I’m excited to share my take on a Mediterranean Chickpea Salad that bursts with a mix of vibrant flavors. With chickpeas, cherry tomatoes, crisp cucumber and tangy feta, each bite offers a refreshing crunch. A lemon olive oil vinaigrette paired with fresh parsley creates a perfectly balanced dish for summer.

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I couldn’t be more excited to share my version of The Very Best Chickpea Salad. This mediterranean chickpea salad is my absolute favorite summer dish that you can whip up in literally minutes.

I’ve always loved the burst of freshness from ripe cherry tomatoes, crisp diced cucumber, and tangy crumbled feta. I mix in two cans of chickpeas and a handful of Kalamata olives to add that perfect briny zing.

The secret is my homemade vinaigrette made from fresh olive oil, lemon juice, minced garlic and a pinch of dried oregano. I like to toss everything with a light dusting of salt and pepper so the flavors really stand out.

This recipe is great for meal prep if you’re busy during the week or a fun twist for a quick bbq dinner. Trust me, one bite and you’ll be hooked on this easy mediterranean chickpea salad.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, it’s super quick and easy to throw together when I’m low on time or just want something fresh. Second, the mix of crisp veggies and tangy feta gives it a really bright flavor that just makes my tastebuds happy. Third, it’s a great way to get some healthy protein and fiber into my day without any fuss and lastly, I like that I can make it ahead and just let all the flavors meld together in the fridge for a bit.

This mediterranean chickpea salad is perfect for summer ’cause it’s cool, refreshing and so simple to make. I love how you combine stuff like tomatoes, cucumbers, feta cheese and olives into one bowl, then toss it all in a tasty vinaigrette made from olive oil, lemon juice, garlic and oregano. Plus, letting it chill in the fridge for a while really brings out its zesty flavors. Even if I mess up the measurements sometimes, it still turns out delicious every time.

Ingredients

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Chickpeas: Packed with protein and fiber, they help keep you full and strong.
Cherry Tomatoes: They add a burst of sweetness and vitamin C, which is totally refreshing.
Cucumber: Crisp and hydrating, it gives a cool crunch that balances everything out.
Kalamata Olives: Briny and hearty, they provide healthy fats and loads of flavor.
Feta Cheese: Salty and creamy, this cheese boosts calcium while making the salad more exciting.
Vinaigrette: Zesty lemon, garlic, olive oil and oregano mix up a punchy, tasty drizzle.

Ingredient Quantities

2 cans (15 oz each) chickpeas, drained and rinsed

1 pint cherry tomatoes, halved

1 large cucumber, diced

1/2 small red onion, thinly sliced

3/4 cup Kalamata olives, pitted and roughly chopped

4 oz feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil (for the vinaigrette)

3 tbsp lemon juice (for the vinaigrette)

1 clove garlic, minced (for the vinaigrette)

1/2 tsp dried oregano (for the vinaigrette)

Salt and pepper, to taste (for the vinaigrette)

How to Make this

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1. Drain and rinse your chickpeas then set them aside in a large bowl along with halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

2. Add in the roughly chopped Kalamata olives, crumbled feta cheese, and chopped fresh parsley to the bowl.

3. In a small bowl, combine the extra virgin olive oil, lemon juice, minced garlic, and dried oregano.

4. Season the vinaigrette with salt and pepper to taste then whisk it until it’s well mixed.

5. Pour the vinaigrette over the salad ingredients in the large bowl.

6. Gently toss the salad until all the flavors start to mix together nicely.

7. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors meld together.

8. Give it a quick mix before serving and enjoy your cool, refreshing chickpea salad!

Equipment Needed

1. Large mixing bowl for combining all the salad ingredients
2. Colander to drain and rinse the chickpeas
3. Cutting board for chopping the cucumber, red onion, olives, and parsley
4. Chef’s knife for dicing and slicing all the fresh veggies
5. Small bowl for mixing the vinaigrette
6. Whisk for blending the olive oil, lemon juice, garlic, and oregano
7. Measuring cups and spoons for the vinaigrette ingredients
8. Spoon or spatula for gently tossing the salad
9. Can opener if your chickpeas aren’t already open
10. Refrigerator to allow the salad flavors to meld in chill time

FAQ

Q: How long can I store leftovers in the fridge? A: You can keep the salad for about 3 days in an airtight container but the veggies might get a bit soggy if you wait too long.

