Name: Mediterranean Chickpea Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 red onion, finely chopped; 1/4 cup Kalamata olives, sliced; 1/4 cup feta cheese, crumbled (optional); 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley for garnish

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This Mediterranean Chickpea Salad is a refreshing and wholesome dish that brings together crisp vegetables, protein-packed chickpeas, and a zesty lemon-oregano dressing. It’s a perfect light meal or side dish that’s both filling and packed with flavor. Whether I'm hosting guests or prepping a quick lunch, this salad always delivers.

Mediterranean Chickpea Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) chickpeas, drained and rinsed

1 cucumber, diced

1 cup cherry tomatoes, halved

¼ red onion, finely chopped

¼ cup Kalamata olives, sliced

¼ cup feta cheese, crumbled (optional)

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley for garnish

Directions

I start by adding the chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta (if I’m using it) to a large mixing bowl.

In a separate small bowl, I whisk together the olive oil, lemon juice, oregano, salt, and pepper until the dressing is well combined.

I pour the dressing over the salad and toss everything gently to make sure it's evenly coated.

Finally, I garnish the salad with chopped fresh parsley and either serve it right away or let it chill in the fridge for 30 minutes to let the flavors develop even more.

Servings and timing

This recipe makes 4 servings and takes just 10 minutes to prepare.
There’s no cooking involved, making it a great option when I want something fast, fresh, and nutritious.
Each serving contains approximately 180 kcal.

Variations

I often switch things up depending on what I have on hand:

I use red bell pepper or avocado for added texture and richness.

For a heartier version, I add cooked quinoa or couscous.

I swap feta for goat cheese or skip it entirely for a vegan-friendly option.

Sometimes I toss in baby spinach or arugula to make it a more robust salad.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Since it contains fresh vegetables, I try to eat it sooner rather than later for the best texture.
This salad is best enjoyed cold or at room temperature, so there's no need to reheat it.

FAQs

How do I make this salad vegan?

I simply leave out the feta cheese or use a plant-based alternative to make this salad fully vegan.

Can I make this salad ahead of time?

Yes, I like making it a few hours in advance to let the flavors meld. Just keep it chilled until ready to serve.

What protein can I add for a more filling meal?

Grilled chicken, tuna, or hard-boiled eggs work great if I want to boost the protein.

Can I use dried chickpeas instead of canned?

Absolutely. I soak and cook them ahead of time. About ½ cup of dried chickpeas equals one 15 oz can after cooking.

Is it okay to use bottled lemon juice?

Fresh lemon juice gives the best flavor, but in a pinch, I use bottled. I just make sure it’s 100% lemon juice with no added sugars or preservatives.

Conclusion

This Mediterranean Chickpea Salad is one of those recipes I return to again and again. It’s healthy, satisfying, and loaded with bold, fresh flavors. Whether I’m looking for a quick lunch, a colorful side, or a dish to impress at gatherings, this salad always hits the mark.

Recipe:

Mediterranean Chickpea Salad

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Author: Cheryl
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Mediterranean Chickpea Salad is a light, flavorful, and protein-packed dish made with fresh vegetables, chickpeas, and a zesty lemon-oregano dressing. It's perfect as a main, side, or stuffed into pita for a quick and healthy meal.

Instructions

Add chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta (if using) to a large mixing bowl.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Garnish with chopped fresh parsley.
Serve immediately or chill for 30 minutes to enhance flavor.