This Mediterranean Chickpea Salad is fresh, vibrant, and ready in just 15 minutes! Packed with crisp vegetables, protein-rich chickpeas, and a zesty lemon dressing, it’s a flavorful salad perfect for potlucks, meal prep, or a quick lunch. Naturally gluten-free, vegetarian, and easily vegan!
Why You’ll Love This Chickpea Salad
- Quick and Easy: All you need is one bowl and a cutting board. This salad comes together in just minutes!
- Healthy & Hearty: Chickpeas are loaded with plant-based protein and fiber, making this salad filling enough for a main course.
- Fresh & Flavorful: Fresh herbs like parsley and dill bring a burst of flavor. Great during spring and summer months!
- Meal-Prep Friendly: It holds up well in the fridge for a couple of days, making it a great option for lunches on the go.
- Customizable: Easily make it vegan, swap out veggies, or change up the herbs based on what you have on hand.
Ingredients You’ll Need
- Extra Virgin Olive Oil: A heart-healthy base for the dressing.
- Fresh Lemon Juice: Brightens and balances the dish.
- Garlic: Adds bold, savory flavor.
- Chickpeas (Garbanzo Beans): A plant-based protein that makes the salad filling and satisfying.
- Red Onion: Adds crunch and sharpness.
- Cucumber, Red Bell Pepper, Cherry Tomatoes: Fresh, colorful veggies with a variety of textures.
- Fresh Dill & Parsley: Fresh herbs that bring classic Mediterranean flavor.
- Feta Cheese (Optional): Adds creamy, salty richness. Omit for a vegan version.
How to Make Mediterranean Chickpea Salad
Step 1: Make the Dressing
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Let this sit while you chop the vegetables—this allows the garlic flavor to mellow out.
Step 2: Prep the Vegetables
Dice the red onion, cucumber, red bell pepper, and halve the cherry tomatoes. Finely chop the parsley and dill. As you prep, add everything directly to the bowl with the dressing so the veggies can begin marinating.
Step 3: Add the Chickpeas
Rinse and drain two cans of chickpeas, then add them to the bowl. Toss well to coat everything in the dressing.
Step 4: Marinate & Finish
Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Stir in crumbled feta if using. Taste and adjust seasonings as needed—add more lemon juice or salt if desired.
Serve chilled or at room temperature.
Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days.
- Add feta just before serving for the best texture and presentation.
- This salad can get a little soggy after day 3, so it’s best enjoyed fresh.
Recipe Tips & Variations
- No Lemon Juice? Use 2 tablespoons of red wine vinegar instead.
- Herb Swap: Basil or mint work well in place of dill.
- Add-Ins: Try olives, artichoke hearts, or a spoonful of hummus on top for added flavor and texture.
- Make it Vegan: Simply leave out the feta, or use a dairy-free alternative.
Serving Suggestions
This salad is delicious on its own, but it also pairs well with:
- Grilled chicken or fish for a protein-packed meal.
- Eggplant Lasagna or Roasted Cauliflower for a vegetarian dinner.
- A scoop of hummus and pita bread for a Mediterranean-style lunch box.
Mediterranean Chickpea Salad Recipe
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp fine sea salt (adjust to taste)
- ½ tsp black pepper
- ½ red onion, diced
- 1 red bell pepper, diced
- 1 large cucumber, diced (optional to remove seeds)
- 1 cup cherry tomatoes, halved
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 2 (15-oz) cans chickpeas, drained and rinsed
- 3 oz crumbled feta (optional)
Instructions:
- In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Add red onion, bell pepper, cucumber, tomatoes, dill, parsley, and chickpeas to the bowl.
- Toss everything together until well coated. Let sit for 15 minutes.
- Add feta if desired, then taste and adjust seasonings.
- Serve chilled or at room temperature. Store leftovers in the fridge for up to 3 days.