Description
Mediterranean Chickpea Salad is a fresh, vibrant, and easy-to-make salad perfect for lunches, dinners, or potlucks. The combination of creamy chickpeas, crisp vegetables, briny olives, and tangy feta tossed in a lemon-oregano dressing makes every bite feel like a sunny Mediterranean escape. This salad is bright, colorful, and packed with flavor while being naturally gluten-free, vegan-friendly if feta is omitted, and full of protein and fiber. It’s also incredibly versatile and holds up well for meal prep, making it a go-to recipe for busy weeks.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled (optional for vegan)
- ¼ cup Kalamata olives, pitted and sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 garlic clove, crushed
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Rinse and drain chickpeas.
- Dice tomatoes, cucumber, and slice onions; chop herbs.
- In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Combine chickpeas, vegetables, olives, and feta in a large bowl.
- Pour dressing over salad and toss gently.
- Sprinkle herbs on top and give one last gentle toss.
- Taste and adjust seasoning as needed.
Notes
- Use room-temperature ingredients for the best flavor.
- Marinate for 15–20 minutes before serving to allow flavors to meld.
- Optional: add protein like grilled chicken or shrimp for a complete meal.
- Prep Time: 10–15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4–6
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 12mg