoroughly in a colander to remove excess sodium.
- Choose fresh crab meat for the best flavor and texture, depending on its availability, your preference, and budget.
- Taste and adjust the salt level as needed.
- For the best taste and texture, chill your salad for at least 30 minutes before serving. This allows the flavors to meld together.
Frequently Asked Questions
Absolutely, this is one of the reasons it's great for a dinner party. You can definitely make it ahead and keep it in the fridge until ready to serve. It's best to serve it within 24 hours of making it.
To cook dried chickpeas, soak them in water overnight, then simmer them in a pot of water for about 1-2 hours or until they are tender. Drain and let them cool before using in the salad.
Serving suggestions
Chickpea and crab salad can be served as a side dish or as a filling for sandwiches, wraps, or lettuce cups. It also pairs well with crackers or crusty bread. I like to serve the salad with this Pan Seared Salmon with Vegetables main dish, or this Cheesy Chicken and Mushroom Recipe with a side of Oven Roasted Potato Cubes.
Storing suggestions
You can store the salad in an airtight container in the refrigerator for up to 2-3 days. Make sure it stays chilled to maintain freshness.
Try these salads too
If you tried this Chickpea and Crab Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Chickpea and Crab Salad
Ingredients
- 1 can chickpeas or 19 oz, drained and rinsed under cold water
- 250 grams imitation crab diced
- 2 cucumbers medium, diced
- ½ cup red onion thinly sliced
- ½ cup fresh parsley chopped
- 3 tablespoons Kalamata olives sliced
- 1 tablespoon avocado oil
- salt to taste, or a splash of lemon juice
Instructions
- Add the chickpeas, imitation crab, cucumbers, red onion, parsley and Kalamata olives in a large mixing bowl1 can chickpeas, 250 grams imitation crab, 2 cucumbers, ½ cup red onion, ½ cup fresh parsley, 3 tablespoons Kalamata olives
- Season with salt and drizzle with avocado oil. Gently toss to combine all flavors.1 tablespoon avocado oil, salt
Notes
- If using canned chickpeas, make sure to drain and rinse them thoroughly in a colander to remove excess sodium.
- Choose fresh crab meat for the best flavor and texture, depending on its availability, preference, and budget.
- Taste and adjust the salt level as needed.
- For the best taste and texture, chill your salad for at least 30 minutes before serving. This allows the flavors to meld together.
- The salad can be stored in the refrigerator for up to 3 days.
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