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!
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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.
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
Ingredients
Method
- 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 ounces) 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.
Nutrition
Tried this recipe?
Let us know how it was!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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