Description

This 10-Minute Mediterranean Chickpea Salad is fresh, filling, and full of texture. Made with chickpeas, crisp veggies, herbs, and a zesty lemon-olive oil dressing, it’s the perfect side dish, light lunch, or meal prep staple. No cooking required – just toss and enjoy!

Ingredients

Units Scale

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red bell pepper, diced

1/4 red onion, finely chopped

1/4 cup Kalamata olives, sliced

1/4 cup crumbled feta cheese

2 tbsp fresh parsley, chopped

1 tbsp fresh mint, chopped (optional)

For the Dressing:

3 tbsp olive oil

1 1/2 tbsp lemon juice (freshly squeezed)

1 tsp red wine vinegar

1 small garlic clove, minced

1/2 tsp dried oregano

Salt and pepper, to taste

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Instructions

Make the dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
Assemble the salad:
In a large bowl, combine chickpeas, tomatoes, cucumber, bell pepper, onion, olives, feta, and herbs.
Toss and serve:
Pour the dressing over the salad and toss gently to coat. Serve immediately or refrigerate for later.

Notes

Great as a make-ahead salad – the flavors get even better after a few hours.

Add diced avocado or grilled chicken for a more filling option.

Pairs beautifully with grilled meats, pita, or hummus.