Appetizers & Starters > Salads & Cold Starters > Grain & Legume Salads > Chickpea Salad

Mediterranean Chickpea Salad

A vibrant and flavorful Mediterranean Chickpea Salad packed with fresh vegetables, herbs, and a tangy lemon vinaigrette. This salad is perfect as a light lunch, side dish, or appetizer.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
6
Ingredients
  • 2 cans (15 ounces each), drained and rinsed Chickpeas
  • 1 medium, diced Cucumber
  • 1 medium, diced Red Bell Pepper
  • 1/4 small, finely chopped Red Onion
  • 1 cup, halved Cherry Tomatoes
  • 1/2 cup, pitted and halved Kalamata Olives
  • 1/4 cup, chopped Fresh Parsley
  • 2 tablespoons, chopped Fresh Mint
  • 1/2 cup, crumbled (optional) Feta Cheese
  • 3 tablespoons Olive Oil
  • 2 tablespoons, fresh Lemon Juice
  • 1 clove, minced Garlic
  • 1/2 teaspoon Dried Oregano
  • to taste Salt
  • to taste Black Pepper

Prepare the Vegetables

Begin by dicing the cucumber, red bell pepper, and red onion into small, even pieces. Halve the cherry tomatoes and pit and halve the Kalamata olives. Finely chop the fresh parsley and mint.

Combine Ingredients

In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, red bell pepper, red onion, halved cherry tomatoes, Kalamata olives, chopped parsley, and chopped mint. If using, add the crumbled feta cheese.

Make the Lemon Vinaigrette

In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Dress the Salad

Pour the lemon vinaigrette over the chickpea salad and toss gently to ensure all the ingredients are evenly coated. Taste and adjust the seasoning as needed.

Chill and Serve

For the best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a light lunch, side dish, or appetizer. Garnish with extra fresh herbs if desired.

← Mediterranean Barley and Vegetable Salad Mediterranean Couscous Salad →

FAQ

  • Can I make this salad ahead of time?

    Yes, this salad can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors will meld together beautifully overnight.
  • Can I use dried chickpeas instead of canned?

    Absolutely. If using dried chickpeas, soak them overnight and then cook them until tender before adding them to the salad. You'll need approximately 1 1/2 cups of cooked chickpeas to replace the two cans.
  • What other vegetables can I add to this salad?

    Feel free to add other vegetables like zucchini, carrots, or even roasted vegetables such as eggplant or sweet potatoes.
  • Is this salad vegan?

    Yes, if you omit the feta cheese. The rest of the ingredients are plant-based.