This easy Mediterranean Chickpea Salad is packed with healthy ingredients like chickpeas, cucumbers, cherry tomatoes, and bell peppers. It quickly came together and fed a crowd. Perfect for preparing lunches or large dinner parties and potlucks.
I love a good big salad! Whether it’s a meal or a side dish, having an easy and healthy salad recipe in your back pocket is crucial for just about everyone. This Mediterranean salad recipe fits the bill.
It uses simple, healthy ingredients and comes together quickly with nothing more than a little chopping. It made me feel like I was eating a healthy meal on the Greek coast. Needless to say it’s made with canned chickpeas (a pantry staple!) and fresh ingredients from my local grocery store.
Why Make This Chickpea Salad Recipe
Great for meal prep – This is one of those salad recipes that tastes better the longer it sits. If you make this at the beginning of the week, the flavors will come together and it will be even more delicious by the weekend!
Easy customization – Don’t like parsley? Stir in different fresh herbs. Do you have any other vegetables on hand? no problem! Divide those in as well.
feed a group of people – This Mediterranean Chickpea Salad makes a large bowl and is perfect for a large dinner party or potluck.
No need to cook – If using canned chickpeas, absolutely no cooking required!
Required raw materials
- chickpeas – Sometimes called chickpeas. I prefer using canned chickpeas because it makes this recipe faster, but you can also cook your own on the stove.
- shallots – Best choice when serving raw onions.
- cherry tomatoes – You can also use grape tomatoes
- cucumber – Either English cucumbers or Persian cucumbers will work.
- bell pepper – I prefer red bell peppers, but use whatever you like.
- kalamata olives – Make sure you buy it cored or core it yourself before adding to your salad.
- feta cheese – Feel free to omit if vegetarian or dairy-free
- fresh parsley– or other fresh herbs like fresh mint, fresh dill, or even cilantro or basil. I would stay away from dried herbs in this recipe.
- olive oil – Ideally, we use extra virgin olive oil for the best taste and quality.
- lemon juice – If you don’t have fresh lemons, you can use about 2 tablespoons of red wine vinegar as an acidic substitute.
- Dijon Mustard – To round out the vinaigrette.
- salt and black pepper – Feel free to reduce the salt if you are watching the sodium content.
Fun fact!
Chickpeas are an excellent source of fiber. A single cup contains 12 grams of fiber ( source ), which can help you feel fuller longer.
How to Make Mediterranean Chickpea Salad
The instructions for this Mediterranean salad recipe couldn’t be simpler. You simply combine the chickpeas, veggies, and feta cheese in a large bowl and toss with the olive oil, lemon juice, Dijon, salt, and pepper.
Chickpea Salad FAQs
You can enjoy this salad on its own or as a side dish. Feel free to add protein on top if desired (grilled chicken is delicious!). As a side dish, I highly recommend pairing it with Greek Chicken Gyros or Honey Mustard Chicken. You can also serve it with pita bread or lettuce.
I personally wouldn’t recommend it!You can add any fresh herbs you like, but often dried herbs can taste a little gritty in a chickpea salad
Yes! Just omit the feta cheese and this recipe is vegan.
of course!
See storage instructions below, but this salad will keep in the refrigerator for up to 1 week.
Absolutely! White beans are a great substitute for chickpeas, but feel free to substitute any legume you like.
Yes! Any crumbly cheese will work. Goat cheese or blue cheese are both good choices.
Storage instructions
refrigerator: Store leftovers in an airtight container in the refrigerator for up to 1 week.
I do not recommend freezing this recipe.
Healthier Salad Recipes:
Mediterranean Chickpea Salad
This easy Mediterranean Chickpea Salad is packed with healthy ingredients like chickpeas, cucumbers, cherry tomatoes, and bell peppers. It quickly feeds a crowd and is perfect for preparing lunches or large dinners and potlucks.
- Preparation time: 10 minutes
- Cooking time: 0 minutes
- total time: 10 minutes
- yield: 8 number of copies 1X
- category: salad
- method: mix
- gourmet food: Greek
- diet: gluten free
- 2 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup chopped red onion
- 1 Dried Pints of Cherry Tomatoes, halved
- 1 big english cucumber, quarter
- 1 large bell pepper, Chopped
- 1/2 cup kalamata olives, Core + slice
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh parsley, Chopped
- 1/4 cup Extra virgin olive oil
- Juice + zest of 1 large lemon
- 1 tablespoon Dijon Mustard
- 3/4 teaspoon Salt (add as appropriate to taste)
- 1/4 teaspoon Black pepper
- Combine chickpeas, vegetables, and feta in a large bowl, then add olive oil, lemon juice, Dijon, salt, and pepper.
- Let sit for 30 minutes to allow the flavors to meld. Serve cold.
- Store in an airtight container in the refrigerator for 1 week.
