Mediterranean Chickpea Salad (Printable)
Fresh chickpeas tossed with tomatoes, cucumber, olives, and lemon dressing for a bright, easy dish.
# What You’ll Need:
→ Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup Kalamata olives, pitted and sliced
07 - 1/4 cup feta cheese, crumbled (optional, omit for vegan)
08 - 2 tbsp fresh parsley, chopped
09 - 2 tbsp fresh mint, chopped (optional)
→ Lemon Vinaigrette
10 - 1/4 cup extra-virgin olive oil
11 - 3 tbsp fresh lemon juice (approximately 1 lemon)
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
# How To Make It:
01 - In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, parsley, and mint if using.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, sea salt, and black pepper until fully emulsified.
03 - Pour the lemon vinaigrette over the salad mixture and toss gently to evenly coat all ingredients.
04 - Taste the salad and adjust salt and pepper as needed to balance flavors.
05 - Serve immediately, or refrigerate for 30 minutes to allow flavors to meld before serving.
# Expert Advice:
01 -
- It comes together in 15 minutes, no cooking required, which means you can make it in your head before you even reach the kitchen.
- The chickpeas provide enough substance to feel like a real meal, but the acidity keeps everything light and energizing.
- It actually gets better if you let it sit—flavors deepen, textures soften slightly, and the whole thing tastes more intentional after a brief rest.
02 -
- Don't skip the drained-and-rinsed step with canned chickpeas—that starchy liquid makes the salad feel gummy and flat, and it only takes two minutes to rinse it away.
- Taste the vinaigrette before you pour it—if it seems too sharp, it's supposed to, because it will mellow as the salad sits and the vegetables release their moisture.
03 -
- Make the vinaigrette in a jar with a tight lid—you can shake it vigorously, which creates a better emulsion than whisking ever could.
- Fresh lemon juice truly cannot be replaced by the bottled version without compromising everything—this is the one ingredient where the quality difference tastes immediately noticeable.