Fresh Mediterranean Salad Chickpeas (Print Version)

Crisp vegetables, hearty chickpeas, briny olives, and zesty lemon-olive oil dressing create a vibrant Mediterranean dish.

# What You'll Need:

→ Vegetables

01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, diced

→ Legumes

05 - 1 can (15 oz) chickpeas, drained and rinsed

→ Olives & Cheese

06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup crumbled feta cheese (optional, omit for vegan)

→ Fresh Herbs

08 - 1/4 cup fresh parsley, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 clove garlic, minced
12 - 1 teaspoon dried oregano
13 - Salt and black pepper, to taste

# How To Make It:

01 - In a large bowl, mix diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced red bell pepper, chickpeas, Kalamata olives, and chopped parsley.
02 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
03 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.
04 - Sprinkle crumbled feta cheese on top if using.
05 - Serve immediately or refrigerate for 15 to 30 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • Its ready in fifteen minutes and requires zero cooking, perfect for hot days or busy evenings when you need something nourishing without the effort.
  • The chickpeas make it hearty enough to stand alone as a meal, but its light enough that you wont feel weighed down afterward.
  • Every bite delivers crunch, tang, and that bright lemon-olive oil flavor that tastes like summer no matter the season.
02 -
  • Do not skip rinsing the chickpeas, the canning liquid has a metallic taste that will muddy the brightness of the lemon and herbs.
  • If you add the feta too early and toss it with the dressing, it will start to break down and make the salad cloudy, so crumble it on top just before serving.
03 -
  • Let the sliced red onion sit in cold water for five minutes before adding it to the salad, it takes away some of the sharpness and makes it mellower and sweeter.
  • Use a microplane to grate the garlic instead of mincing it with a knife, it distributes more evenly and you wont get any harsh bites.
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