This easy Mediterranean Chickpea Salad is packed with healthy ingredients like chickpeas, cucumber, cherry tomatoes and bell peppers. It comes together quickly and feeds a crowd. Perfect for meal-prep lunches or large dinner parties and potlucks.
I love a good, big salad! Whether it’s a full meal or a side dish, having an easy and healthy salad recipe in your back pocket is critical for just about every human. This Mediterranean Salad Recipe fits the bill.
It uses simple and healthy ingredients and besides a bit of chopping, comes together quickly. It makes me feel like I’m eating a healthy meal on the Greek coast. No need to mention it’s made using canned garbanzo beans (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 start of the week the flavors meld together and it will be even more delicious by the end of the week!
Easily customizable – Not a fan of parsley? sub in different fresh herbs. Have other veggies on hand? No problem! Sub those in too.
Feeds a crowd – this Mediterranean Chickpea Salad makes a large bowl that is perfect for a big dinner party or potluck.
No cooking required – if using canned chickpeas, absolutely no cooking is required!
Ingredients Needed
- Chickpeas – sometimes called garbanzo beans. I prefer using canned chickpeas since it makes this recipe faster but you can also cook your own on the stove-top.
- Red Onion – the best option when serving raw onion.
- Cherry tomatoes – you can also use grape tomatoes
- Cucumber – English cucumber or Persian cucumbers both work.
- Bell Peppers – I prefer red bell peppers but use what you prefer.
- Kalamata Olives – Make sure you buy pitted or pit them yourself before adding to salad.
- Feta Cheese – Feel free to omit if vegan or dairy-free
- Fresh Parsley– or other fresh herbs like fresh mint, fresh dill or even cilantro or basil. I’d stay away from dried herbs in this recipe.
- Olive oil – ideally we’re using extra-virgin olive oil for the best taste and quality.
- Lemon juice – if you don’t have fresh lemons you can use roughly 2 tbsp of red wine vinegar as an acidic replacement.
- Dijon mustard – to round out the vinaigrette.
- Salt and black pepper – feel free to reduce salt if watching sodium levels.
Fun Fact!
Chickpeas are a fantastic source of fiber. There’s 12 grams of fiber in a single cup (source), which can help keep you fuller for longer.
How to Make Mediterranean Chickpea Salad
Instructions for this mediterranean salad recipe couldn’t be easier. You simply mix the chickpeas, vegetables and feta in a large bowl and then toss with olive oil, lemon juice, dijon and salt and pepper.
Chickpea Salad FAQs
You can enjoy this salad on its own or as a side dish. Feel free to top with a protein if desired (grilled chicken is delicious!). As a side I highly recommend pairing it with these Greek Chicken Gyros or Honey Mustard Chicken. You could also serve it with pita bread or over a bed of romaine lettuce.
I personally would not recommend it! You can sub in any fresh herbs you prefer but generally dried herbs might taste a little gritty in this chickpea salad
Yes! simply omit the feta cheese and this recipe will be vegan.
Sure is!
See storage instructions below but this salad will last in the fridge for up to 1 week.
Absolutely! White beans would make a great replacement for chickpeas but feel free to replace with whatever beans you prefer.
Yes! Any crumbly cheese will work. Goat cheese or blue cheese are both good options.
Storage Instructions
Fridge: store leftovers in an airtight container in the refrigerator for up to 1 week.
I would not recommend freezing this recipe.
More Healthy Salad Recipes:
Mediterranean Chickpea Salad
This easy Mediterranean Chickpea Salad is packed with healthy ingredients like chickpeas, cucumber, cherry tomatoes and bell peppers. It comes together quickly and feeds a crowd, Perfect for meal-prep lunches or large dinner parties and potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mix
- Cuisine: Greek
- Diet: Gluten Free
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/2 cup finely chopped red onion
- 1 dry pint cherry tomatoes, halved
- 1 large English Cucumber, quartered
- 1 large bell pepper, finely chopped
- 1/2 cup kalamata olives, pitted + sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup extra virgin olive oil
- juice + zest from 1 large lemon
- 1 tbsp Dijon mustard
- 3/4 tsp salt (add more or less to taste)
- 1/4 tsp black pepper
- In a large bowl mix the chickpeas, vegetables and feta and then toss with olive oil, lemon juice, dijon and salt and pepper.
- Let sit for 30 minutes to allow flavors to meld. Serve cold.
- Store in an airtight container in the fridge for up 1 week.
