This salad is one of my favorite quick lunches—everything gets tossed into one bowl and it’s ready in under 10 minutes. It’s colorful, fresh, and honestly just feels like sunshine in a bowl.
If you’ve got a can of chickpeas and some fresh veggies, you’re already halfway there. Let me show you how easy (and delicious) this is to whip up!
Ingredients
- Chickpeas – One 15.5 oz can, drained and rinsed. I always keep canned chickpeas on hand—they're perfect for fast meals like avocado salad, chickpea burgers or eggplant salad. You can also use about 1.5 cups of cooked dried chickpeas if you prefer homemade.
- Cucumber – Go for English cucumber since it’s less seedy and super crisp, but regular cucumbers work fine too—peel if the skin’s thick.
- Bell pepper – Use whatever color you love! Red is sweet, yellow is mild, and green adds a more earthy flavor.
- Cherry tomatoes – You can also use grape tomatoes or even chopped roma tomatoes—just go for what’s ripe and sweet.
- Red onion – If you don’t like sharp onion flavor, soak the slices in cold water for 10 minutes to mellow them out.
- Feta cheese – Use a block for better texture, and feel free to sub with vegan feta or goat cheese if needed.
- Olive oil – This is important: choose a good-quality one—it really makes the dressing shine (and is good for your gut!).
- Red wine vinegar – Adds tang without overpowering the salad. White wine vinegar or apple cider vinegar works in a pinch.
- Lemon juice – Brightens everything up—don’t skip it!
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Chickpea Salad
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and parsley.
- Prep the veggies: Slice, dice, and chop all the salad ingredients.
- Toss it all together: In a large bowl, combine the chickpeas, cucumber, bell pepper, tomatoes, onion, and feta. Pour the dressing over and gently toss until everything’s coated.
Tips
- Add greens – Toss in mixed salad, arugula or spinach for extra volume.
- Make it dairy-free – Just skip the feta or use a vegan version.
- Switch up the herbs – Try mint or basil instead of parsley.
- Add olives – Kalamata or green olives give it more Mediterranean vibes.
- Toss in grains – Quinoa, couscous, or bulgur makes this a more filling meal.
- Make it spicy – A pinch of crushed red pepper adds a little kick.
- Chill before serving – Lif you can, let it sit in the fridge for 15 minutes to meld the flavors.
What To Serve With Chickpea Salad
- Stuffed grape leaves – Another Mediterranean favorite.
- Grilled pita bread
- Lemon herb chicken or chicken souvlaki
- Falafel – A plant-based protein boost.
- Hummus and tzatziki
Storing Leftovers
- To Store. Keep in an airtight container in the fridge for up to 3 days.
- To Make Ahead. Chop all veggies and mix the dressing ahead, then combine just before serving.
- To Reheat. No need—this salad is best served cold!
More Chickpea Recipes
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Recipe Card
Mediterranean Chickpea Salad
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INGREDIENTS
- 1 can (15 .5 ounce) chickpeas, drained and rinsed
- 1 cup cucumber, sliced
- ½ cup bell pepper, diced finely
- 1 cup cherry tomatoes, halved
- ½ cup red onion, sliced into half moons
- 2 ounces crumbled feta cheese, or more
Dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon parsley, finely chopped
INSTRUCTIONS
- Mix the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and chopped parsley. Set aside.3 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon parsley
- Combine the salad: In a large bowl, mix the chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and feta.1 can (15 .5 ounce) chickpeas, 1 cup cucumber, ½ cup bell pepper, 1 cup cherry tomatoes, 2 ounces crumbled feta cheese, ½ cup red onion
- Toss together: Pour the dressing over the salad and toss everything gently to combine.
- Chill or serve: You can serve it right away or refrigerate for 20–30 minutes to let the flavors blend.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
YES—just soak and cook them first. You’ll need about 1.5 cups cooked chickpeas.
Try goat cheese or a vegan feta substitute.
Absolutely—add grilled chicken, tofu, or hard-boiled eggs.
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