Mediterranean Chickpea Salad

Ingredients

For the Salad

• 2 cans (15 ounces each) chickpeas, rinsed and drained
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1/2 cup Kalamata olives, halved
• 3/4 cup crumbled feta
• 1/2 cup chopped parsley
• 2 tablespoons chopped mint, optional

For the Dressing

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 garlic clove, grated
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Substitutions

• Use cannellini beans or white beans in place of chickpeas.
• Swap cucumber, tomatoes, or herbs with another crisp Mediterranean-style vegetable in a similar amount.

Instructions

Step 1: Make the dressing

Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl.

Step 2: Add the vegetables

Add chickpeas, cucumber, tomatoes, red onion, and olives.

Step 3: Toss

Toss until everything is evenly coated with dressing.

Step 5: Rest briefly

Let the salad stand 10 minutes before serving, or refrigerate until needed.

A Simple Pantry-Style Chickpea Salad

This version is meant to stay straightforward: chickpeas are the main ingredient and the supporting vegetables and dressing keep the salad light enough for a side dish or quick lunch.

How to Store Leftovers

Refrigerate Mediterranean Chickpea Salad in a covered container for up to 3 days. For the best texture, keep the dressing and feta separate and stir in fresh parsley or mint just before serving.

What to Serve With It

• Warm pita or crusty bread
• Grilled chicken, salmon, or chickpea patties

Common Mistakes to Avoid

• Adding wet tomatoes or cucumber without draining excess moisture, which can water down the dressing.
• Stirring too roughly after adding feta, which can break it down and make the salad pasty.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions