Mediterranean Chickpea Salad
This Mediterranean chickpea salad is fresh, colorful, and so quick and easy to make with no cooking required. Pair with some chicken or fish for a delicious lunch or dinner.
This has become a staple for when I don’t feel like cooking but my body is in desperate need of a vegetable. Just rinse the chickpeas, chop the veg, and whisk together the sauce. That’s it.
For maximum deliciousness, I recommend letting this sit in the fridge for a few hours to chill before serving.
I also recommend serving with some grilled chicken, fish, or other protein source, as this isn’t super high protein by itself.
Here’s everything you’ll need and how to make it!
What You’ll Need
- Canned chickpeas (aka garbanzo beans)
- Red onion
- Green bell pepper
- Cucumber
- Cherry tomatoes
- Black olives
- Feta cheese
- Parsley and dill: Optional, but highly recommended.
- Greek salad dressing: I make this easy greek salad dressing for this recipe. Sub any salad dressing you prefer.
- Salt & pepper
How To Make It
- Chop red onion & soak in water: For a milder onion flavor, I like to chop the red onion first thing and soak in cold water while I prep everything else. If you like a strong onion flavor you can skip this step.
- Rinse and drain chickpeas: In a strainer, rinse the chickpeas well and drain as much water as you can.
- Prep the rest: Chop up the rest of the veggies, whatever size you prefer – I chop everything pretty small. An alligator chopper is super helpful. For the cherry tomatoes, slice in halves. Roughly chop the herbs as well, and drain the olives.
- Make the dressing: Whisk together the greek salad dressing (recipe here). It’ll also be linked in recipe below.
- Toss together: In a large mixing bowl, add everything together and season with salt and pepper.
Tips
- For a milder onion flavor: As mentioned above, soak the chopped red onion in cold water while you prep everything else (or at least 10 minutes) to get a milder onion flavor. I always do this.
- Chill: If you’ve got time, let this sit in the fridge for a few hours before serving.
- Dressing: To make this salad even easier, sub your favorite bottled greek salad dressing.
To Store
Store in an airtight container in the fridge up to 4 days.
Similar Recipes
Let me know if you guys try this Mediterranean chickpea salad! I’ll be making it all summer long.
Mediterranean Chickpea Salad
Ingredients
- 2 15oz cans chickpeas rinsed and drained
- 1/2 red onion (120 g) chopped
- 1 large green bell pepper (170 g) chopped
- 1 medium cucumber (250 g) chopped
- 1 2.25oz can sliced black olives drained
- 1 10oz package cherry tomatoes (283 g) halved
- 1/2 cup feta cheese (56 g)
- fresh parsley and dill chopped, optional
- 1/4 cup Greek salad dressing (60 g)
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- In a large mixing bowl, add rinsed chickpeas, chopped veggies, olives, feta, and fresh herbs. Add salad dressing and toss to combine.
- Season with salt and pepper and toss one more time. Enjoy alone or with some balsamic glaze!
Notes
- For a milder onion flavor: Soak chopped red onion in cold water for at least 10 minutes (I do this first so it can sit while I prep everything else). Drain and add to salad.
- Dressing: Click link above for Greek salad dressing. Sub your favorite bottled greek salad dressing or dressing of choice.
- Chill: If you have time, let this sit in the fridge for a few hours before serving.
Nutrition
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