Q: Can I substitute the feta cheese for something else? A: Yup, you can use goat cheese or even omit the cheese altogether if you're keeping it vegan. It still tastes great.

Q: Do I need to use canned chickpeas? A: Not really. You can use dried chickpeas if you plan ahead – just soak them overnight and cook until tender but canned ones work just fine if you're in a hurry.

Q: Can I add extra veggies to customize this salad? A: For sure! Feel free to toss in things like diced bell peppers or even avocado for a creamy twist.

Q: Is the homemade vinaigrette really necessary? A: The vinaigrette brings all the flavors together, so it really does make a difference. But if you're pressed for time, a store-bought one can work as a quick fix.

The Very Best Chickpea Salad Recipe Substitutions and Variations

Instead of the chickpeas, you could use white cannellini beans which give a similar hearty texture
If you can’t get cherry tomatoes, try using grape tomatoes or even diced red bell pepper for a sweeter note
You could swap out the red onion with a few shallots or even some green onions if you want a milder flavor
Don’t have Kalamata olives? Black or green olives work just fine to add that briny kick
If feta’s not your thing, goat cheese is a great alternative, or even crumbled firm tofu if you’re looking for a vegan twist

Pro Tips

1. Make sure you taste the vinaigrette before pouring it over the salad. Sometimes you might need a bit more salt or lemon juice to really bring out the flavor.
2. Let the salad chill in the fridge for at least 30 minutes so all the ingredients have time to really mix together their flavors.
3. If you wanna add a bit of creamy texture, try lightly mashing a couple of the chickpeas before you toss everything together, it gives a nice variation in texture.
4. For a little extra kick without changing the overall vibe of the dish, you can sprinkle in a pinch of red pepper flakes when you mix the dressing.

The Very Best Chickpea Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I'm excited to share my take on a Mediterranean Chickpea Salad that bursts with a mix of vibrant flavors. With chickpeas, cherry tomatoes, crisp cucumber and tangy feta, each bite offers a refreshing crunch. A lemon olive oil vinaigrette paired with fresh parsley creates a perfectly balanced dish for summer.

Servings

servings

Calories

304

kcal

Equipment: 1. Large mixing bowl for combining all the salad ingredients
2. Colander to drain and rinse the chickpeas
3. Cutting board for chopping the cucumber, red onion, olives, and parsley
4. Chef’s knife for dicing and slicing all the fresh veggies
5. Small bowl for mixing the vinaigrette
6. Whisk for blending the olive oil, lemon juice, garlic, and oregano
7. Measuring cups and spoons for the vinaigrette ingredients
8. Spoon or spatula for gently tossing the salad
9. Can opener if your chickpeas aren’t already open
10. Refrigerator to allow the salad flavors to meld in chill time

Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
1 large cucumber, diced
1/2 small red onion, thinly sliced
3/4 cup Kalamata olives, pitted and roughly chopped
4 oz feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil (for the vinaigrette)
3 tbsp lemon juice (for the vinaigrette)
1 clove garlic, minced (for the vinaigrette)
1/2 tsp dried oregano (for the vinaigrette)
Salt and pepper, to taste (for the vinaigrette)

Directions

Drain and rinse your chickpeas then set them aside in a large bowl along with halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
Add in the roughly chopped Kalamata olives, crumbled feta cheese, and chopped fresh parsley to the bowl.
In a small bowl, combine the extra virgin olive oil, lemon juice, minced garlic, and dried oregano.
Season the vinaigrette with salt and pepper to taste then whisk it until it's well mixed.
Pour the vinaigrette over the salad ingredients in the large bowl.
Gently toss the salad until all the flavors start to mix together nicely.
Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors meld together.
Give it a quick mix before serving and enjoy your cool, refreshing chickpea salad!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.