Mediterranean Chickpea Salad

Ready in just 20 minutes, this Mediterranean Chickpea Salad is a fresh, zesty mix of veggies, feta, and chickpeas tossed in a tangy lemon dressing. It’s a quick and healthy way to bring a little Mediterranean sunshine to your meal!

You all know I love Greek food, so when I whip up a bowl filled with crisp cucumbers, juicy cherry tomatoes, tangy olives, and creamy feta cheese, all tossed in a zesty lemon and olive oil dressing, it makes my day!

This Mediterranean chickpea salad is a beautiful medley of vibrant ingredients that not only looks appealing but is also packed with nutrients. Whether you’re planning a picnic, a light lunch, or a side for dinner, this salad is versatile enough to fit any occasion.

Why I love this recipe

I love this chickpea salad because it’s easy to make and perfect for busy days or meal prep. You can prep it ahead of time and store in the fridge until ready to eat.

The fresh herbs and tangy dressing highlight every ingredient, and the protein-packed chickpeas make it healthy and filling. It’s my go-to for entertaining guests or enjoying a wholesome meal at home.

Looking for more Greek-inspired recipes? Try our Greek lemon potatoes, Greek leg of lamb, or homemade tzatziki sauce!

Ingredients

Salad:

• red onion
• large cucumber – I use an English cucumber
• cherry tomatoes – you can use grape tomatoes also
• red bell pepper
• kalamata olives
• chickpeas – also called garbanzo beans
• capers
• salt and black pepper

Dressing:

• extra virgin olive oil
• white wine vinegar
• lemon juice
• fresh parsley
• fresh basil
• fresh mint

Topping:

• feta cheese

Step by step

To Make the Salad:

1. Slice and chop the red onion, quarter the cucumber, and slice the cherry tomatoes. Place them in a large bowl.
2. Remove the stem and seeds from the red bell pepper, slice and chop it, then add to the salad. Halve the olives, ensuring they are pitted.
3. Drain and rinse the chickpeas, then add them to the bowl along with the capers, salt, and pepper. Toss all ingredients together until well mixed.

To Make the Dressing:

1. In a small bowl, whisk together lemon juice, olive oil, and white wine vinegar. Stir well.
2. Then, chop the fresh herbs, add to the lemon mixture, and stir again.
3. Pour the dressing over the salad and mix well. Sprinkle the top with feta cheese just before serving. Enjoy!

Variations

• add some diced avocado for a creamy texture
• toss in some cooked quinoa for extra protein and bulk
• swap the feta for goat cheese for a different flavor profile
• use roasted red peppers instead of raw for a smoky taste
• add a handful of toasted pine nuts for a nutty crunch
• use red wine vinegar instead of white wine vinegar for a slightly different tang to the dressing

Serving suggestions

This easy salad can be a meal in itself or serve as a side. Try serving as a side dish alongside grilled chicken or salmon for a light and healthy meal. It’s also great to eat with hummus with pita bread for a Mediterranean-inspired spread.

If you’re looking for more veggies with it, it complements a plate of oven roasted vegetables perfectly.

Storage

Store any leftover Mediterranean chickpea salad in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors actually meld together beautifully over time, making it even more delicious the next day.

If the salad seems a bit dry after storing, simply freshen it up with a splash of lemon juice or olive oil before serving.

If you try this recipe please comment and rate it below, I love hearing from you!