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This easy Chickpea Salad is a healthy and refreshing vegetarian salad recipe that’s loaded with delicious fresh vegetables and then tossed in a zesty Mediterranean dressing. They are perfect to enjoy as is or served for lunch or dinner.
I love serving this salad with my Beef Kafta or grilled chicken kafta.
You will be amazed at how flavorful this protein-packed chickpea salad is. Made with a Mediterranean twist, it is loaded with a variety of fresh vegetables, chickpeas, feta, and some artichoke hearts. So easy to make, so tasty, and oh-so filling.
You may serve this Gluten-free Mediterranean chickpea salad for lunch or dinner, or serve it as a side dish with some lemon garlic grilled Chicken or Honey Lime salmon. Want to make this vegetarian chickpea salad a vegan salad? Skip the feta cheese.
Recipe Summary
- The best salad you will ever have. Seriously so good.
- Easy to make and so filling.
- Pairs with pretty much anything or is great to enjoy on its own for a light lunch.
Ingredients you will need
- One Can Chickpeas, drained and rinsed
- Sweet Pepper or Bell Pepper stems and seeds removed
- English Cucumber, halved lengthwise and cut into rough chunks
- Cherry Tomatoes , halved
- Red Onion, diced
- Pitted Black or Kalamata Olives, roughly chopped
- Crumbled Feta Cheese
- Fresh Herbs: Chopped Fresh Oregano, Fresh Thyme Leaves
- Brined Artichokes, chopped
- Kosher salt and freshly ground black pepper to taste
- Oil: I recommend using Extra Virgin Olive Oil
- Freshly Squeezed Lemon Juice
- White Wine Vinegar, or you can use balsamic
- Honey
- Fresh Garlic Clove, minced
- Dried Oregano
How to make Mediterranean Chickpea Salad
- Prep and cut all veggies: First, start by prepping all the vegetables and place them in a large bowl.
- Add in other ingredients: Add in the chickpeas, olives, feta, fresh herbs, and a pinch of salt and pepper.
- Make Dressing: Next, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, garlic, oregano, and a pinch of salt and pepper.
- Toss and Serve: When ready to serve, pour the dressing over the salad and toss to combine. Taste and add additional salt, pepper, or lemon juice, if necessary. Enjoy!
How to make the dressing
To make a Mediterranean style chickpea salad dressing, you will need the following ingredients:
1/4 cup extra virgin olive oil
2-3 tbsp. freshly squeezed lemon juice
2 tbsp. white wine vinegar
One tbsp. honey
1 garlic clove, minced
1 tsp. dried oregano or fresh is fine
Kosher salt and freshly ground black pepper
- Place all the above ingredients in a bowl, then using a small whisker or spoon, mix thoroughly until combined. Then pour over salad and toss.
Common Questions
Canned chickpeas are already pre-cooked before they are canned for consumer use. So once you open a canned chickpea and you drain and wash, they are ready to eat. So it is ok to toss them in with salads, add in any recipes like this Cauliflower chickpea curry, roast them, or make homemade hummus. Dried chickpeas that come in bags are completely hard and raw and need to be cooked before you eat.
Even though they may be safe for us to eat, I always recommend draining and washing canned chickpeas or any canned beans for that matter. This step will wash off any excess sodium or added preservatives in the slimy liquid it comes in.
You may store your leftover chickpea salad in a tightly sealed container in the fridge for 2-3 days. It may be ok for a day or so longer but expect the tomatoes and cucumbers to be quite soggy. I do not recommend freezing this Healthy Mediterranean chickpea salad mainly because the ingredients used just don’t freeze well.
What to serve with chickpea salad
Don’t want to eat this Mediterranean chickpea salad as is and looking for some sides to serve it with? Here are some ideas:
- Asparagus Stuffed Chicken Breast
- Oven Roasted Maple Turkey Breast
- Crispy Baked Salmon
- Cilantro Lime Shrimp
- Beef Tenderloin Roast
- Crispy Baked Chicken Cutlets
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Mediterranean Chickpea Salad
Ingredients
- 15 ounces One Can Chickpeas, drained and rinsed
- 1 Large Sweet Pepper or Bell Pepper, stems and seeds removed
- 1 English Cucumber, halved lengthwise and cut into rough chunks
- 1 Pint Cherry Tomatoes , halved
- ½ medium Red Onion, diced
- ½ Cup Pitted Black or Kalamata Olives, roughly chopped
- ½ Cup Crumbled Feta Cheese
- 2 tablespoons Chopped Fresh Oregano
- 2 tablespoons Fresh Thyme Leaves
- ¾ Cup Brined Artichokes, chopped
- Kosher salt and freshly ground black pepper to taste
For the dressing:
- ¼ Cup Extra Virgin Olive Oil
- 2-3 tablespoons Freshly Squeezed Lemon Juice
- 2 tablespoons White Wine Vinegar
- 1 tablespoon Honey
- 1 Garlic Clove, minced
- 1 Tsp Dried Oregano
- Kosher salt and freshly ground black pepper
Instructions
- Start by prepping all the vegetables and place them in a large bowl. Add in the chickpeas, olives, feta, fresh herbs, and a pinch of salt and pepper.
- Next, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, garlic, oregano, and a pinch of salt and pepper.
- When ready to serve, pour the dressing over the salad and toss to combine.
- Taste and add additional salt, pepper, or lemon juice, if necessary. Enjoy!
Video
Notes
- Any tomatoes will do
- You may use white onion if you don’t have any red
- Maple Syrup in place of honey
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy yummy
Beautiful bright fresh and delicious salad! Perfect for warmer days! Obviously slightly more time consuming due to produce washing/chopping but completely worth the effort. Thanks for this recipe!
This salad is so delicious! I found it while searching Pinterest for vegetarian recipes, and I have made it twice already. Will be perfect for summertime. I add pasta to the leftovers and we have pasta salad for lunch the next day. I’m linking to this recipe from a blog post I’m writing, let me know if that’s an issue. Thanks!
Thanks. Thanks totally fine. Love the pasta salad idea
I Love this delicious salad
Thank you!
This is amazing and very delicious.I try out this on the weekend .thanks for sharing
KILLER RECIPE!! Thanks
Thank you! Glad you liked it.
The family loved this recipe. I will definitely make this again.
So glad everyone loved it.
Just made this and had to come tell you how fantastic it was. Thank you for sharing this!
So glad you liked it
I just made this and it’s absolutely delicious, easy to make, and filling! Would definitely recommend.
Thank you, Lily. Glad you liked it.
I love your salads! This might be my new personal favourite. Although the quinoa and pomegranate one is sooo good!!
Glad you like!
Looks delicious! I will definitely make it and let you know how it comes out!
Thank you
Made this today – delicious! Thank you!
Thank you! Glad you liked it.
Looks ahhhhmazing! What would be considered a serving size?
Hi Chris. It is so good! serving size is one bowl
Amazing Tasty and good looking salad.. Like it a lot !