Mediterranean Chickpea Salad
Loaded with crisp vegetables, creamy feta, briny olives, and a bright zesty lemon dressing, this Mediterranean Chickpea Salad is fresh, colorful, and incredibly satisfying. It comes together quickly and makes a delicious lunch, side dish, or light dinner.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
Lemon Dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 garlic clove, minced
- 1 tsp dried oregano
- ½ tsp black pepper
- Salt, to taste
Instructions
- Add chickpeas, cucumber, tomatoes, red onion, olives, feta, parsley, and mint to a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, black pepper, and salt.
- Pour the dressing over the salad.
- Gently toss everything together until well coated.
- Let the salad rest for 10–15 minutes before serving so the flavors can blend.
- Serve chilled or at room temperature.
Q&A
Q: Can I make this salad ahead of time?
Yes. It can be refrigerated for up to 3 days. For the freshest texture, add the dressing shortly before serving.
Q: Can I make it without feta?
Absolutely. You can leave it out or replace it with avocado for a creamy texture.
Q: Can I add protein?
Yes. Grilled chicken, tuna, boiled eggs, or extra chickpeas work well.
Q: Is this salad good for meal prep?
Yes. Store it in airtight containers and keep refrigerated until ready to eat.