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This Mediterranean Chickpea Salad is ready in just 15 minutes and makes the perfect fresh and filling salad that can be enjoyed for lunch, as an appetizer or as a side. If you love chickpeas try this Quinoa Chickpea Salad next!
Mediterranean recipes are always a bit hit, like my Mediterranean Quinoa Salad and Mediterranean Pizza, so I wanted to create a new Mediterranean-inspired salad recipe that uses chickpeas as the main ingredient. This salad also features a different dressing and uses fresh cherry tomatoes which gives the salad great flavour!
This salad is made with crumbled feta cheese, but can be easily made dairy-free or vegan-friendly by simply leaving out the feta, or replacing it with a dairy-free “cheese.”
Using canned vs dried chickpeas
This recipe calls for canned chickpeas, but you can use dried chickpeas if you prefer. If using dried chickpeas, cook the chickpeas according to the package directions then proceed with the recipe. I generally like the taste of dried chickpeas best, because they tend to have less of a “tinny” taste from being in a can.
But for this recipe since we’re keeping it quick and simple, (and ready in just 15 minutes) we’re using canned chickpeas.
How to make this recipe
Who doesn’t love a super simple salad recipe? (I know I do!) This recipe has 2 steps:
- Chop the veggies & ingredients and add them to a salad bowl
- Make the dressing and toss with the salad
What to serve with this chickpea salad
This Mediterranean Chickpea Salad can be enjoyed on its own, or it can be served as a side or appetizer. If you’d like to serve this as a side, I’d recommend enjoying it with some sweet potato falafel, Air-Fried Falafel, Muhammara Dip and pita chips or add some lentil kofta on top.
Tips for making this recipe perfect
- I recommend using organic and unsalted chickpeas in this recipe. I find organic canned chickpeas tend to have a less “tinny” flavour.
- Always rinse your chickpeas before using them. This will help remove the coating on the chickpeas that is associated with gas and will help make the chickpeas easier to digest
- Add more or less of whatever ingredients you like. There are no hard “rules” for this salad, so if you love cherry tomatoes, feel free to add more! If you’re not a huge fan of olives, go ahead and add less.
Storage tips
Store leftovers of this salad in a container for up to 3 days (if it’s already dressed.)
Making this salad ahead of time? Don’t dress it until you’re ready to serve! This salad will last much longer in the fridge undressed. So if you want to meal prep this salad, keep the dressing separately and dress the salad only when you want to enjoy it. This way the salad will stay much fresher!
More salad recipes to try
If you tried this Meditteranean Quinoa Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Mediterranean Chickpea Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side
- Method: Mix
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Mediterranean Chickpea Salad is ready in just 15 minutes and makes the perfect fresh and filling salad that can be enjoyed for lunch, as an appetizer or as a side.
Ingredients
Salad
- 15oz can of chickpeas, drained and rinsed
- 1 cup cherry tomatoes, cut in halves
- 1 bell pepper, chopped
- 1/4 cup chopped red onion
- 1 cup cucumber, chopped
- 1/3 cup kalamata olives, cut in halves
- 1/4 cup crumbled feta cheese
- 1/2 cup fresh herbs of choice (basil, parsley, cilantro…)
Dressing
- 1/3 cup olive oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- salt & pepper to taste
Instructions
- Add all the salad ingredients to a large mixing bowl.
- Mix the dressing ingredients together in a small bowl, or a magic bullet. (*I personally like to blend the dressing)
- Pour the dressing onto the salad, toss and serve.
Notes
To meal prep, portion this salad into mason jars or small containers. Leave the dressing on the side if prepping it ahead of time.
Store in the fridge in an air-tight container for 3 days if dressed, or 5 days if the dressing is on the side.
I recommend using organic and unsalted chickpeas in this recipe. I find organic canned chickpeas tend to have a less “tinny” flavour.
Always rinse your chickpeas before using them. This will help remove the coating on the chickpeas that is associated with gas and will help make the chickpeas easier to digest
Add more or less of whatever ingredients you like. There are no hard “rules” for this salad, so if you love cherry tomatoes, feel free to add more! If you’re not a huge fan of olives, go ahead and add less.
Awesome recipe. Great on its own as a dinner option on a very hot summer’s evening.
So happy you enjoyed it 🙂
This salad is right up my alley. I love it for its easy prep and beautiful freshness. As you said, you can change it up to suit your taste, but I love it the way it is. Next time I make it I’m going to roast some garlic to add to the dressing.
Glad you enjoyed it Reg!
We decided that August was going to be a fresh start to our return to menu planning. We found 3 recipes from your site to try the first week, all new to us but having ingredients we know we like. Our first two were such a success that I decided to jump all in on this recipe and plan a double portion to start. My youngest was disappointed she didn’t get to have the Power Bowls a second day.
This was a very refreshing meal. I prepped it the night before (minus vegan feta and dressing). It allowed the flavors to blend well. I was so happy to have it for our meal and then to take some in my lunches the rest of the week. YUM!
Hi Jen! Thank you so much for the review! So happy to hear you’re enjoying the recipes 🙂
Thanks for another winning recipe. My husband and I are not into using a lot of herbs so I kept it simple and did not add any herbs to the salad. I did use the oregano in the dressing. The flavor was subtle but just right for us. I also omitted the feta and olives. I blended it using the whisk on my blending stick.
You’re welcome Colleen! So happy you enjoyed it.
Love this very refreshing, I crave salads an this one is becoming number one !
Delicious, healthy, fresh. Thanks!
So good and so easy to make, I love it! You forgot the red onion in the ingredient list 😉
So happy you liked it Anna!
If you are looking for an easy, impressive summer salad, this is it. I prefer using the dried chickpeas which I soak and boil in vegetable broth. When I serve it, my guests always ask for the recipe.
This recipe was not only easy and simple but the flavors were on point perfect! I’ve added it to the rotation of recipes I love and will make more than once a month.
So happy you enjoyed it Lahni! 🙂