Go Back
Mediterranean Chickpea Salad1
Print Recipe Save it for later

Mediterranean Chickpea Salad

A bright Mediterranean chickpea salad with crunchy vegetables, fresh herbs, and a lemon-olive oil dressing. Crumbled feta is optional for a vegetarian version; omit for vegan.
Prep Time28 minutes
Cook Time8 minutes
Total Time1 hour 6 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4 servings

Ingredients

Ingredients

  • 3 tablespoonsextra virgin olive oil
  • 3 tablespoonslemon juice
  • 1 garlic clove minced
  • 1 teaspoonfine sea salt I use Real Salt brand
  • 1/2 teaspoonblack pepper
  • 1/2 red onion diced
  • 1 red bell pepper seeds removed & diced
  • 1 largecucumber diced (optional to remove seeds)
  • 1 cupcherry tomatoes sliced in half
  • 1/4 cupfresh dill minced
  • 1/4 cupflat-leaf Italian parsley minced
  • 2 15-ounce canschickpeas, rinsed and drained
  • 3 ouncescrumbled feta optional; omit for vegan salad

Instructions

Instructions

  • In a large bowl, whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon fine sea salt, and 1/2 teaspoon black pepper until combined.
  • Add 1/2 red onion (diced), 1 red bell pepper (seeds removed and diced), 1 large cucumber (diced; you may remove the seeds if you prefer), 1 cup cherry tomatoes (halved), 1/4 cup fresh dill (minced), 1/4 cup flat-leaf Italian parsley (minced), and 2 (15-ounce) cans chickpeas (rinsed and drained). Toss gently until everything is evenly coated in the dressing.
  • Let the salad marinate for at least 15 minutes at room temperature to allow the flavors to meld. (You may also cover and chill it if you prefer a cold salad.)
  • If using feta, add 3 ounces crumbled feta and stir gently to combine. If omitting feta for a vegan salad, skip this step.
  • Taste and adjust seasoning as needed—add extra lemon juice or more fresh herbs if desired.
  • Serve immediately at room temperature or chilled. For the best appearance, add the feta shortly before serving.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days; the salad may become soggy after that.

Equipment

  • Large Bowl
  • Whisk

Notes

Notes
Nutrition information is for 1 of 4 servings, or roughly 2 cups of salad. This information is automatically calculated, and is just an estimate, not a guarantee.
For a dairy-free and vegan salad, omit the feta.