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.

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
• A light soup
• Fresh fruit

Common Mistakes to Avoid

• Dressing wet produce.
• Adding avocado or crunchy toppings too early.
• Overmixing delicate fruit or greens.

Nutrition Information

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

Frequently Asked Questions