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Mediterranean Chickpea Salad

Kathleen R. Coffey
A fresh, protein-packed Mediterranean Chickpea Salad made with crunchy veggies, creamy feta, and a tangy lemon vinaigrette. It’s a quick, hearty, and colorful meal or side that comes together in just 10 minutes—perfect for meal prep, picnics, or weeknight dinners.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Lunch, Salad, Side Dish
Cuisine Mediterranean
Servings 8

Equipment

  • 1 Large Mixing Bowl
  • 1 Chef’s Knife
  • 1 Cutting Board
  • 1 Citrus Juicer
  • 1 Salad Dressing Shaker or Jar

Ingredients
  

  • 2 cans 15 ounces each chickpeas, drained and rinsed thoroughly
  • 1 large English cucumber diced into small bite-sized pieces
  • 1 medium red bell pepper finely chopped
  • 2 cups cherry tomatoes halved
  • ¼ cup red onion minced or finely diced
  • 4 ounces feta cheese crumbled
  • ¼ cup fresh parsley finely chopped
  • Lemon vinaigrette to taste (homemade or store-bought)

Instructions
 

  • Prepare the Vegetables: Begin by chopping all fresh vegetables. Dice the cucumber into small chunks for a refreshing crunch, finely chop the red bell pepper for sweet crispness, halve the cherry tomatoes to release their juices, and mince the red onion for a hint of sharpness without overpowering the dish.
  • Combine the Base Ingredients: In a large mixing bowl, add the drained and rinsed chickpeas. Follow with the diced cucumber, red bell pepper, cherry tomatoes, red onion, crumbled feta cheese, and chopped parsley. This colorful combination offers a balance of creamy, crunchy, and juicy textures.
  • Add the Lemon Vinaigrette: Drizzle your desired amount of lemon vinaigrette over the salad. For a light and tangy flavor, start with a few tablespoons and add more as needed. The bright citrus dressing brings all the ingredients together with refreshing acidity.
  • Gently Toss and Serve: Using salad tongs or clean hands, gently toss the salad until every component is evenly coated in vinaigrette. Be careful not to overmix to preserve the structure of the chickpeas and feta. Serve immediately or refrigerate to allow the flavors to meld even more.

Notes

  • Customize Your Vinaigrette: Make your own dressing using fresh lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper. This adds freshness and control over the flavor and nutrition.
  • Let It Marinate: For a more developed flavor, chill the salad for 30 minutes before serving. The vinaigrette will soak into the chickpeas and soften the sharpness of the onion.
  • Make It a Meal: Add diced avocado, grilled chicken, or cooked quinoa to turn this into a complete, protein-rich meal.
  • Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. If meal prepping, keep the dressing separate until ready to eat to preserve the texture.
  • Dairy-Free Option: Omit the feta or replace it with a dairy-free alternative to keep the salad vegan.