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Mediterranean chickpea salad1

Mediterranean Chickpea Salad

Mediterranean chickpea salad brings crisp vegetables, creamy chickpeas, briny olives, and a bright lemon vinaigrette together for a refreshing, hearty meal or side. Ready in minutes, it's a healthy, colorful dish perfect for meal prep or gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans chickpeas rinsed and drained
  • 1 English cucumber diced
  • 1 ½ cups cherry tomatoes halved
  • ½ red onion thinly sliced
  • ¾ cup kalamata olives halved
  • ¾ cup crumbled feta cheese
  • ½ cup chopped fresh parsley
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice about 1 lemon
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper

Equipment

  • Large Mixing Bowl To combine all ingredients
  • Small Bowl or Jar For mixing the vinaigrette
  • Cutting Board and Knife To chop vegetables

Method
 

  1. In a large mixing bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, olives, and chopped parsley.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, salt, and black pepper.
  3. Pour the dressing over the chickpea mixture. Toss gently until well combined.
  4. Add crumbled feta and toss again lightly. Taste and adjust seasoning as needed.
  5. Serve immediately or refrigerate for up to 4 days. Stir gently before serving if made ahead.

Notes

  • Swap feta for vegan cheese to make this dish vegan.
  • For extra flavor, sprinkle with a little dried oregano or add a spoonful of capers.
  • If storing, add extra dressing as chickpeas absorb liquid over time.

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